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Blood Orange Pomegranate Macaroons

Blood Orange Pomegranate Macaroons

Course Cookies
Cuisine Jewish
Keyword Macaroons
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 Dozen
Author Lora Wiley-Lennartz

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

  1. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. Place the shredded coconut in a bowl.
  3. 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.
  4. In a separate bowl, beat the eggs together with a fork.
  5. Add the eggs, melted butter, and sugar to the bowl and mix to combine.
  6. Add the salt.
  7. Mix in the pomegranate arils.
  8. Use a teaspoon to drop round spoonfuls onto the prepared baking sheets.
    Blood Orange Pomegranate Macaroons
  9. Place in oven and bake for 20 minutes.

  10. 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.

  11. On the stovetop, melt the chocolate in a double boiler.
  12. Stir in the teaspoon of coconut oil.
  13. Dip one side of each macaroon into the melted chocolate. gently shake off the excess chocolate and place the dipped macaron on the rack.
    Blood Orange Pomegranate Macaroons
  14. When the chocolate has hardened, plate and serve.