Ambrosia Macaroons
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 45
- 3 large eggs
- 1/8 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 14 g(5%)
- Cholesterol 18 mg(6%)
- Fat 8 g(12%)
- Fiber 2 g(7%)
- Protein 1 g(2%)
- Saturated Fat 6 g(30%)
- Sodium 55 mg(2%)
- Calories 123
Preparation Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets. Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
Preparation Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets. Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
