Introduction

These Lemon Coconut Macaroons combine the tropical sweetness of coconut with a bright, zesty lemon flavor, creating a delightful treat that’s both chewy and refreshing. Finished with smooth white chocolate, they make an elegant yet simple dessert perfect for any occasion.

The image shows a close-up of several round coconut macaroons, each with a rough, golden-brown toasted surface and drizzled with thin white icing lines. These macaroons are stacked inside a white bowl with a yellow textured outer surface. The background and surface feature a white marbled texture, adding a clean and bright look to the scene. The focus is on the front macaroon, highlighting its toasted coconut flakes and the delicate icing drizzle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 egg whites, room temperature
1/4 tsp salt
6 oz melting white chocolate

Instructions

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a large bowl, combine the shredded coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Set this mixture aside.
Step 3: In a separate large bowl, add the egg whites and salt. Using a mixer with a whisk attachment, whip on high speed until stiff peaks form.
Step 4: Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites.
Step 5: Using rounded tablespoons, drop the mixture onto a baking sheet lined with parchment paper or a silicone baking mat.
Step 6: Bake for 25 to 30 minutes, or until the macaroons turn lightly golden brown. Remove from oven and allow to cool completely.
Step 7: Melt the white chocolate following the package instructions.
Step 8: Dip the bottoms of the cooled macaroons into the melted white chocolate and place them back on the parchment paper to set.
Step 9: Drizzle the remaining white chocolate over the tops, and if desired, sprinkle with extra lemon zest for added brightness.
Step 10: Let the chocolate set before serving or storing.

Tips & Variations

For a more intense lemon flavor, add an extra teaspoon of lemon zest or a bit more fresh lemon juice into the coconut mixture.
You can substitute the white chocolate with dark or milk chocolate for a different taste contrast.
Make sure your egg whites are at room temperature for better volume when whipped.
Use a cookie scoop instead of tablespoon measurements for uniform macaroon sizes.

Storage

Store the macaroons in an airtight container at room temperature for up to 5 days. If you prefer them chilled, keep them in the refrigerator wrapped tightly and allow them to come to room temperature before serving. The white chocolate coating will stay smooth and delicious either way.

How to Serve

The image shows a small pile of four light golden toasted coconut macaroons with a rough, textured surface. Each macaroon is topped with thin, white icing drizzled in vertical lines. They rest on a piece of coarse brown fabric over a white cloth with blue stripes, placed on a white marbled surface. In the background, there is a slightly out-of-focus white bowl filled with more macaroons, a half-cut lemon, and a glass jar of milk with a blue and white striped straw. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these macaroons gluten-free?

Yes, these macaroons are naturally gluten-free as they do not contain any flour. Just ensure that your shredded coconut and any chocolate used are certified gluten-free if necessary.

Can I prepare the macaroons ahead of time?

Absolutely! You can bake and chocolate-dip the macaroons a day in advance. Store them in an airtight container to keep them fresh and enjoy within a few days for the best texture and flavor.

Lemon Coconut Macaroons Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

These Lemon Coconut Macaroons are a delightful twist on the classic coconut macaroon, combining the tropical sweetness of shredded coconut with the bright, zesty flavors of fresh lemon juice and zest. Soft on the inside with a slightly crisp exterior, these macaroons are dipped and drizzled with creamy white chocolate, making them an irresistible treat perfect for any occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Approximately 20–24 macaroons 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 egg whites, room temperature
1/4 tsp salt

Chocolate Coating

6 oz melting white chocolate

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the macaroons.
Mix Main Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, lemon zest, fresh lemon juice, and vanilla extract. Stir well to ensure all ingredients are evenly mixed. Set this mixture aside.
Whip Egg Whites: In a separate large mixing bowl, add the egg whites and salt. Using a whisk attachment on high speed, whip the egg whites until they form stiff peaks. This will help add lightness and structure to the macaroons.
Fold Egg Whites In: Gently fold the whipped egg whites into the coconut mixture carefully, preserving the air to keep the texture light and fluffy.
Shape Macaroons: Using rounded tablespoons, drop mounds of the macaroon mixture onto a cookie sheet lined with parchment paper or a silicone baking mat, spacing them evenly to prevent sticking.
Bake: Bake the macaroons in the preheated oven for 25 to 30 minutes, or until they develop a light golden brown color on the edges. Remove from oven and let them cool completely on the baking sheet.
Melt Chocolate: While the macaroons cool, melt the white chocolate according to package instructions, typically using a microwave or double boiler until smooth.
Dip Macaroons: Dip the bottoms of the cooled macaroons into the melted white chocolate, then place them back onto parchment paper to set and dry.
Decorate: Drizzle the remaining white chocolate over the tops of the macaroons. Optionally, sprinkle additional lemon zest on top for extra aroma and decoration.
Store: Once the chocolate has set, store the macaroons in an airtight container at room temperature to maintain freshness.

Notes

Ensure egg whites are at room temperature before whipping to achieve maximum volume.
Use fresh lemon juice and zest for the best citrus flavor contrast with the sweetness.
If white chocolate is too thick when melting, add a small amount of shortening or vegetable oil to thin it out.
Store macaroons in a cool, dry place to prevent melting of the chocolate coating.
For a dairy-free version, substitute sweetened condensed coconut milk and dairy-free white chocolate.

Keywords: lemon coconut macaroons, coconut cookies, lemon desserts, white chocolate macaroons, baked coconut treats