- 1 3/4 cups shredded coconut
- 2 large egg whites
- 1 cup chocolate chips
- 5 tablespoons sugar
- 2 tablespoons of almond flour
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 orange
- 1/8 teaspoon salt
Preheat oven to 350° F.
Line a baking tray with parchment paper and lightly grease with butter.
Combine egg whites, almond extract, vanilla extract, and sugar in a mixing bowl. Whisk for about 3 minutes until the mixture is light and full of air (like shaving cream).
Zest half of your orange.
Fold coconut, almond flour, sugar, salt, and orange zest into your whipped egg white mixture until the ingredients are well combined but there is still air in your ingredients.
Transfer your mixture to the baking sheet in small balls. You can make your macaroons whichever size you like but we recommend they have a base diameter of 1 1/2 inches.
Bake for 15 minutes until the edges of the macaroons become golden brown.
Remove them from the oven and let cool.
Heat chocolate in a microwave-safe bowl at high heat for 15-second increments until all of your chocolate chips have melted and have an even consistency.
Line a new baking tray with parchment paper.
Take macaroons and dip them, bottom first, into the melted chocolate, placing them on the new baking tray until all of your macaroons have a chocolate-coated base.
Drizzle remaining chocolate over the tops of your macaroons.
Place sheet of macaroons in the refrigerator for 30 minutes or until the chocolate has hardened.
Serve at room temperature.