Double Chocolate Orange Macaroons Recipe (with Video)

1. Heat the oven 350°.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, whisk the coconut milk and cocoa powder.
4. Whisk in the zest of one orange, one tablespoon of orange juice and the honey or maple syrup.
5. Stir in the unsweetened shredded coconut.
6. In a medium bowl, use a hand mixer to whip the egg whites until firm but not stiff.
7. Use the spatula to gently stir the egg whites into the coconut mixture. It's evenly blended when there's no white bits of egg whites visible.
8. Using a 2-tablespoon ice cream/cookie scoop or 2 tablespoons, scoop 2 tablespoon-sized packed mounds onto the baking sheets, spacing them about 1" apart (they don't spread as they bake).
9. Bake the cookies for 35-40 minutes, swapping and rotating the pans halfway through cooking time.
10. Let the cookies cool completely on the baking sheets.
11. Once they're cool, melt the chocolate chips and coconut oil in a small bowl in the microwave by nuking them for about 1 minute and 30 seconds, stirring the mixture every 30 seconds.
12. Dip the bottom of the cooled cookies into the chocolate mixture and place them back on the baking sheets. If the cookies seem a bit crumbly, use a spoon to help lift them out of the chocolate mixture.
13. Chill the cookies in the fridge for at least 1 hour or up to 1 day. Enjoy straight from the fridge or leave them out for about an hour or so to slightly soften (the chocolate coating should still stay solid until the room is very warm).