Do you love macaroons? I haven’t always. In the past, macaroons for me were kinda MEH. Underwhelming. Subpar. I could take them or leave them. But HOLY MOSES. After making these Lemon Coconut Macaroons, I want to take them all for myself and leave none for anyone else. They’re ahhhhhmazing! Soft, coconutty cookies with a hint of citrusy lemon. The combination of the sweet, nutty coconut with the tartness of the lemon…it’s a match made in heaven.
I have to admit I hadn’t made macaroons prior to these babies. And they couldn’t be easier. I was almost giddy as I made them, and kept asking myself if I was doing something wrong. They couldn’t be THIS easy, could they? But yep, they are. And so very worth it!
I brought them to work and a co-worker insisted on keeping the lid on my tupperware so that random passersby couldn’t grab any. He said that it should be by invitation only.
The original recipe says to leave them in the oven just until they turn golden. I left mine in longer because I love when they get the crispy, sweet, caramelized bottoms. Either way, I can guarantee you’ll love them.
Try these today. You’ll swoon for these Lemon Coconut Macaroons. 🙂
- 1 egg white
- Dash salt (about ⅛ tsp)
- Dash cream of tartar (about ⅛ tsp)
- 1 can (14 ounces) sweetened condensed milk
- 1 tsp lemon extract
- 1 package (14 ounces) flaked coconut
- ½ tsp baking powder
- Preheat oven to 350°.
- In a small bowl, beat egg white, salt and cream of tartar on high speed until stiff peaks form.
- In a large bowl, mix milk and extract until blended. Stir in coconut and baking powder. Fold in beaten egg white.
- Drop coconut mixture by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake 11-13 minutes or just until golden brown. Remove from pans to wire racks to cool.
My two favorite flavors in one luscious bite!
Indeed! These babies are amazing!