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.
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 degrees. 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!