I made these light and airy macaroons in 2003 and noted “big crowd-pleaser” on my recipe card, so I thought I’d pull them out again this year. Most macaroons are dense balls of coconut cake but my memory tells me that this recipe produced ones with a weight more like marengue cookies. In other words: macaroons that can almost float.
I’ll post a photo back here after I actually make them (either tomorrow or Saturday), but wanted to get the recipe up in case anyone needed it before then. (See my next post for a photo, tips and a recipe adjustment!)
Chocolate Chip Macaroons
Makes 4-6 dozen
4 egg whites
1 cup sugar (I prefer organic, unbleached, unrefined sugar)
12 oz. chocolate chips (this year I’m using organic dark chocolate chips — yum!)*
1 Tbsp. fresh orange juice
1 tsp. grated orange zest
pinch of salt
5 1/3 cups of shredded coconut (about as much as typically comes in a package, though I like to get mine out of the organic bulk foods bin at my local natural grocery store)
Preheat oven to 325 degrees F. Line cookie sheets with baking parchment.
Beat egg whites until stiff. Gradually beat in sugar.
Beat in orange juice, orange zest, and salt. Fold in coconut and chocolate chips.
Drop by teaspoonfuls onto prepared sheets. Bake 20 minutes.
*The originally published recipe, “Chocolate Macaroons” by Mollie Franks of the San Diego Hadassah, CA, called for 12 oz. semisweet chocolate, melted to be added in with the orange juice. I adjusted it to use chocolate chips instead.