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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:36 servings


  • 4 large egg whites
  • Dash cream of tartar
  • Dash salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon baking powder
  • 3 packages (7 ounces each) sweetened shredded coconut


  • 1. 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 peel, baking powder and coconut. Fold in egg whites.
  • 2. Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment paper-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. Yield: about 3 dozen.

Nutritional Facts

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

Reviews for Lemony Coconut Macaroons

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LeslieH User ID: 191346 214239
Reviewed Dec. 7, 2014

"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."

ruthrod User ID: 7651457 214036
Reviewed Dec. 5, 2014

"No adjustments, these are sooooo easy and delicious."

suescrumptious User ID: 7347774 93579
Reviewed Feb. 5, 2014

"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."

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