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Lemon Coconut Macaroons Recipe

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3.9 from 87 reviews

Delightfully chewy and citrus-infused, these Lemon Coconut Macaroons combine the tropical sweetness of shredded coconut with the bright zing of fresh lemon juice and zest. Coated with luscious white chocolate and topped with extra lemon zest, these cookies offer a perfect balance of sweet and tangy flavors, ideal for a refreshing treat or festive dessert.

  • Total Time: 50 minutes
  • Yield: 15 cookies

Ingredients

Macaroon Mixture

  • 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 large egg whites (room temperature)
  • 1/4 tsp salt

Chocolate Coating

  • 6 oz white melting chocolate

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for baking your macaroons.
  2. Combine Macaroon Ingredients: In a large bowl, mix together the shredded coconut, sweetened condensed milk, lemon zest, fresh lemon juice, and vanilla extract until well combined.
  3. Whip Egg Whites: In a separate large mixer bowl, add the egg whites and salt. Using a whisk attachment, beat on high speed until stiff peaks form, ensuring the mixture is aerated and fluffy.
  4. Fold Egg Whites In: Gently fold the whipped egg whites into the coconut mixture carefully to maintain the airy texture without deflating the whites.
  5. Shape and Bake: Drop rounded tablespoons of the combined mixture onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 25 to 30 minutes until the edges turn lightly golden brown.
  6. Cool Macaroons: Remove the cookies from the oven and allow them to cool completely on the baking sheet to set properly before the chocolate coating.
  7. Melt White Chocolate: Melt the white melting chocolate according to package instructions, typically using a microwave or double boiler for smooth consistency.
  8. Dip and Decorate: Dip the bottom of each cooled macaroon into the melted white chocolate and place them back onto parchment paper to dry. Drizzle remaining chocolate over the tops and optionally sprinkle with extra lemon zest for an added burst of flavor and decoration.
  9. Store: Once the chocolate coating is set, store the macaroons in an airtight container at room temperature to retain freshness and chewiness.

Notes

  • Ensure egg whites are at room temperature before whipping for better volume.
  • Use fresh lemon juice and zest to maximize the bright citrus flavor.
  • Parchment paper or silicone mats prevent sticking and make cleanup easier.
  • White melting chocolate can be substituted with white chocolate chips or candy melts.
  • Store cookies in an airtight container to keep them moist and chewy for up to 5 days.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-coconut-macaroons-recipe/