These Orange Coconut Macaroons are not your ordinary macaroons. They are easy to make, start with a cake mix, and use just 4 ingredients including orange sherbet. The result is a cookie with a chewy and moist inside, a slightly crispy outside, and the most incredible orange flavor.
Of course, the drizzle of dark chocolate just puts these cookies over the top. They're perfect for Halloween or as an addition to your Christmas cookie tins!
This chewy, moist homemade macaroons recipe has been in my family for several generations. They come out somewhat cake-like with a subtle flavor from the sherbet and enough coconut for any macaroon lover. The addition of the cake mix not only saves time but gives the cookies a little more substance, one that is not quite as dense as the traditional macaroon.
Using cake mix in cookie recipes is nothing new as I use it all the time for my Chocolate Peppermint Cookies and Mint Chip Cookies. This particular orange coconut macaroon recipe uses a white cake mix but, if changing the sherbet flavor to lemon or lime, a similar flavor of cake mix could be used.
To make these easy macaroons even more unusual, sherbet is added to the cookies. This gives them a wonderful flavor, extra moistness and acts as the glue that holds the cookie together. This addition makes creating custom macaroons so simple that you can flavor-fit them to anyone's preference.
Lastly, there's an awesome dark chocolate drizzle! It's as easy as melting some dark chocolate chips in the microwave. And the flavors of orange and chocolate are like the perfect pairing. Drizzle it on each cookie or place the melted chocolate in a bowl and dip the bottoms. Either way puts these easy macaroons over the top.
Origin of Macaroons
The macaroon originally came from Italy. There it was called amaretti and made of almond paste. Somewhere along the way, bakers swapped coconut for almost paste. This coconut macaroon became a well-loved Passover treat for the European Jewish community ensuring its long-lived popularity.
Why you should make orange coconut macaroons
- Easy to make with just 4 simple ingredients
- Quick to make taking only 23 minutes!
- The best macaroon is a fresh macaroon. Nothing bests them straight out of the oven!
- Budget-friendly whereas store-bought macaroons can be quite expensive
- Easy to change the flavor to suit your preference
Frequently Asked Questions
A macaroon is an American cookie that is moist, dense and sweet, and primarily made of shredded coconut. On the other hand, a macaron, a French creation, is a meringue-based cookie sandwich filled with jam or buttercream.
They will last about 3 days if stored in an airtight container on the counter or 1 week in the refrigerator.
Absolutely! They should be frozen in a single layer then stored between parchment paper for up to 3 months. Let them thaw at room temperature for about one hour as they are best when eaten at room temperature.
Variations
- Filled Macaroons - add 1-2 cups of chocolate chips or white chocolate chips to the base recipe. For Christmas, cherries or cranberries can be added.
- Nutty- add a little crunch with 1 cup chopped nuts.
- Chewier- add dried fruit
- Flavored Macaroons - substitute lemon, lime, raspberry or pineapple sherbet for the orange sherbet
- Chocolate - omit the drizzle and dip the bottoms into chocolate instead
- Enhance the flavor - by adding half vanilla extract and half almond extract for more depth of flavor
- Gluten-free - use a gluten-free cake mix
Ingredients
For the orange macaroons:
Orange Sherbet - adds flavor and some sweetness to the cookie.
White Cake Mix - adds body to the cookies as well as some extract sweetness.
Shredded Coconut - is what a macaroon is all about. This is definitely supplying all the texture and chewiness to the finished cookie.
Almond Extract - balances out the flavor of the orange and coconut with a slight nuttiness.
For the chocolate drizzle:
Dark Chocolate Chips - the chocolate complements the orange flavor and adds a rich touch to the cookies.
Shortening - adding shortening to the chocolate creates a smoother consistency and helps coat the cookies more evenly.
How to Make Coconut Macaroons
Cookie Dough
- Place softened orange sherbet in large bowl.
- Pour in a box of cake mix and almond extract.
- Add all 5 cups of coconut.
- Stir until well mixed.
- Using a small to medium cookie scoop, scoop cookie dough onto cookie sheet.
- Bake cookies. Let cool on cookie sheet for about 5 minutes then move to a wire rack to cool completely.
Chocolate Drizzle
- Place dark chocolate chips and shortening in microwave safe bowl.
- Melt in microwave in 30-second increments, stirring in-between, until melted and smooth. It should take about one minute.
To finish, place melted chocolate in a small resealable bag. Snip a corner and squeeze chocolate onto cooled cookies. Let rest until chocolate has set then store in an airtight container.
These chocolate-drizzled orange macaroons are the perfect cookie for Halloween, all decked out in their orange and black but don't discount them for other holidays.
Try them with different flavored sherbets for the occasion. Lime macaroons for Christmas, raspberry macaroons for Valentine's Day, or lemon macaroons for Easter, spring, and summer. Enjoy!
More quick & easy cookie recipes
Graham Cracker Chocolate Chip Bars have just 3 ingredients and are so easy anyone can make them.
Pistachio Whipped Shortbread Cookies are crumbly, soft, buttery cookies with a hint of flavor from liqueur, packed with white chocolate chips and rolled in pistachios.
Frosted Sugar Cookie Bars with rainbow pastel colors are great cookies for spring and Easter.
Easy Sugar Cookies from BellyFull are 3 ingredient cookies that are sweet, buttery, and delicious.
Mint Chocolate Chip Ice Cream Cookies are just what they sound like. Creamy mint chocolate chip ice cream is combined with cookie dough to form the softest most delicious cookies.
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Orange Coconut Macaroons
Ingredients
Macaroons
- 1 ⅔ cups orange sherbet softened
- 1 package Pillsbury Super Moist Classic White Cake Mix (15.25 oz)
- 2 teaspoons almond extract (or 1 teaspoon vanilla extract and 1 teaspoon almond extract)
- 5 cups shredded coconut
Chocolate Drizzle
- 3 ounces dark chocolate chips
- ¼ teaspoon shortening
Instructions
Macaroons
- Preheat oven to 350 degrees. Lightly grease cookie sheets or use silicone mat.
- Place sherbet in a large bowl and let soften at room temperature for ½ hour.
- Stir in cake mix and almond extract until just blended.
- Add coconut and mix well.
- Drop by rounded teaspoonfuls onto prepared cookie sheets.
- Bake for 12-15 minutes or until tops are just lightly browned.
- Let cookies cool about 5 minutes on cookie sheet then remove to wire racks to cool completely.
Chocolate Drizzle
- Place chocolate ships and shortening in a microwave safe bowl or measuring cup and heat on high in 30-second increments, stirring in-between, until melted. It should take about 1 minute.
- Place chocolate in a small resealable bag and snip corner. Drizzle on cooled cookies. Let chocolate set before storing in airtight container.
Video
Notes
- Filled Macaroons - add 1-2 cups of chocolate chips or white chocolate chips to the base recipe. For Christmas, cherries or cranberries can be added.
- Nutty- add a little crunch with 1 cup chopped nuts.
- More chewy- add dried fruit
- Flavored Macaroons - substitute lemon, lime, raspberry or pineapple sherbet for the orange sherbet
- Drizzle with chocolate or, even easier, dip the bottoms into chocolate
- Enhance the flavor - by adding half vanilla extract and half almond extract for more depth of flavor
- Gluten-free - use a gluten-free cake mix
Nutrition
This post has been updated with new photos and step-by-step instructions. It was first published on December 19, 2014.
