Description
Delicate lemon coconut macaroons bring Mediterranean sunshine to classic cookie traditions. Sweet shredded coconut and zesty lemon zest create a delightful balance you’ll savor with each delicate bite.
Ingredients
Scale
Main Ingredients:
- 14 ounces (396 grams) sweetened shredded coconut
- 14 ounces (396 grams) sweetened condensed milk
- 2 egg whites, room temperature
Flavor Enhancers:
- 2 ½ tablespoons (37.5 milliliters) lemon zest
- 3 tablespoons (45 milliliters) fresh lemon juice
- ½ teaspoon (2.5 milliliters) vanilla extract
- ¼ teaspoon (1.25 milliliters) salt
Coating/Decoration:
- 6 ounces (170 grams) melting white chocolate
Instructions
- Prepare the baking workspace by setting the oven temperature to 325°F and lining a baking sheet with parchment paper.
- Create a delightful coconut base by blending shredded coconut, sweetened condensed milk, vibrant lemon zest, tangy lemon juice, and fragrant vanilla extract in a mixing bowl.
- Separate egg whites into a clean mixer bowl and incorporate a pinch of salt, then whip vigorously using a whisk attachment until peaks become stiff and glossy.
- Delicately fold the whipped egg whites into the coconut mixture, ensuring a light and airy texture without deflating the egg whites.
- Using a spoon, carefully drop rounded mounds of the coconut mixture onto the prepared baking sheet, maintaining consistent spacing between each macaroon.
- Slide the baking sheet into the preheated oven and bake for approximately 25-30 minutes, watching for a golden-brown edging that signals perfect doneness.
- Remove the macaroons from the oven and allow them to cool completely on the baking sheet, maintaining their delicate structure.
- While cooling, gently melt white chocolate using recommended melting techniques, creating a smooth and glossy coating.
- Transform each macaroon by dipping its base into the warm white chocolate, then place back on parchment paper to set.
- Add a final decorative touch by drizzling remaining white chocolate over the macaroons and sprinkling additional lemon zest for visual appeal.
- Once chocolate has fully solidified, transfer macaroons to an airtight container for storage at room temperature.
Notes
- Whip egg whites to stiff peaks for maximum fluffiness and structure in your macaroons.
- Gentle folding technique prevents deflating the delicate egg white foam, ensuring light and airy texture.
- Use fresh lemon zest and juice for vibrant, bright citrus flavor that complements the sweet coconut.
- Perfectly golden edges indicate the ideal baking time, creating a crispy exterior and soft interior.
- White chocolate dip adds elegance and extra sweetness, transforming simple macaroons into a gourmet treat.
- Store in airtight container to maintain freshness and enjoy within 3-4 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 185
- Sugar: 16 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg