Lemony Coconut Macaroons
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, Montana
Ingredients
- 4 large egg whites, room temperature
- Dash cream of tartar
- Dash salt
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- 1-1/2 teaspoons grated lemon zest
- 1/2 teaspoon baking powder
- 3 packages (7 ounces each) sweetened shredded coconut
Reviews
I put the ingredients in a nutrition counter (https://www.verywellfit.com/recipe-nutrition-analyzer-4157076) and it came out: 36 servings Per cookie: Calories 42, carbs 6.4g, fiber .1g, 6.4g sugar, 1.3g protein, 1.3g fat, .9g sat fat Big difference. Where do you get your nutrition facts ?
These were super delicious but I wouldn’t call them easy to make. I followed the recipe exactly but they were not easily shaped into balls. I used a 1 tablespoon cookie scoop and they were sort of messy looking so I tried rolling them into a ball with my hands. Those looked better but still did not hold together well. I refrigerated some of the batter and that worked better. I also had a hard time getting them off of the Silpat sheets so I left them sit a little longer and that worked better. I will definitely be making these again. They would be great for sending through the mail or for a cookie tray at the holidays.
I bake all of the time and will never make these again. Not sure what happened. They looked great before baking, but after being baked they spread out flat and had to scrap them off of the pan. Not worth the time or the money to just throw in the garbage.
No adjustments, these are sooooo easy and delicious.
I made these this past Christmas and was blown away by how easy they were to make and how delicious they turned out. I will definitely make them again. Very good and easy.