Lemon Coconut Macaroons

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Coconut macaroons made with fresh lemon juice and zest, and dipped in white chocolate.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: -20 cookies

Calories: 196kcal

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

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.