Brown Sugar Orange Macaroons
Brown Sugar Orange Macaroons are the perfect blend of chewy coconut goodness with a zesty twist of fresh orange peel and the rich, caramel notes of brown sugar. These delightful treats bring an elegant touch to any dessert table while being incredibly simple to make. Whether you’re looking for a unique cookie to impress guests or a sweet bite to enjoy with your afternoon tea, these macaroons strike the perfect balance between bright citrus and luscious sweetness. The combination of sweetened flaked coconut, brown sugar, and fragrant orange zest creates a flavor profile that’s both comforting and refreshing. Plus, the texture—crispy on the outside and tender inside—makes every bite a little celebration.
Reasons to Love Brown Sugar Orange Macaroons
- Simple Ingredients: These macaroons use pantry staples like coconut and brown sugar, making them easy to whip up anytime.
- Unique Flavor Profile: The orange zest adds a fresh citrus punch that elevates the classic coconut macaroon.
- Chewy Yet Crispy: The perfect textural contrast makes each bite irresistibly good.
- Gluten-Free: Naturally free of gluten, suitable for those avoiding wheat.
- Perfect for Gifting: Beautiful and tasty, they make an excellent homemade gift.
What Goes Into Brown Sugar Orange Macaroons
- ½ cup unsalted butter, room temperature: Adds richness and helps bind the ingredients.
- 1 cup brown sugar, packed: Brings deep caramel sweetness and moisture.
- ½ teaspoon kosher salt: Balances sweetness and enhances flavor.
- 1 tablespoon finely grated orange peel: Provides bright citrus aroma and taste.
- 3 large eggs: Acts as a binder and adds structure.
- 24 ounces sweetened flaked coconut: The star ingredient for chewy texture and coconut flavor.
Before You Start: Equipment
- Mixing bowl: For combining the ingredients thoroughly.
- Electric mixer or hand whisk: To cream the butter and sugar and beat eggs evenly.
- Microplane or fine grater: For zesting the orange peel finely.
- Baking sheet: To bake the macaroons on.
- Parchment paper or silicone baking mat: Prevents sticking and ensures easy cleanup.
- Cookie scoop or spoon: To portion the dough consistently.
Brown Sugar Orange Macaroons, Made Easy
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and help the macaroons bake evenly.
Step 2: Cream Butter and Brown Sugar
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes. This step is essential for achieving a tender texture.
Step 3: Add Orange Zest, Salt, and Eggs
Mix in the kosher salt and the finely grated orange peel until just combined. Then add the eggs one at a time, beating well after each addition. This will help create a smooth, cohesive mixture.
Step 4: Fold in Coconut
Gently fold the sweetened flaked coconut into the wet ingredients using a spatula, ensuring each flake is well coated without overmixing.
Step 5: Scoop and Shape
Using a cookie scoop or spoon, drop rounded mounds of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Step 6: Bake
Bake for 20-25 minutes or until the edges are golden brown and the tops are set. The macaroons should be crisp on the outside but chewy in the center.
Step 7: Cool and Enjoy
Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container to maintain freshness.
In-Season Swaps
- Substitute Orange Peel with Lemon or Lime Zest: For a different citrus twist, try lemon or lime zest to brighten the flavor.
- Use Honey Instead of Brown Sugar: For a natural sweetener, honey can be a lovely alternative, though it may slightly alter texture.
- Try Unsweetened Coconut: If you prefer less sweetness, swap sweetened flaked coconut for unsweetened, and adjust sugar accordingly.
- Add Chopped Nuts: Toasted almonds or pistachios can add a delightful crunch and nutty flavor.
Errors to Dodge
- Overbaking: Keep a close eye on your macaroons near the end of baking time to avoid drying them out.
- Using Cold Butter: Butter should be at room temperature to cream properly with sugar, ensuring a smooth batter.
- Skipping Orange Zest: The zest is what gives these macaroons their signature brightness—don’t leave it out!
- Under-measuring Coconut: Be sure to use the full 24 ounces for optimal texture and flavor balance.
Storage & Reheat Guide
Store your Brown Sugar Orange Macaroons in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5 minutes to refresh their crisp exterior. Avoid microwaving as it can make them chewy or soggy.
Brown Sugar Orange Macaroons FAQs
Can I use shredded coconut instead of flaked coconut?
Yes, shredded coconut can be used, but it may result in a denser texture. Flaked coconut provides a chewier bite, which is characteristic of these macaroons.
Do I need to separate the eggs for this recipe?
No, you can use whole eggs as instructed. Separating eggs is not necessary and the whole eggs help bind the ingredients effectively.
Can I make these macaroons vegan?
This recipe relies on eggs and butter, so to make it vegan, you’d need to replace those with suitable substitutes like flax eggs and vegan butter, which will require some experimentation.
Is it okay to use regular table salt instead of kosher salt?
Yes, but reduce the amount to about half since table salt is finer and more concentrated than kosher salt, to avoid over-salting.
Weekend Projects
- Classic Coconut Macaroons by Sally’s Baking Addiction
- Orange Coconut Macaroons by Pinch of Yum
- Simple Coconut Macaroons by Minimalist Baker
Save & Share
If you love these Brown Sugar Orange Macaroons as much as we do, be sure to save this recipe and share it with your friends and family. They’re perfect for gifting or adding to your holiday cookie platter. Take a photo, tag your baking adventures, and spread the joy of these chewy, citrus-kissed delights!
Brown Sugar Orange Macaroons are a delightful treat that brings a fresh twist to the classic coconut cookie. Their chewy texture combined with the sweet, caramelized notes of brown sugar and the bright citrus zing of orange peel make them an irresistible indulgence. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. So grab your ingredients and get ready to bake a batch of these scrumptious macaroons that everyone will love!
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Brown Sugar Orange Macaroons
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and help the macaroons bake evenly.
- In a large mixing bowl, use an electric mixer to cream together the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the kosher salt and the finely grated orange peel until just combined. Then add the eggs one at a time, beating well after each addition to create a smooth, cohesive mixture.
- Gently fold the sweetened flaked coconut into the wet ingredients using a spatula, ensuring each flake is well coated without overmixing.
- Using a cookie scoop or spoon, drop rounded mounds of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake for 20-25 minutes or until the edges are golden brown and the tops are set. The macaroons should be crisp on the outside but chewy in the center.
- Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container to maintain freshness.
Notes
- Store macaroons in an airtight container at room temperature for up to 5 days or freeze up to 3 months.
- Try substituting orange peel with lemon or lime zest for a citrus twist.
- Use honey instead of brown sugar for a natural sweetener, but expect slight texture changes.
- Ensure butter is at room temperature for proper creaming with sugar.
- Do not overbake to keep the macaroons chewy inside.
