Name: Lemony Coconut Macaroons
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Coconut Macaroons

1. 4 large egg whites, room temperature -

2. Dash cream of tartar -

3. Dash salt -

4. 1 can (14 ounces) sweetened condensed milk -

5. 1/4 cup lemon juice -

6. 1-1/2 teaspoons grated lemon zest -

7. 1/2 teaspoon baking powder -

8. 3 packages (7 ounces each) sweetened shredded coconut -

How to cook deliciously - Lemony Coconut Macaroons

1. Stage

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. Stage

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. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.