Lemony Coconut Macaroons

  Desserts

These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime.

Lemony Coconut Macaroons

Average Rating: 3.75

TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling
YIELD: about 3 dozen.

Ingredients

  • 4 large egg whites, room temperature
  • Dash cream of tartar
  • Dash salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon baking powder
  • 3 packages (7 ounces each) sweetened shredded coconut

Instructions

  • 1. Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites.
  • 2. Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
    Freeze option:
    Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts

1 cookie: 119 calories, 7g fat (6g saturated fat), 4mg cholesterol, 109mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 2g protein.

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