Whenever I get around to making macaroons, I always wonder why I don’t make them more often. I believe my avoidance has to do with some residual trauma of eating store-bought macaroons as a child that tasted like dust. However, Every time I get motivated to make my own, I fall in love with them. These Blood Orange Pomegranate Macaroons are no exception.
Jump to Recipe
These macaroons are so much softer and flavorful than ones from a can. Of course, I could have just made plain ones. However, that’s not my style. I had some blood oranges still hanging around from making that Blood Orange Vanilla Bean Tart. Also, I had enough dried pomegranate arils to use for another recipe. I added the juice and zest of the blood oranges to the recipe as well as the dried pomegranate arils. Dipping these Blood Orange Pomegranate Macaroons in chocolate is a bit over the top. But hey, Passover comes once a year.
These Blood Orange Pomegranate Macaroons themselves are super sweet. Consequently, I dipped them in unsweetened chocolate. However, you can use semi-sweet chocolate. I wouldn’t recommend any chocolate version that is sweeter than that.
First, I dipped just the bottoms of the macaroons in the chocolate. But, in my opinion, the look of dipping them halfway from the side is better. Also, what is bad about more chocolate on the cookie?
Substitutions:
Substitutions for these Blood Orange Pomegranate Macaroons: If dried pomegranate arils are too hard to find, substitute dried cranberries or leave them out entirely. If you want to go for the sweetest flavor possible, use white chocolate instead of the unsweetened variety.
Also. if you are having a hard time forming the cookies to place them on the baking sheet, wetting your hands will ensure the mixture does not stick to your hands. this will make the process much easier.
Blood Orange Pomegranate Macaroons
Ingredients
- 14 oz sweetened shredded coconut
- 1 blood orange
- 2 eggs
- 1 cup white granulated sugar
- 2 tablespoons melted unsalted butter
- 1/4 teaspoon salt
- 1/3 cup dried pomegranate arils (substitute dried cranberries if you like)
- 4 oz unsweetened chocolate
- 1 teaspoon coconut oil
Instructions
-
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
-
Place the shredded coconut in a bowl.
-
Zest the blood orange and to the bowl. Cut the orange in half and squeeze 1/4 cup of juice and add that to the bowl.
-
In a separate bowl, beat the eggs together with a fork.
-
Add the eggs, melted butter, and sugar to the bowl and mix to combine.
-
Add the salt.
-
Mix in the pomegranate arils.
-
Use a teaspoon to drop round spoonfuls onto the prepared baking sheets.
-
Place in oven and bake for 20 minutes.
-
Remove from oven. Let the macaroons cool completely then and transfer to wire racks positioned over the baking sheets. If there is some spread around the cookies, use a sharp knife to trim it. I dare you not to eat those delicious crunchy sugary bits you trimmed off.
-
On the stovetop, melt the chocolate in a double boiler.
-
Stir in the teaspoon of coconut oil.
-
Dip one side of each macaroon into the melted chocolate. gently shake off the excess chocolate and place the dipped macaron on the rack.
-
When the chocolate has hardened, plate and serve.
Like these Blood Orange Pomegranate Macaroons? Try these others:
