Orange Coconut Macaroons Drizzled In Chocolate

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.

3. 3

   Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.

4. 4

   Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.

5. 5

   Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.

6. 6

   Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.

* Per serving · 4 servings · Values may vary.