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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


  • 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


  • 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.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. 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.