Total Time
40mins
Prep 15 mins
Cook 25 mins

this uses the whole egg, and is not your regular cookie. It is soft and chewy inside and crispy outside,

Ingredients Nutrition

Directions

  1. Line a large baking sheet with parchment paper.
  2. Preheat oven to 350 degrees.
  3. In your mixer bowl and using the whip beater ( balloon whisk).
  4. beat the whole egg until thick and light.
  5. Add in the sugar gradually a little at a time.
  6. Add the vanilla and orange zest.
  7. Beat until thick light and fluffy.
  8. Remove bowl, and fold in the coconut.
  9. Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
  10. Bake 15 minutes.
  11. Turn off heat.
  12. Leave in the oven for 10 more minutes, letting them dry more.
  13. Remove and let completely cool.
  14. Store in a tin container airtight.

Reviews

(2)
Most Helpful

Sensational!! What a great macaroon! Move over Paula Deen these are far better than your recipe. Our son loved them..said they were the best.

jrbennett December 22, 2008

These are a treat. What a great macaroon. I loved the addition of the orange rind, it takes the cookie to a new level. This cookie is indeed dry & crispy on the outside but sweet and chewy on the inside. Thanks so much for sharing Dinglebop.

Baby Kato June 25, 2008

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