— Tené Harris, Los Angeles
Total time: 1 hour, 45 minutes, plus cooling and chilling times
Servings: Makes about 4½ dozen macaroons.
Note: Adapted from a recipe by Tene Harris.
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
24 ounces sweetened, flaked coconut (about 6 cups firmly packed)
6 ounces bittersweet chocolate, melted
1. Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.
2. In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.
3. Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1½ inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.
4. Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.
Each of 4½ dozen cookies: 111 calories; 1 gram protein; 10 grams carbohydrates; 1 gram fiber; 8 grams fat; 6 grams saturated fat; 15 mg cholesterol; 8 grams sugar; 43 mg sodium.