Recipe courtesy of Haley Miller

Coconut Macaroons

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  • Level: Easy
  • Total: 2 hr 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 25 to 28 Macaroons
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5 1/2 cups sweetened shredded coconut

2/3 cup all-purpose flour 

1/4 teaspoon kosher salt 

14 ounces sweetened condensed milk 

1/2 cup orange juice 

1 to 2 ounces chopped pistachios, plus more for dipping 

1 cup milk chocolate pistoles, melted for dipping 

Juice and zest of 1 orange, for garnish 

Juice and zest of 1 orange, for garnish


Special equipment:
a small (1-tablespoon) scoop
  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined.
  3. Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook.
  4. Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans.
  5. Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops.