Lemon Coconut Macaroons are a delightful twist on the classic coconut treat, with the zesty brightness of lemon adding a refreshing flavor to the chewy, sweet coconut. These macaroons are simple to make but bursting with flavor, making them perfect for special occasions, afternoon tea, or as a light, citrusy dessert. The combination of sweet coconut and tangy lemon creates a balance that’s irresistible in each bite. Crispy on the outside and soft on the inside, these macaroons are a must-try for coconut lovers looking for something a little extra.
Ingredients:
- 3 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Stir until well combined.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
- Using a tablespoon or cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18-20 minutes, or until the tops are golden brown and the edges are crispy.
- Let the macaroons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy these chewy, zesty lemon coconut macaroons as a sweet and refreshing treat any time of day!
