Ingredients
3/4 cup granulated sugar
1 tablespoon finely grated orange zest
1 teaspoon fresh orange juice
4 1/2 ounces almond paste
2 large egg whites
1/3 cup confectioners' sugar
3 tablespoons all-purpose flour
1 1/3 cups packed sweetened flaked coconut, (about 4 1/2 ounces)
3/4 teaspoon coarse salt
Preparation
Preheat oven to 300 degrees. Process granulated sugar and orange zest in a food processor until combined, about 3 minutes. Add almond paste; process 1 minute. Add egg whites, orange juice, confectioners’ sugar, flour, half of the coconut, and the salt; process 1 minute. Remove blade, scraping batter into bowl with a rubber spatula. Stir in remaining coconut.
Drop rounded teaspoons of batter on to baking sheets lined with parchment paper, spacing about 2 inches apart. Bake macaroons until the edges start to turn brown, about 25 minutes. Transfer parchment and macaroons to a wire rack; let cool completely.
