Description
These delightful lemon coconut macaroons are quick, refreshing, and perfect for any gathering, infusing the rich coconut flavor with zesty lemon.
Ingredients
Scale
- 2 ½ cups shredded coconut
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ cup white chocolate, melted
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix the shredded coconut, sweetened condensed milk, vanilla extract, lemon juice, and lemon zest until well combined.
- Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, shaping them into small peaks.
- Bake for about 15-20 minutes or until the bottoms are golden brown.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dip the bottoms of each macaroon into the melted white chocolate and place them back on the rack to set.
Notes
These macaroons can be made ahead of time and stored in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg