Sweet Melissa’s Cookbook

The Sweet Melissa Baking Book by Cobble Hillbilly Melissa Murphy is out this week (3/13) and thanks to the magic of pre-promotion we have a recipe for Chocolate Orange Macaroons for you to try:

Makes 2 dozen cookies

6 ounces best-quality solid semisweet (58%) chocolate

One 14-oz. bag sweetened coconut

Zest of 1 orange

1 cup sugar

3 large egg whites

Before you start: Position a rack in the center of your oven. Preheat the oven to 325 F. Line a cookie sheet with parchment paper or aluminum foil.

1. Using a serrated bread knife, finely chop the chocolate. Set aside.

2. In a large bowl, combine the coconut and zest, and rub together with your hands. (This will break up the coconut and release the orange oils.)

3. Stir in the sugar and chocolate to the coconut and mix to combine. Add the egg whites. Use your hands to mix until everything is coated and the egg whites are distributed evenly.

4. Using a 1-oz cookie scoop, firmly pack the dough into the scoop and unmold about 2 inches apart onto the prepared cookie sheet. Bake for 25-30 minutes, or until the cookies are golden brown. Remove to a wire rack to cool.