Ambrosia Macaroons have a delightful citrus flavor and are just the thing to add to your cookie platter this holiday season. They are chewy with lots of coconut and a little flavor form some orange zest and finely diced dried pineapple.
Course Cookies
Cuisine Southern
Keyword Christmas, coconut
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 30
Author Christin Mahrlig
Ingredients
5 1/2tablespoonsbutter,softened
1/2cupwhite sugar
pinch of salt
1teaspoonfinely grated orange peel
1/2teaspoonvanilla extract
2large eggs
4 1/2cupspacked sweetened shredded coconut
1/4cupfinely diced dried pineapple
15maraschino cherries,drained and cut in half
6ouncessemi-sweet chocolate,optional
Instructions
Place rack in center of oven and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Beat butter with an electric mixer until smooth.
Gradually add sugar.
Add salt, orange zest, and vanilla extract.
Beat in eggs, one at a time.
Using a rubber spatula, mix in coconut and dried pineapple.
Drop batter by tablespoonfuls onto prepared sheets. Press a cherry half onto the top of each mound.
Bake one sheet at a time, for about 25 minutes or until lightly browned around edges.
Let cool completely.
If desired, melt chocolate and use a fork to drizzle it on the macaroons.