These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana
Lemony Coconut Macaroons
Can you freeze Lemony Coconut Macaroons?
Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Lemony Coconut Macaroons
Prep Time
15 min
Cook Time
15 min
Yield
about 3 dozen
Ingredients
- 4 large egg whites, room temperature
- Dash cream of tartar
- Dash salt
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- 1-1/2 teaspoons grated lemon zest
- 1/2 teaspoon baking powder
- 3 packages (7 ounces each) sweetened shredded coconut
Directions
- Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites.
- Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 119 calories, 7g fat (6g saturated fat), 4mg cholesterol, 109mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 2g protein.
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