Chewy and sweet orange coconut macaroons are dipped in dark chocolate for a healthy yet decadent tasting dessert! Easy and fun to make, these delicious macaroons are gluten free, dairy free and Paleo.
Aside from my longtime stubborn, unconditional love for sausage and bacon, there’s one more reason I just know that Paleo and I were meant to be. That reason, that deliciously perfect reason, is COCONUT! I’ve loved coconut as long as I can remember – from mounds bars at CVS to those tins of Passover macaroons – chewy coconut treats hold a special place in my memory. I never understood by we only ate macaroons for one week out of the year, when CLEARLY they deserved to be devoured year round.
Although, I think we can all agree the ones dipped in chocolate are even better. In fact, by the time I was old enough to buy macaroons myself, I dropped the tins in favor of the fresh store-made chocolate dipped ones. Never did it occur to me to make my own flipping macaroons – until after Paleo. Seriously, what the heck was holding me back?!
On that same note, I will admit that I still haven’t made a paleo mounds/almond joy copycat, which is basically a terrible sin in paleo-world that I should be ashamed of. I’ll put it right on the list…
Sins aside, let’s move along. I EVENTUALLY made my own coconut macaroons, and then I made a macaroon layer cake because, well, why not?
You might have noticed already, but we paleo peeps sure do love our coconut. So, if there’s a cookie out there that’s basically already Paleo without changing a darned thing about it (well, except for replacing the sweetener with something a bit healthier), we are going to OWN THAT COOKIE. Or at least, we will love it and embrace it and make it in several flavors and forms because it’s oh-so-easy to make Paleo. Today’s flavor – dark chocolate orange!
I made these exactly one day after I made those orange almond poppy muffins, impulsively inspired by the orange/almond flavor combo that I’m currently in love with. These coconut macaroons are perfectly orange-infused, with almond extract for that perfectly heavenly flavor combo that gets me every time.
Yes, I might sound ridiculous, but I’m dead serious! I’m such a sucker for anything involving almond extract, I’m assuming tricolor cookies might have something to do with that, but who knows. Too many good almond flavored memories to pin it down to one treat.
Now for the recipe – it’s an easy one, although somewhat time consuming only because you have to dip 20 coconut macaroons in melted chocolate – nothing to throw a pity part over obviously, but, just saying 🙂 Since the recipe involves egg whites, you might wonder what the heck to do with your 3 yolks, as wasting egg yolks in paleo world feels WRONG on so many levels. What did I do? Do you really want to know?! I cooked them with sweet potatoes and kale for lunch. Not fancy at all, but maybe you’ll have better ideas. Ready to bake?! Let’s go!
Dark Chocolate Orange Coconut Macaroons {GF & Paleo}
Chocolate Orange Coconut Macaroons {GF & Paleo}
Ingredients
- 3 egg whites
- 2 cups unsweetened finely shredded coconut
- 1/4 cup raw honey
- 2 tbsp finely grated orange zest
- 2 Tbsp fresh orange juice or 100% juice
- 1 tsp pure almond extract
- 1/8 tsp fine grain sea salt
- 1.5 cups dairy free soy free dark chocolate chips (I used Enjoy Life brand)
- 1 tsp coconut oil to melt with the chocolate chips for the coating
Instructions
- Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper.
- In a large bowl with an electric hand mixer or whisk, beat the egg whites until soft peaks form, then mix in the shredded coconut, honey, orange juice and zest, almond extract and sea salt until fully combined.
- Gently roll the mixture (or scoop with a spoon or cookie scoop) into 20 balls/mounds, and place on the parchment lined baking sheet one inch apart.
- Bake at 325 for 20-25 minutes until set and bottoms begin to brown, tops should not brown much (turning very light brown is okay)
- While the macaroons bake, melt together the chocolate chips and coconut oil in a small saucepan over very low heat, stirring, until almost melted. Remove from heat and continue to stir until completely smooth and combined, set aside.
- Allow the macaroons to cool completely on the baking sheet, then carefully dip each one in melted chocolate/coconut oil mixture (I dipped the bottoms only), then drizzle some over the top with a spoon.
- Chill in the refrigerator for 10-15 mins until the chocolate hardens into a shell. Serve and enjoy! Store leftovers covered in the refrigerator for up to 5 days.
A few products I recommend for my Chocolate Orange Coconut Macaroons:
Want more paleo chocolate treats? Try one of these!
Chocolate Coconut Layered Fudge {Paleo & Vegan}
Mocha Almond Fudge {Paleo & Vegan}
Chocolate Dipped Cookie Dough Truffles {Paleo & Vegan}
Pumpkin Chocolate Chip Cookie Dough Truffles {Paleo & Vegan}
Tell Me!
Favorite chocolate-coconut memory/candy?
What do you do with leftover egg yolks?
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This reminds me of some dark chocolate with crystallized orange I ate about a week ago; it looks so delightful.
Yum that sounds so good too!
The oj must be wrong as this turned into soup. No way it would bind into balls. Had to toss it.
Did you use finely shredded coconut and beat the egg whites until foamy? The mixture should be “scoopable” if that makes sense, definitely shouldn’t be soup though. Not sure what went wrong, sorry it didn’t work!
I started following your blog mostly because a good friend went paleo, although I would like to reduce the carbs we eat. I’m really enjoying these recipes! Especially these. I think my husband is going to hound me until I make them.
This was so good! What a great recipe for winter when oranges are in season. I had a similar problem with the batter having a little too much extra moisture, but once I cooked it everything turned out fine.I would probably do less orange juice and more shredded orange next time, especially with the honey in there.
Glad you enjoyed!