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Lemon Coconut Macaroons Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the macaroons.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Melt Chocolate: While the macaroons cool, melt the white chocolate according to package instructions, typically using a microwave or double boiler until smooth.
  8. 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.
  9. Decorate: Drizzle the remaining white chocolate over the tops of the macaroons. Optionally, sprinkle additional lemon zest on top for extra aroma and decoration.
  10. 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

Find it online: https://thehungrymason.com/lemon-coconut-macaroons-recipe/