Orange & Chocolate Coconut Macaroons

servings :  2 dozen cookies

 

Ingredients

1/2 C + 2 T sugar
zest of 2 medium oranges
zest of 1 lemon
4 egg whites
3 C sweetened shredded coconut
1 t vanilla
pinch of salt
pinch of cardamom

3 oz bittersweet or semisweet chocolate
1 1/2 oz (3 T) butter

Method

Heat oven to 350 degrees.  Prepare 2 baking sheets with parchment or silpats.

Place the sugar, orange and lemon zest in the bowl of a food processor.  Process until the zest is finely ground and releases its oils into the sugar.  It will look orange in color and smell like citrus. 

Whisk together the sugar and citrus, egg whites, coconut, vanilla, salt and cardamom in a heatproof bowl and set it over a pan with a couple of inches of barely simmering water, making sure the bottom of the bowl isn't touching the water.  Stir the mixture with a spoon or heatproof spatula, scraping the entire bowl to prevent scorching.  Cook until thickened and the liquid has mostly been consolidated, about 5 - 6 minutes.  The goal is to dry it out so it will hold its shape without slumping or making a puddle of liquid on the baking sheet.

Scoop about 2 tablespoons into a ball and place 12 per cookie sheet.  Bake until the edges and bottoms are golden brown, 13 - 15 minutes.  Cool completely on a wire rack.  You may need a small spatula to assist in removing them if they stick.

Chop the chocolate into small pieces.  Place the butter in a heatproof bowl and add the chocolate on top.  Melt the butter and chocolate over a pan of barely simmering water, making sure the bottom of the bowl isn't touching the water.   Whisk to thoroughly combine.  Remove from heat and let it cool for a couple of minutes. 

Dip the bottoms of the macaroons in the chocolate, scraping the excess off the bottom against the side of the bowl.  Set the macaroon on its side on a piece of parchment or a silpat to dry.  Store in an airtight container between sheets of parchment or wax paper.