Lemon Coconut Macaroons
Moist and chewy inside with toasted coconut all around and a bright pop of tangy lemon flavor make these Lemon Coconut Macaroons a winner. They're perfect for Passover or any time you want coconutty goodness!
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment
Ingredients
Main ingredients
- 3 cups sweetened shredded coconut this is your base for chewiness and sweetness
- ¼ cup potato starch or tapioca starch or all-purpose flour if you gotta
- 2 teaspoons vanilla extract
- ¾ cup white sugar for that sweet kick
- 4 large egg whites to bind it all together
- 1 ½ cups powdered sugar aka confectioners' sugar
- 1 lemon zest brings that fresh citrus pop you crave
- 2 to 3 tablespoons freshly squeezed lemon juice just enough to brighten without soaking
- 1 tablespoon toasted almond slivers optional but dang tasty for garnish and crunch
Instructions
Instructions
- Preheat the oven to 325°F or 163°C. You want that heat ready while you mix your ingredients to keep things moving.
- Line a baking sheet with parchment paper. Don't skip this step or those sweet blobs will stick and make clean up a pain.
- Grab a large bowl and dump in your shredded coconut, potato or tapioca starch (or flour), vanilla extract, white sugar, egg whites, powdered sugar, lemon zest, and lemon juice. Mix it up good until everything's blended.
- Scoop tablespoons or small ice cream scoops of that mix onto your baking sheet. Space them about two inches apart.
- Pop those into the oven and bake for 20 to 25 minutes. You'll see the edges turn golden brown and that’s your sign they’re done.
- Pull the pan out and let the macaroons cool right there for a few minutes. Finally, transfer to a wire rack to cool completely.
Notes
Serve with toasted almond slivers for a crunchy garnish. Store in an airtight container at room temperature for 3 to 4 days.