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These Lemon Coconut Macaroons are so yummy with their light lemon flavor, chewy coconut and white chocolate bottoms! You’ll want to eat them all!
So the other day I was working a video in my office, which means I’m carrying ingredients back and forth between the kitchen and the office. All that carrying of things certainly increases the risk of me spilling something. Not to mention that my office has carpet, so spills are less fun than in the kitchen.
Well, I was working with some chocolate ganache and when I set the whisk down in the bowl, it was apparently a bit top heavy. The next thing I know the whisk comes tumbling out of the bowl and flies off the table onto the carpet, literally spraying chocolate all over me, the carpet, the table, my tripod – everything.
Naturally I screamed out in fear of the chocolate shower going all over my office. The hubs came quickly to see if he could help and all we could do was laugh. Such a chocolate mess! He helped me clean things up and then I went back to it.
The next thing I look down and Jessie is standing there licking my pant legs. There wasn’t really any chocolate to get since I’d whipped it off, but she could still smell it and was trying to get what she could. I was a walking chocolate pop to her. Ha! Such a mess!
Fortunately the white chocolate coating on these macaroons didn’t involve getting it all over the place. Relatively painless. 🙂 The painful part was not eating every single one of them at the same time. So good!
An Easy Coconut Macaroons Recipe
Coconut macaroons are a relatively new love for me. It was a while before I tried them and now I could totally eat them all the time. I love coconut flavor and it’s so perfect for spring. It makes me think of warm summer days and hanging by the water. These are particularly delicious with the lemon flavor in them.
While there are a few different ways to make macaroons, these are made primarily with sweetened condensed milk and egg whites. The combination results in a cookie that sets well, but stays soft and chewy for days. I just love their texture and love that if I can maintain my self control, I can snack on them over as much as a week and they are still wonderful. Can’t wait to make them again already!
You might also like:
Coconut Cream Pie
Outrageous Chocolate Coconut Cheesecake Cake
Coconut Cream Pie Cupcakes
Coconut Macaroon Cupcakes
No Bake Salted Caramel Coconut Macaroons
Lemon Coconut Macaroons
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: About 15 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Lemon Coconut Macaroons are so yummy with their light lemon flavor, chewy coconut and white chocolate bottoms! You’ll want to eat them all!
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
1. Preheat the oven to 325°F (163°C).
2. Combine the coconut, sweetened condensed milk, lemon zest, lemon juice and vanilla extract in a large bowl. Set aside.
3. Add the egg whites and salt to a large mixer bowl and whip on high speed with the whisk attachment until they reach stiff peaks.
4. Carefully fold the egg whites into the coconut mixture.
5. Drop rounded tablespoons of the coconut mixture onto a cookie sheet lined with parchment paper or a silicone baking mat.
6. Bake for 25 to 30 minutes, until lightly brown. Allow to cool.
7. Melt the white chocolate according to the instructions on the package.
8. Dip of the bottom of the macaroons into the chocolate and place on parchment paper to dry.
9. Drizzle the remaining chocolate over the tops of the cookies, then sprinkle with additional lemon zest, if desired.
10. Store in an airtight container at room temperature.
Macaroons modified from coconut macaroons recipe.
Nutrition
- Serving Size: 1 Macaroon
- Calories: 312
- Sugar: 37.7 g
- Sodium: 171 mg
- Fat: 16.1 g
- Carbohydrates: 39.1 g
- Protein: 4.8 g
- Cholesterol: 14.5 mg
Filed Under:
Enjoy!
I was wondering before I make these can I freeze them?
They should do fine frozen.
I tried this recipe and even though I am not a lover of sweetened condensed milk, these were tasty. If you want to kick it up a notch, try my go-to recipe.
Citrus Macaroons
4 egg whites
1 pkg. (200g) flaked coconut
2/3 cup sugar
6 Tbsp. flour
3 squares Baker’s White Chocolate, chopped
2 tsp. grated lemon zest
2 squares Baker’s Semi-Sweet Chocolate, melted
Make It
PREHEAT oven to 325°F. Beat egg whites in large bowl with electric mixer on medium speed until frothy. Add coconut, sugar, flour, white chocolate and lemon peel; stir until well blended.
DROP tablespoonfuls of batter, 2 inches apart, onto lightly greased and floured baking sheets.
