Lemon Coconut Macaroons

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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.

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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!

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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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ok.

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I tried several other recipes for regular coconut macaroons and this one. This one had the proper quantities for each ingredient. They were easy to make and I made more than it said. Mine may have been smaller. Has anyone used lemon juice instead of extract? Parchment paper is the way to go. I used about 1/4 unsweetened coconut and the rest sweetened and they were fine. Not very lemony. I will use lemon juice next time or maybe more extract or maybe both. Would love to hear what others found with the lemon.

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Very delicious and super easy to make. The flavor of lemon is extraordinary. I made 24 macaroons. I sent them to my husband's office and he and his colleagues loved it. Thanks Paula, your recipes are like the love of a mother. Thank you so much.

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Mine started burning after being in the oven for 4 minutes. But this could be because I used foil since I didn't have parchment paper. I turned the oven down to 200 and cooked them for the rest of the time. They turned out okay other than the burned bottoms and being stuck to the foil.

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As good as these were following the recipe exactly, I added a drizzle of 60% chocolate on top -- I think that hoisted them to a 6 star rating!

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Mmmm,Mmmm! Good and so easy too. Hard to stay out of. If you love Lemon and coconut you've gotta try these. You'll be so happy you did!

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These were easy to make and look wonderful on a plate. My only issue was that, in spite of doubling the amount of lemon rind and adding lemon juice, they did not taste of lemon. I also found they stuck somewhat to the parchment paper. I will make them again, though, with even more lemon rind.