Tis the season for COOKIES!
If all goes as planned, I’ll be making a batch of cookies every day for the next couple of weeks. Why? Because my husband and I have this thing we like to do every year that we call the “12 Days of Cookies”. And you can’t do that unless you have a BUNCH of cookies on hand.
You’re wondering what the “12 Days of Cookies” is, right? It’s one of our favorite parts of the Christmas season. Throughout the month of December we’ll go and visit twelve of our favorite friends and take them a big basket of Christmas cookies.
This year we’re going to visit some of our older church friends who we’ve grown close to. While we’ve only been going to our church for three years now, several of the members there feel like family to us. So this is just a way for us to let them know how much we appreciate having them in our lives.
I haven’t made all of my final decisions regarding which cookies I’ll be baking this year, but I do know that these Chocolate-Orange Macaroons will DEFINITELY be making the list.
This is a recipe I found on the New York Women’s Culinary Alliance website, which is a an organization of professional women in the food and wine industry, dedicated to encouraging cooperation, networking, and education among its members. As I mentioned yesterday, the NYWCA was founded in 1981 by one of my favorite chefs, Sara Moultan, and her friend, Maria Reuge. In this website they have a list of favorite recipes. My thought is, these recipes must be pretty incredible if they’ve been approved of and voted on by the NYWCA ladies. I’ve not had the opportunity to try many out – yet – but these macaroons are absolutely fantastic. They were posted by a woman named Maureen Luchejko, who is a food stylist and recipe developer that’s worked on a variety of Food Network shows. Back to the macaroons… I’ve had macaroons before, but none like these. They are moist and chewy. The delicate flavors of vanilla, almond and orange blend beautifully. They’re sweet without being TOO sweet. I just love this recipe.
- 1 (7-oz) pkg sweetened flaked coconut
- 2/3 c white sugar
- 1/4 c all-purpose flour
- 4 egg whites, at room temperature
- 1 c sliced almonds, coarsely chopped
- 2 tsp grated orange zest
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 8 oz semisweet chocolate, melted
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper (or just lightly spray your sheet with cooking spray).
- Combine coconut, sugar and flower in a large bowl. Mix.
- Add egg whites, almond zest, vanilla, and almond extract. Mix well.
- Drop dough by rounded tablespoonfuls, onto the baking sheet about 1 inch apart. Bake until lightly golden, 25-30 minutes. Cool on the baking sheet until the macaroons are firm enough to remove from baking sheet, 15-20 minutes. Transfer the macaroons to a rack to cool completely.
- Dip one end of each macaroon into the melted chocolate to coat half the cookie, shaking off the excess. Place the macaroons on a sheet of wax paper. Let stand until the chocolate sets, about 30 minutes.