Ingredients

The following ingredients have 24 Servings
  • 1/2 cup (1 stick) lactose free margarine, room temperature (Fleischmann's Unsalted is the only one I can find. See blog post for suggestions. Ambrosia Macaroons)
  • 3/4 cup Sugar
  • 1/8 teaspoon Salt
  • 2 teaspoons finely grated orange peel
  • 3 large eggs
  • 24 ounces sweetened flaked coconut ((about 6 cups firmly packed. Small package of Baker's coconut is 14 oz. Get 2 packages!))
  • 2 Tbsp dairy free butter/ margarine
  • 2 Tbsp Cocoa powder
  • 2 Tbsp water
  • Juice and grated rind from 1/2 of a large orange
  • 3/4 c powdered sugar

Instruction

  • Position rack in center of oven; preheat to 325°F. Line large rimmed baking sheets with parchment.  
  • Using electric mixer, beat margarine in large bowl until smooth. Add sugar and salt; beat until blended. 
  • Beat in orange peel, then eggs.
  • 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. (Slide parchment paper off of the sheets, if you need to use the sheet for the next batch.) Cool completely on sheets.
  • Using fork, drizzle chocolate over macaroons. Dry on parchment sheets until chocolate is firm, at least 30 minutes.
  • Can be store in the refrigerator for 2 or 3 days, or pack in airtight containers and freeze for up to one month.