Description
Delicious lemon coconut macaroons dipped in chocolate, perfect for a sweet treat.
Ingredients
Scale
- 1 – 14 ounce bag sweetened shredded coconut
- ¾ cup sweetened condensed milk
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 2 large egg whites (room temperature)
- 8 ounces white chocolate (melted)
Instructions
- Preheat and prepare cookie sheets. Preheat oven to 325°F (160℃). Lightly grease a baking sheet or line with parchment paper.
- Make macaroon mixture. In a large mixing bowl, stir together coconut, condensed milk, vanilla extract, lemon juice, lemon zest, and salt.
- Whip the egg whites. In a second mixing bowl, using an electric mixer, whip egg whites on high speed until they make stiff peaks. Gently fold the egg whites into the coconut mixture until evenly combined.
- Bake cookies. Drop batter onto sheet pans lined with parchment paper using either a 1 ½-inch scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool on the baking sheet for 1 minute before moving to a wire rack.
- Dip cookies in chocolate. Melt chocolate in a double boiler or microwave. Dip the bottom of each macaroon in melted chocolate and place on parchment paper. Refrigerate to harden.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Using room temperature egg whites helps in achieving a better volume when whipped.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg