Photo: Lemon Coconut Macaroons Recipe
Ingredients
- 1 large egg white
- 1/8 teaspoon salt
- 3/4 cup sweetened condensed milk
- 1 tablespoon lemon zest
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 (14-ounce) bag shredded sweetened coconut, finely chopped
Directions
Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes. Transfer the pans to wire racks and let cool completely.
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By mommys04
Gurnee, IL
on March 31, 2013
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Very easy and quick to make. I shaped into a birds nest before baking then filled with lemon curd after they cooled. Topped with two jelly beans they were a nice addition to the Easter table. Very sweet though.
By foodnetwork203
on March 25, 2013
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Who would have thought my best Passover recipe came from Paula Deen!!! These macaroons are easy to make. I baked them an extra 4 minutes so they were toasted on top and easier to get off the paper. I dipped them in melted chocolate and put sprinkles on the top. They are not very lemony. Might have been my lemon zest was mild. Great recipe!
By helcia12003_123...
englewood, 48
on October 26, 2012
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Awesome!!!!!!!!!!!! The only thing I tweaked was a fresh grating of frozen lemon, no extract, and fresh grated coconut harvested from Boca Grande. Sending them to the USF game tomorrow night!!!!
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