Chocolate Orange Coconut Macaroons

Chocolate Orange Coconut Macaroons

Ingredients 

1 14-oz Bag Sweetened Flaked Coconut, appx 4 ½ cups

1 14oz Can Sweetened Condensed Milk, reduced by 2 tbs to avoid a runny cookie 

1 tbs Vanilla Extract

2 Large Eggs Whites

¼ tsp Salt

1 cup Dark Chocolate Chips

6 tbs Lighthouse Keeper’s Orange Marmalade

Instructions

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using a 2in cookie scoop form the coconut mixture into balls. Using your finger, create a well into the center of each ball and evenly arrange on a cookie sheet. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let the macaroons cool completely.

Using a double boiler, melt chocolate chips while stirring consistently. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. While the chocolate sets, spoon about 1 tsp of orange marmalade into the wells of the macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.