Print Options

 
 
 
 Print
Lemony Coconut Macaroons Recipe

Lemony Coconut Macaroons Recipe

These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, MT
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling YIELD:30 servings

Ingredients

  • 1 egg white
  • Dash salt
  • Dash cream of tartar
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon lemon extract
  • 1 package (14 ounces) flaked coconut
  • 1/2 teaspoon baking powder

Directions

  • 1. 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.
  • 2. Drop coconut mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 11-13 minutes or just until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.

Nutritional Facts

1 cookie equals 110 calories, 6 g fat (5 g saturated fat), 4 mg cholesterol, 65 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.