Sally's Chocolate Glazed Orange Macaroons

Ingredients

• 3 cups shredded sweetened coconut
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large egg whites
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• Zest from one large orange
• 3 oz semi-sweet chocolate
• 1/4 tsp coconut oil

Directions

1. Heat the oven to 325ºF. In a large mixing bowl, combine the coconut, sugar, flour, and salt. Separate 4 large eggs, setting the yolks aside for something else, and add the whites to the coconut mixture. Stir with a large spatula until the mixture looks consistent throughout.
2. Pour in the vanilla and almond extracts. Using a zester or the fine side of a cheese grater, grate the orange zest directly over the bowl so the oils go right into the mixture. Stir again until the zest and extracts are distributed evenly. Check the bottom of the bowl: if you see liquid pooling there, work in a little more coconut as needed so the mixture is thick and clings to the coconut rather than dripping down.
3. Cover a baking sheet with parchment paper. Drop heaping tablespoons of the coconut mixture onto the sheet, spacing them 1-2 inches apart. Bake for about 20 minutes, until the edges are just starting to turn lightly brown. Take the macaroons out of the oven and let them cool.
4. As the macaroons cool, put the chocolate and coconut oil in a small bowl. Microwave in 20 second bursts, stirring thoroughly after each one, until smooth and melted. Drizzle the melted chocolate over the cooled macaroons, then leave them until the chocolate cools and firms up.