Lemon Coconut Macaroons



Lemon coconut macaroons. Can you taste the sunshine? These bright, tropical cookies now encompass the idea of island time and vacation weeks for me. Macaroons aren't something I'm very familiar with. I've made macarons more often than I've made macaroons and I'm not ashamed to admit that when I baked up a batch of these tropical cookies, I was surprised to discover that you whipped egg whites to stiff peaks and folded them into the batter. I guess I was a clueless wonder - tell me, am I the only one who has reached the age of twenty-five without every making macaroons?




Did I miss some big rite of passage? Am I the sole macaroon-virgin left on the planet? My friend Ashley created a giant batch of lemon coconut macaroons for my family just before we left for vacation. Maybe I acted intimidating about them. Maybe my family thought all two-dozen were expressly for me. Whatever the reason, I ended up demolishing the majority of the cookies myself throughout our time in Florida and finally resorted to shoving them into my family members' hands so that I wouldn't eat another. When it comes to these macaroons, I don't have a stop. There's this weird healthy aura about them that isn't quite an accurate representation of their actual nutritive qualities. They are naturally gluten-free, being bound together only by coconut, egg whites, and sweetened-condensed milk. The flavors of shredded coconut and lemon zest lift the macaroons into this ethereal realm where dessert must surely be as beneficial to the body as green tea. Their outside is crisp with toasty coconut and white chocolate-dipped bases, the inside chewy and luscious. I love to put the finished cookies in the fridge and eat them ice cold while drip-drying in a bathing suit and flip-flops. The outfit choice is optional of course, but I don't believe that the refrigeration is. You need these chilled like Calvin Harris needs your love.

























N
ote: This recipe originally appeared on Life, Love, and Sugar and I've reproduced them here without changing a thing in terms of ingredients and quantities. LL&S gets full credit for coming up with the idea, my friend Ashley gets full credit for introducing me to the idea, and I get partial credit for not eating every single one of the batch myself. What? That counts for something, right?



Lemon Coconut Macaroons
makes about two-dozen macaroons

14 ounces sweetened, shredded coconut
14 ounce can sweetened condensed milk
2 1/2 tablespoons lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
2 egg whites, room temperature
1/4 teaspoon sea salt
6 ounces white chocolate

  1. Heat the oven to 325 degrees F. Line two baking trays with parchment paper.
  2. In a large bowl mix together coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla.
  3. In a separate bowl or stand mixer whip egg whites with salt until they form stiff peaks. Gently fold into the other ingredients until well-mixed.
  4. Scoop by heaping tablespoon onto baking trays, then bake for 25 minutes or until lightly golden. Remove from oven and allow to cool on tray for at least ten minutes before removing to cooling rack.
  5. Meanwhile, melt white chocolate in microwave in 30 second increments until smooth. Dip bottoms of cool macaroons in white chocolate, then set on waxed paper to cool and harden. Cookies may be stored on the counter or in the fridge. They keep extremely well in the refrigerator and their taste only improves!

2 comments

  1. Mm, these look beautiful and delicious! I've never tried lemon flavored before...I need to make these soon! I enjoyed your post ever so much. I hadn't made macaroons till adulthood, myself, as well. They truly are a scrumptious wonder! I'm so pleased to know someone who knows the difference between a macaroon and macaron. ��

    Blessings!
    The other Rachel ��

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    1. Thanks so much, Rachel! I think you'd like the lemon in these - it really take the brightness to another level entirely. :)

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