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Lemony Coconut Macaroons

Name: Lemony Coconut Macaroons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 3 dozen.
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 15 min./batch + cooling

Makes

about 3 dozen

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

Lemony Coconut Macaroons Recipe photo by Taste of Home

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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

Directions

Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites.
Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts

1 cookie: 119 calories, 7g fat (6g saturated fat), 4mg cholesterol, 109mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 2g protein.

Lemony Coconut Macaroons

Ingredients

Directions

Nutrition Facts

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