Lemon Coconut Macaroons
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These lemon coconut macaroons are made with fresh lemon juice, and lemon zest. After baking I dip them in white chocolate. These macaroons are an bright, fresh gluten free cookie for Spring.
If you love coconut macaroons but want something bright and fresh, these Lemon Coconut Macaroons are for you.
They’re soft and chewy on the inside, lightly golden on the outside, and packed with fresh lemon zest and juice for the perfect balance of sweet and citrusy. And because I can’t resist a little extra indulgence, the bottoms get dipped in creamy white chocolate.
These are simple to make, require just a handful of ingredients, and come together in about 15 minutes of prep time.
The combination of sweet coconut and tangy lemon (like this lemon coconut cake!) makes these perfect for spring, holidays, or anytime you want something light but satisfying.
Ingredients You’ll Need
- Sweetened shredded coconut – Make sure to use sweetened coconut, not unsweetened, for proper texture and sweetness.
- Sweetened condensed milk – Not evaporated milk.
- Salt
- Vanilla extract
- Lemon zest – Be sure to zest only the yellow part, not the bitter white pith.
- Fresh lemon juice – Fresh is best here.
- Egg whites – Make sure they are at room temperature with no traces of egg yolk so they whip up fully.
- White chocolate – Melted for dipping. Use good-quality white chocolate for best flavor and texture.
How to Make Lemon Coconut Macaroons
1. Prepare the Baking Sheets
Preheat your oven to 325°F. Line a baking sheet with parchment paper or lightly grease it. Parchment makes cleanup easier and prevents sticking.
2. Make the Coconut Mixture
In a large mixing bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, lemon zest, lemon juice, and salt.
Mix until everything is evenly combined. The mixture will be thick and sticky — that’s exactly what you want.
3. Whip the Egg Whites
In a separate clean mixing bowl, use a hand mixer or stand mixer with a whisk attachment to whip the egg whites on high speed until stiff peaks form.
The egg whites should hold their shape when you lift the mixer out. They should look glossy and firm but not dry.
Cleanliness matters here. Even a small amount of grease in your bowl can prevent the egg whites from whipping properly. If you’re unsure, wipe the bowl with a little vinegar or lemon juice before starting.
4. Fold Everything Together
Using a spatula, gently fold the whipped egg whites into the coconut mixture.
Take your time and fold gently to avoid deflating the egg whites. Continue folding until there are no visible streaks remaining and everything is evenly combined.
5. Scoop and Bake
Drop the mixture onto the prepared baking sheet using a 1½-inch cookie scoop or two teaspoons.
Bake until the tops are golden brown and the edges are lightly toasted. The outside should look set while the inside stays soft and chewy.
Let the cookies cool briefly on the baking sheet before transferring them to a wire rack.
6. Dip in White Chocolate
Once the macaroons are completely cool, melt the white chocolate in a microwave or double boiler until smooth.
Dip the bottoms of each macaroon into the melted chocolate and place them back onto parchment paper. Refrigerate briefly to allow the chocolate to set.
Troubleshooting Tips
Make sure your bowl and beaters are completely clean and grease-free. Even a little grease or yolk can prevent proper whipping.
If the egg whites look dry or clumpy, they’ve been whipped too far. You want them stiff but still glossy.
Be sure your egg whites were properly whipped and gently folded in. They provide structure and lift.
How to Store Lemon Coconut Macaroons
Store cooled macaroons in an airtight container at room temperature for up to 4 days.
You can also refrigerate them if your kitchen is warm. Let them sit at room temperature for a few minutes before serving.
To freeze, place them in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
More Recipes To Try
If you love lemon, then be sure to try my lemon cookie recipe with lemon icing. This is the most popular recipe on this site and for good reason.
If you’re looking for more creative twist on classic cookies try my strawberry cheesecake cookies, or my apple cider cookies.
Lemon Coconut Macaroons
Ingredients
- 1- 14 ounce bag of sweetened shredded coconut
- ¾ cup sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 3 Tablespoons lemon juice
- 2 large egg whites room temperature
- 8 ounces white chocolate melted
Instructions
- Preheat and prepare cookie sheets. Preheat oven to 325°F (160℃) . Lightly grease a baking sheet or line with parchment paper.
- Make macaroon mixture. In a large mixing bowl, stir together coconut, condensed milk, vanilla extract, lemon juice, lemon zest and salt. 1- 14 ounce bag of sweetened shredded coconut ¾ cup sweetened condensed milk ¼ teaspoon salt 1 teaspoon vanilla extract 2 tablespoons lemon zest 3 Tablespoons lemon juice
- Whip the egg whites. In a second mixing bowl, with an electric mixer (hand mixer or stand mixer with your whisk attachment) whip egg whites on high speed until they make stiff peaks. Using a spatula, gently fold the egg whites into the coconut mixture until it’s evenly combined and there are no streaks of egg whites remaining. 2 large egg whites
- Bake cookies. Drop batter onto sheet pans lined with parchment paper using either a 1 ½ -inch scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Remove from the oven. Cool the cookies on the baking sheet for 1 minute before moving to a wire rack.
- Dip cookies in chocolate. Chop the chocolate and melt either in a double boiler or your microwave. Then dip the bottom of each macaroon in the melted chocolate and place on parchment paper. Place in the refrigerator to harden. 8 ounces white chocolate
Notes
- Storage: Store cooled macaroons in an airtight container at room temperature for up to 4 days. You can also refrigerate them if your kitchen is warm. Let them sit at room temperature for a few minutes before serving. To freeze, place them in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
- Egg whites: Make sure they are at room temperature. When whipping egg whites, make sure the bowl you are using is completely clean. Any grease can prevent the egg whites from whipping up properly. Give your bowl a wipe with either vinegar or lemon juice to make sure it’s clean. When whipping egg whites, make sure to not over whip. You want the egg whites, to still flop over when you take the mixer out of the bowl.
