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Lemon Coconut Macaroons Recipe

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This recipe for Lemon Coconut Macaroons is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk
2½ Tbs. lemon zest
3 Tbs. lemon juice
½ tsp. vanilla extract
2 egg whites, room temperature
¼ tsp. salt
6 oz. melting white chocolate
Directions:
Directions:
Preheat oven to 325º. Combine coconut, milk, lemon zest and juice, and vanilla extract in a large bowl. Set aside. Beat egg whites and salt in a mixing bowl until stiff peaks. Carefully fold the egg whites into the coconut mixture. Drop by Tablespoon mounds on to parchment lined cookie sheet. Bake 25 to 30 minutes until lightly brown. Cool.

Melt the white chocolate. Dip the bottom on the macaroons in the chocolate and place on parchment paper to dry. Drizzle remaining chocolate over the tops and sprinkle with lemon zest, if desired.

Store in an airtight container at room temperature.

 

 

 

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