Biting into an Ambrosia Macaroon can confuse the palate of your tongue. It will be trying to decide what brings more pleasure-the chocolate beginning, the chewy coconut center with the pop of orange, or the crunchy bottom ending the experience.
Bring a smile to your taste buds!
Ingredients: 1/2 cup butter, softened, 3/4 cup granulated sugar, 1/8 teaspoon salt, 2 teaspoons finely grated orange peel, 3 large eggs, 24oz. sweetened flaked coconut (about 6 cups firmly packed), 3/4 cup chocolate chips, melted.
Instructions: Preheat oven to 325 degrees. Beat butter in large mixing bowl until fluffy. Add sugar and salt; mix until blended. Beat in orange peel; then eggs, one at a time, mixing well after each addition. Mix in coconut until completely incorporated.
With tablespoon drop dollops of mixture unto GREASED baking sheets 1 1/2 inches apart. Bake macaroons until golden brown on bottom and browned in spots, 14-15 minutes. Remove from oven and cool completely on baking sheets. If you try to remove them before they are cool, they will fall apart.
Transfer to cooling racks. In small saucepan over low heat, melt chocolate chips, stirring continually until completely melted. Using a fork, drizzle hot chocolate over cooled cookies.
Makes 3 1/2-4 dozen mounds of tongue-pleasing satisfaction.
I forgot to grease my baking sheets when making these today and found it difficult to remove them (one fell apart in the process and had to be eaten immediately!). Also, important to let them cool on the baking sheets completely.
Cookies Rule!!!
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