Orange Date Coconut Macaroons

These orange date coconut macaroons are caramelized and crisp on the outside, soft and gooey inside, with lovely flavors from cinnamon and rose. And drizzled with chocolate.

Cinnamon Rose Date Orange Coconut Macaroons. Now that’s a mouthful. Suiting, because you will want a mouth full of these treats. If you haven’t tried a homemade macaroon, I am so excited for you! Even your friend who vows to never try coconut again will love this. They are just THAT GOOD.

I’ve made this orange date coconut macaroon recipe for my family Passover for the last two years. Not a single one has been left over! This dessert was the biggest hit of the night. Much better than any of the store bought cakes or cookies for this holiday. Honestly, these macaroons are good enough to eat year-round. I said what I said!

The warm and earthy flavors of coconut, cinnamon, orange, and date complement each other perfectly. More importantly, this desert kind of even taste like that one Girl Scout Cookie! You know which one. This recipe is grain free and uses THREE different fruits! So… its basically a salad. Balled up. Drizzled with chocolate. Yes please.

Ingredients

• Dates
• Orange zest
• Orange juice
• Rose water or pure vanilla extract
• Cinnamon
• Sweetened shredded coconut
• Egg whites
• Sweetened condensed milk
• Kosher salt
• Chocolate

See recipe card for quantities.

How to make orange date coconut macaroons

First, make the orange date mixture. Then fold the mixture into the coconut, eggs, and condensed milk. Bake, then drizzle with chocolate.

Combine the pitted and chopped dates, orange zest, orange juice, cinnamon and rose water, if using, in a pan on medium heat.

Cover and cooking for about 10 minutes. Stir occasionally until the mixture becomes thick and uniform, resembling the above consistency.

Meanwhile, combine the shredded coconut, sweetened condensed milk, kosher salt. and egg whites in a bowl. Fold in the coconut date mixture until combined.

Form the “dough” into 3 inch balls and bake.

Once the orange date coconut macaroons have cooled, dip the bottoms into melted chocolate and drizzle some chocolate on top.

Variations

There are plenty of variations to this orange date coconut macaroon recipe!

• Plain – if you omit the orange-date mixture, you will have delightful plain, coconut macaroons.
• Plain with chocolate chips – if you omit the orange-date mixture, adding in some chocolate chips would be a fun touch.
• Chocolate – Use any chocolate you like for the bottom and drizzle.

Storage

Store the macaroons at room temperature in a sealed container for up to five days. They won’t last that long in your household!

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Lastly, if you do make this orange date coconut macaroon recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations. 

📖 Recipe

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5 from 2 votes

Orange Date Coconut Macaroons

These orange date coconut macaroons are caramelized and crisp on the outside, soft and gooey inside, with lovely flavors from cinnamon and rose. And drizzled with chocolate.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer, Dessert

Cuisine: Jewish

Keyword: macaroon, passover

Ingredients

• 15 Mejdool dates pitted and roughly chopped
• 2 oranges zest AND juice
• 1 ½ teaspoon cinnamon
• ½ teaspoon of salt
• 2 teaspoons rose water sub pure vanilla extract if not available
• ½ teaspoon vanilla extract optional, if already using rose water
• 14 oz shredded sweetened coconut
• ¾ cup sweetened condensed milk 270g, or roughly ¾ of the can
• 2 egg whites
• 10 oz melted bittersweet chocolate dark, semi-sweet, milk, or white chocolate will also work

Instructions

• Preheat the oven to 325℉. Line two baking sheets with parchment paper (I use a large and a small baking sheet)
• Bring a nonstick pan up to medium heat. Add the chopped dates, zest of two oranges, juice of two oranges, cinnamon, salt, and ½ teaspoon vanilla extract to the pan and stir. Cover and cook for about 10 minutes, stirring occasionally. The mixture will create a paste. You may need to use a wooden spoon or spatula to help break down the dates. It's ok if the mixture is not fully uniform, so long as the dates have melted and the ingredients have combined.
• While that’s cooking, mix the shredded coconut and condensed milk until combined. Next add in the egg whites, rose water (or 2 teaspoons of vanilla extract), and salt. Fold until combined.
• Once the date mixture is ready, fold into the bowl with the coconut. You will need to break the date mixture apart in the bowl to mix into the coconut. Some date piece are okay but most of the batter should be uniform.
• Roll out balls 2 tablespoon sized. The balls do expand a bit so make them a little smaller than you would want the final product. The batter will be a little sticky and hard to work with and thats okay. Do not try to make perfect round circles. The bits of coconut flake that stick out will caramelize beautifully
• Bake for 25-30 minutes, until browned but not burnt. Let cool.
• While the macaroons are cooling melt the chocolate. Dip the bottom of each macaroon in the chocolate and place back on the parchment paper. Drizzle leftover chocolate on top of the macaroons.
• Let the chocolate harden, and enjoy!