Ambrosia Macaroons*

By RJamoralin

Tené Harris of Los Angeles was one of the 10 winners of last year's Los Angeles Times Holiday Cookie Bake-Off with ambrosia macaroons.

Note: Adapted from a recipe by Tené Harris

Makes about 4½ dozen macaroons.

Each of 4½ dozen cookies: 111 calories; 1 gram protein; 10 grams carbohydrates; 1 gram fiber; 8 grams fat; 6 grams saturated fat; 15 mg cholesterol; 8 grams sugar; 43 mg sodium.

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 teaspoons finely grated orange peel
• 3 eggs
• 24 ounces sweetened, flaked coconut (about 6 cups firmly packed)
• 6 ounces bittersweet chocolate, melted

Details

Servings 5
Cooking time 105mins
Adapted from touch.latimes.com

Preparation

Step 1

1. Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.

2. In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.

3. Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1½ inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.

4. Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.