Happy Mother’s Day!!! It is a very special day for all those hard working moms out there in the universe. I unfortunately do not get to see my mother because she lives in Florida but I did make sure to call her early this morning to wish her a wonderful day. Today was very busy and since I had to work I took the little girl I nanny for to the aquarium in Connecticut. This took most of my energy so there for I wanted a quick cookie that would taste good and I needed to have most of the ingredients at my bosses’ house. I looked through my saved recipes and settled on an ambrosia macaroon. I lacked some of the needed ingredients but I improvised and in the end they turned out super delicious.
The cookies have a hint of orange zest which I think adds a lot to the recipe. It really perks up the flavor. I also made the macaroon with brown sugar instead of white sugar. Before I made this recipe I read through the comments and the one thing that stuck out was the fact that people were complaining the cookies were too coconutty. I personally think that if you are eating a macaroon you would know it would be heavy on the coconut because that is what they are made of. Common sense should tell you what you are getting into when you see a recipe that basically calls for all coconut and very little other ingredients. I wanted to bring this point up just in case people are not coco “nuts” (as one commenter pointed out) because they may not enjoy this cookie. Oh one last thing. These cookies go from brown to burnt on the bottom very quickly. While they still taste good a little dark brown they do not taste that great when the bottoms are black…I know I tried…yuck!
Brown Sugar Orange Macaroons
Yield: About 45 cookies
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup brown sugar
1/8 teaspoon salt
3-4 teaspoons finely grated orange peel
3 large eggs
24 oz sweetened flaked coconut
Source: Inspired from Bon Appetit Ambrosia Macaroons
Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.