OMG these cookies are not only, pretty and gluten free, they are also delicious! They are Mara Schmittinger's labor of love for the cookie exchange. She lives in Delaware and drives up for the Maplewood, NJ cookie exchange. Now that's dedication!
Ambrosia Macaroons
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 ounces flaked coconut (about 6 cups firmly packed)
6 ounces bittersweet chocolate, melted
Position rack in center of oven; pre-heat to 325. Line 3 large rimmed baking sheets with parchment paper. Using and electric mixer, beat butter in a large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, one 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. (If you try and bake more than 1 sheet at a time they will not brown up right...not sure why, they just don't.)
Using a fork, drizzle chocolate over macaroons. Chil on sheets until chocolate is firm, about 30 minutes.
Make about 45
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets. (If you try and bake more than 1 sheet at a time they will not brown up right...not sure why, they just don't.)
Using a fork, drizzle chocolate over macaroons. Chil on sheets until chocolate is firm, about 30 minutes.
Make about 45
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