Date & Orange Zest Macaroons

Makes 18 - 20 cookies

One of my most requested cookies! I don’t bake a lot but when all you have to do is gather ingredients in a bowl and stir, I’m in. These cookies are crunchy on the outside and sweet and dense on the inside. Be sure to press the mixture together when you are forming the balls so they don’t fall apart when you bake them. They are gluten-free and can be made dairy-free if you replace the butter with avocado oil. The result won’t be quite as crunchy but will still be delicious!

Ingredients

4 cups shredded coconut, divided

1 cup dates, pitted and chopped

1 orange, zested

¾ cup sugar 

¼ tsp salt

½ tsp vanilla

4 egg whites

1 tbsp rounded melted butter (or avocado oil)

Instructions 

Preheat the oven to 350º 

To a large bowl add 3 cups of the shredded coconut, reserving the remaining 1 cup for later 

Chop the pitted dates into small pieces and add to the bowl

Add the remaining ingredients to the bowl and mix thoroughly using your hands 

Allow the mixture to rest for 10 minutes

Form the macaroons by rolling the mixture into small balls, pressing the balls tightly to ensure they stick together

Roll the formed balls in the remaining coconut and place on a parchment lined baking sheet. The cookies won’t spread so they can all be placed close together on one baking sheet.

Place the macaroons in the preheated oven and bake for 18-20 minutes, until they are golden brown. 

Remove the macaroons from the oven and let them cool. The outside of the cookies will crisp as they come to room temperature.