Zutaten für Ambrosia Macaroons
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon finely grated orange peel
- 2 large eggs
- 4 cups sweetened flaked coconut
- 4 ounces semi-sweet baking chocolate
- 1 teaspoon vanilla extract
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Zubereitung von Ambrosia Macaroons
- Position oven rack in the center of the oven and preheat to 325°F (160°C).
- Line three large rimmed baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter until smooth and fluffy.
- Gradually add 1 ½ cups granulated sugar and ½ teaspoon salt. Beat until well combined.
- Stir in 1 tablespoon finely grated orange peel.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Gently fold in 4 cups sweetened shredded coconut.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving 1 ½ inches between each macaroon.
- Bake one sheet at a time for 25-30 minutes, or until the bottoms are golden brown and slightly browned on top.
- Let the macaroons cool completely on the baking sheets.
- Once cooled, drizzle melted semi-sweet chocolate over the macaroons using a fork for a rustic look.
- Refrigerate the macaroons on the baking sheets until the chocolate is set, about 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
111g
Fat
86g
Carbs
9g
