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Lemony Coconut Macaroons

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Total Time
Prep: 15 min. Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Karla Johnson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

Test Kitchen Approved

Lemony Coconut Macaroons

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Yield: about 3 dozen
Prep: 15 min
Cook: 15 min
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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
Text Ingredients

Directions

  1. 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.
  2. 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. <br><b>Freeze option:</b> Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

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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