Lemon Coconut Macaroons: A Zesty, Tropical Treat
Brighten up your dessert menu with these Lemon Coconut Macaroons, an enticing blend of tropical coconut and tangy lemon. These delightful treats are perfect for spring gatherings, summer picnics, or as a light dessert anytime. Dipped in creamy white chocolate, these macaroons offer a perfect balance of citrusy zest and sweet indulgence. Easy to make and irresistibly delicious, they’re sure to be a hit with anyone who tries them.
Ingredients:
- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 2 1/2 tbsp lemon zest (plus extra for garnish)
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 egg whites, room temperature
- 1/4 tsp salt
- 6 oz melting white chocolate
Directions:
1. Prepare the Oven and Baking Sheet:
- Preheat the oven to 325°F (163°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Mix Coconut Base:
- In a large bowl, combine the sweetened shredded coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Mix these ingredients well to ensure the flavors meld together.
3. Whip Egg Whites:
- In a separate large mixing bowl, add the egg whites and salt.
- Whip on high speed using a whisk attachment until stiff peaks form. This will add lightness to the macaroons.
4. Combine Mixtures:
- Gently fold the whipped egg whites into the coconut mixture until fully incorporated, being careful not to deflate the egg whites.
5. Form and Bake:
- Drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, spacing them evenly.
- Bake for 25 to 30 minutes, or until the edges of the macaroons start to turn golden brown.
- Allow them to cool completely on the baking sheet to set properly.
6. Dip in White Chocolate:
- Melt the white chocolate according to the package instructions.
- Dip the bottom of each cooled macaroon into the melted chocolate and return them to the parchment paper to set.
- Drizzle the tops with the remaining melted chocolate and, if desired, sprinkle with additional lemon zest for extra flavor and decoration.
Quick Facts:
- Prep Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 45 minutes
- Servings: 24 macaroons
- Calories: 150 kcal per macaroon
These Lemon Coconut Macaroons are not only delicious but also visually appealing, making them perfect for special occasions or as a lovely gift. The combination of lemon and coconut infuses these treats with a vibrant flavor, while the white chocolate adds a touch of luxury. Enjoy these light, fluffy, and zesty macaroons anytime you want a quick escape to a tropical paradise!
Lemon Coconut Macaroons
- Total Time: 45 minutes
- Yield: 24 1x
Description
These Lemon Coconut Macaroons are a delightful combination of sweet coconut and tangy lemon, creating a dessert that’s both refreshing and indulgent. The crisp outer shell and chewy center are perfectly balanced by the richness of white chocolate, making these macaroons a treat that’s hard to resist.
Ingredients
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
2 1/2 tbsp lemon zest
3 tbsp fresh lemon juice
1/2 tsp vanilla extract
2 egg whites, room temperature
1/4 tsp salt
6 oz melting white chocolate
Instructions
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the shredded coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Mix well and set aside.
In a separate large mixer bowl, add the egg whites and salt. Whip on high speed with the whisk attachment until stiff peaks form.
Gently fold the whipped egg whites into the coconut mixture until fully incorporated.
Drop rounded tablespoons of the coconut mixture onto the prepared baking sheet, spacing them evenly apart.
Bake for 25 to 30 minutes, or until the macaroons are lightly browned on the edges. Allow them to cool completely on the baking sheet.
While the macaroons are cooling, melt the white chocolate according to the package instructions.
Dip the bottom of each macaroon into the melted white chocolate and place it back on the parchment paper to set.
Drizzle the remaining melted white chocolate over the tops of the macaroons and sprinkle with additional lemon zest if desired.
Once the chocolate has set, store the macaroons in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 150