These sticky sweet coconut macaroons prove orange and chocolate are a match made in dessert heaven.

These homemade treats are bursting with sweet orange and almond flavor. You can enjoy them as an afternoon treat or add them to lunchboxes as better-for-you snacks. They also make for lovely homemade gifts, especially for any friends or family following a Paleo diet (or who just love chocolate and coconut!)

Start by whisking coconut cream, organic orange juice, almond extract and honey together in a saucepan until simmering. This ensures that the wet ingredients get thick and sticky before mixing with coconut flakes and almond flour to form a dough.

Scoop the batter and shape into 12 mounds using your hands. Bake for 12-15 minutes, or until the edges begin to brown. After the cookies are baked, immediately place them in the freezer to set. Do not skip this step! Freezing these delicate cookies ensures the soft shreds of coconut stay firm.

Once the cookies are set, they’re dipped into a divine mixture of melted dark chocolate, coconut oil and orange zest – because orange and chocolate are just meant to be together!

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You can eat the cookies immediately after dipping them into the chocolate, but they’re best chilled until the chocolate hardens. If it’s cold where you live, you can set them outside and they will firm up in just a few minutes!

Megan Olson

Orange Coconut Macaroons Dipped in Dark Chocolate

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Total time:1 hr
10 mins

Cook Time:30 mins 30 minutes

Prep Time: 40 mins 40 minutes

Serves:12 macaroons

Orange Coconut Macaroons Dipped in Dark Chocolate

Recipe by: Megan Olson

These sticky sweet coconut macaroons prove orange and chocolate are a match made in dessert heaven.

Tools

• Baking sheet
• Parchment paper
• Saucepan
• Whisk
• Large mixing bowl
• Double boiler

Ingredients

• 1 cup coconut cream
• 1 T organic orange juice
• 1 t pure almond extract
• ¼ cup raw honey
• 1 ½ cups unsweetened coconut flakes
• ½ cup almond flour
• ½ cup dark chocolate
• 1 T coconut oil
• Zest of 1 large orange (makes 2-3 T)

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a saucepan, combine the coconut cream, orange juice, almond extract and honey. Bring to a low simmer and whisk the ingredients together for 2-3 minutes.
• Add the coconut flakes and almond flour to a mixing bowl. Pour the liquid from the saucepan into the mixing bowl and stir to combine.
• Use a tablespoon to scoop the batter out of the bowl. Shape each cookie into a mound and place on the prepared baking sheet.
• Bake for 12-15 minutes or until the edges of the cookies begin to brown.
• Remove the cookies from the oven and immediately transfer the entire baking sheet to the freezer for 30 minutes.
• Melt the chocolate, coconut oil and half the orange zest in a double boiler.
• Let the chocolate cool for 5 minutes, then dip each cookie halfway into the chocolate. Place each cookie back on the baking sheet.
• Sprinkle the remaining orange zest over the top of the cookies. Place the cookies back in the freezer for about 10 minutes to set.

Tip: Store these orange macaroons in the refrigerator for up to 14 days.

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Raw honey (Bee Farms)
Almond flour (Bob’s Red Mill)
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: Crunchy Coconut Paleo Macaroons)