Recipes

Ambrosia Macaroons

1 Mins read
0
13
0
Share
Scroll to recipe
Share
Ambrosia Macaroons

Ambrosia Macaroons

amanda

Equipment

  • - Stand Mixer

  • - Piping Bags and Tips

  • - Silicone Mat or Macaron Mat

  • - Offset Spatula

  • - Digital Kitchen Scale

  • - Silicone Baking Mat or Parchment Paper

  • - Food Processor (for nuts)

  • - Spice Grinder (for freshly ground spices)

  • - Airtight Containers

  • - Macaron Sheets or Silicone Mats

  • - Thermometer

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 3/4 cup sugar

  • 1/8 teaspoon salt

  • 2 teaspoons finely grated orange peel

  • 3 large eggs

  • 24 ounces sweetened flaked coconut (about 6 cups firmly packed)

  • 6 ounces bittersweet chocolate, melted

Instructions

1

Instruction 1

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
2

Instruction 2

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
3

Instruction 3

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
0
13
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *