Ambrosia Macaroons

by Maggie Battista on December 20, 2008

in Desserts, Holiday

Tis the season that I do a lot of baking. I’ve been baking cookies now for a couple of weeks, cookies for gifts, cookies for parties, cookies for my husband to bring to his colleagues and cookies just to munch on. I always bake my classic Christmas cookies and more recently, I’ve added Maggie’s fantastic molasses cookies to the repertoire. This year I found a recipe for ambrosia macaroons in Bon Appetit that has quickly become a new holiday favorite. That’s because the chewy, flaky, orange-scented chocolate-covered macaroons are delicious for one, and they’re also super easy to make. But the best thing is that the recipe yields a large quantity — and that certainly is a gift to be thankful for this time of year.

Ambrosia Macaroons


  • ½ cup (1 stick unsalted butter, room temperature)
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons grated orange peel
  • 3 eggs
  • 24 ounces sweetened flaked coconut (about 6 packed cups)
  • 6 oz. bittersweet chocolate, melted

Preheat oven to 325 °F. Line rimmed baking sheets with parchment. Using an electric mixer, beat butter in a large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 ½ inches apart. Bake macaroons, 1 sheet at a time until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely. Using a fork, drizzle chocolate over macaroons. Cool until chocolate is firm.

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's first-ever cookbook Food Gift Love will be published by Houghton Mifflin Harcourt in October 2015. You may pre-order now.

  • Karen

    What’s the best way to melt the chocolate – in the microwave??

  • Karen

    These were a HUGE hit!
    Don’t forget to add 3 eggs. Next time I’m going to test adding more orange peel.

  • Annie

    3 eggs How do you know it’s 3 eggs? I was wondering about that… doesn’t say in the recipe!!!

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