Orange Macaroons

    These macaroon have the slightest hint of orange but, combined with coconut and, chocolate drizzle it's truly a party for your taste buds.  They are also very buttery and, what could be better than toasted coconut....

1/4 cup of soft unsalted butter (half stick)

1/4 cup granulated sugar

Pinch of salt

Zest of 1 whole orange

1/8 teaspoon of orange extract

2 large eggs

 14 oz. sweetened shredded coconut (1 bag)

1/3 cup melted semi sweet chocolate chips

Preheat oven to 325 degrees.  Set parchment paper on trays, no need to grease. 

Using an electric mixer, beat butter and sugar until smooth.

Add salt, orange zest, eggs and, orange extract, mix.

Next, mix in coconut in small amounts at a time.

Chill batter for 30 minutes.

Test your oven by baking one macaroon.  It will be done when edges and, bottom are brown , approximately 30 minutes.

If you are satisfied with the baked test macaroon, place remaining  on trays 1 inch apart.  This batter should yield about 30 macaroon.

Cool completely on the trays.

Melt chocolate in a double boiler and, using a fork, drizzle over each macaroon.  If chocolate is slow to melt add, 1/4 teaspoon of unsalted butter.   When finished chill macaroons so, chocolate can harden.

Sugar substitue Equal to Sugar converter:

1 Tablespoon sugar  = 1.5 packets

1/4 Cup            "      =  6 packets

1/2 Cup            "      =  12 packets

1    Cup             "     =   24 packets