Recipe courtesy of Food Network Kitchen
Lemon-Rosemary Macaroons
Total:
2 hr 30 min
Active:
2 hr 10 min
Yield:
about 30 cookies
Level:
Easy
Total:
2 hr 30 min
Active:
2 hr 10 min
Yield:
about 30 cookies
Level:
Easy

Ingredients

Directions

Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.

Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.

Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.

Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Photograph by Andrew Purcell

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