We southerners love ambrosia, a mélange of sliced juicy-sweet oranges and grated coconut. The sweet salad has been a part of southern Christmas traditions for the better part of two centuries, and I thought it would be fun to use the coconut-orange combo in a new way. I added some finely grated orange peel to classic coconut macaroons, then drizzled the cookies with bittersweet chocolate for a festive finish.
Recipe information
Yield
Makes about 45
Ingredients
Preparation
Step 1
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.
Step 2
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
Step 3
Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
