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Some of you may argue that macaroons aren't cookies, in the strictest sense of the word. Still, they turn up in the cookie sections of most of my cookbooks, so that's good enough for me. The basis of this recipe comes from Mark Bittman's How To Cook Everything. As with raspberry thumbprints, I made a few adaptations. First, I added the grated zest of one small orange to the basic macaroon recipe. Then, after the macaroons had cooled, they were dipped in melted dark chocolate, Callebaut to be specific. As you can imagine, the orange and chocolate play very well off one another.