BAKE 20 minutes or until edges of cookies are golden brown. Remove from baking sheets to wire racks; cool completely. Drizzle evenly with semi-sweet chocolate. Let stand until chocolate is firm.
The batter is super runny, I am an experienced baker and followed this recipe exactly. I had to convert the sweet condensed milk from ML to Ounces which worked out to 1 3/4 cups. Perhaps this is the issue but I am very disappointed as I purchased all the ingredients to bake cookies as Christmas gifts. So now back to the grocery store.
It’s possible that you need to add a little bit more coconut. It’s a pretty standard macaroon recipe so it should be fine.
I have made these many times and always a hit.
I am going to try this recipe for a family cook off and it’s high tea themed with lemon as ingredient, just wondering I do not have a whisk just a hand one .. will this still work
If you are able to whip well by hand, then yes, it’ll be fine. I do believe people do it.
Hi. Am i supposed to put this batter in the fridge first. Mine came out so runny there is no way i can drop these. So disappointed 😔 i used the exact measurements.
It does sound like a measurement was off. They should be fine if everything was correct.
I wonder if you used condensed milk instead of sweetened condensed milk. That would account for them being runny.
Hi Lindsay. Occupy Willy here. I tried the recipe and it come out pretty good for a beginner. I from Canada and Eagle Brand Sweetened Condensed Milk is only available in our BS Metric measure of 300ml that equals 1 1/3 cup that equals 10 FLUID ozs. Eagles American measure is 14ozs also equaling 1 1/3 cups and 10 FLUID ozs. This pop up on another comment site so I called Manufacturer and had this info confirmed from the horses mouth. I had to use basically use 3 300ml cans for 2 batches to get 14 ozs of condensed milk. I know manufacturers conspiracy to buy more and it should be clear on the label the difference of Fluid ozs and can weight. We just have to make more delicious macaroons.
I am thinking these are gluten free? Is there any reason why you might think they are not?
I don’t know much about gluten free, but these seem like they might be.
I give your lemon coconut macaroons a full 5 star rating! I made up your recipe for a girls party at my home and they were very much enjoyed. Thank you for the recipe! Just the right amount of sweet with tangy pucker up lemon freshness. Here’s the weird thing, I really don’t care that much for coconut but I could not stop eating them. They were that amazing!
That’s awesome! I’m so glad you all enjoyed!
Sweet, light and tangy!
Mine did not turn out ball- like as in the picture, but rather they were flat. This is because of a few things: While i had all ingredients, I don’t have a scale and did not find an appropriate conversion for the measurements of coconut. And, where I live the cans of condensed milk are in 300ml (approx. 10 oz), and the bag of coconut I had was 200g (less a few spoonfuls from another recipe). So I went for it…….and glad I did! They have a great lemon tang and are light with just the right amount of sweetness. i just realized that I didn’t drizzle them with white chocolate but and don’t think I will this time. Oh and I didn’t measure the lemon zest because it was not really possible to keep the zest contained with the walls of my tablespoon – I used 3 small lemons. A nice twist on the macaroon! Thanks for the recipe!
I am currently in culinary school and we have to make macaroons for our first assignment and i plan to make these tomorrow for class
I hope you enjoyed them!
I’m going to make this tomorrow. I hope it looks and taste as good as yours do.
I’ve always made simple coconut macaroons just like this without the lemon. I just baked these and the lemon flavor is perfect. Love them. I didn’t do the white chocolate as I don’t love white choc myself and they are great as is… thank you for the recipe! Look forward to serving them at Easter!
Awesome! I’m glad you like them!
I absolutely love coconut macaroons 🙂 And, adding lemon to them must be amazing. Can’t wait to try these 🙂 Thanks Lindsay 🙂
These macaroons look so pretty and I look forward to baking them.
Thank you Joanne! I hope you enjoy them!
Lindsay, nope, of course you couldn’t have had the mishap with the *white* chocolate; that would have been too easy! 😀 These gorgeous little treats would be lovely with a cup of tea. I love lemon anything so much more than chocolate.
ohhhhh that sounds like a terrible mess indeed! I’ve dropped my fair share of things, so I can feel your pain. Luckily your husband was there to help you clean it up!
Now onto this recipe – love the lemon and white chocolate going on here! I’ve had my share of macaroons (dad is crazy about them!) but I think these are going to beat them all!