Lemon Coconut Macaroons

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  • Level: Easy
  • Total: 32 min
  • Prep: 12 min
  • Cook: 20 min
  • Yield: 12 macaroons
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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


  1. Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
  2. 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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