Coconut Macaroons with Candied Blood Orange Peel

Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing. A batch of sweet macaroons can be yours in less than a half an hour. I’ve added candied blood orange peels for a little flavor twist.

This recipe makes about 24 macaroons.



3/4 cup walnuts or pecans
1-1/2 cups unsweetened shredded coconut
1/2 cup candied blood orange peel
3 eggs
4 tablespoons organic honey


Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Chop the walnuts and blood orange peels into small pieces.

Combine the walnuts, eggs, honey, rinds and coconut in a mixing bowl and stir until everything well blended.

Using an ice cream scoop or large spoon, drop balls of the macaroon batter – evenly spaced – onto a parchment-lined baking sheet.

Mix all ingredients together. Spoon onto baking sheet lined with parchment paper. Bake for 15 minutes until lightly golden on the tops. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for five days or three days at room temperature. Macaroons freeze well, up to two months. Thaw overnight in the refrigerator.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

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