Recipes and Cooking Lemon-Coconut Macaroons 4.5 (8) 1 Review Flaked coconut steals the show in this macadamia nut-studded macaroon recipe. Sprinkle with powdered sugar for a showy bite-size dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 14, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 20 mins Total Time: 45 mins Servings: 30 Yield: 30 cookies Ingredients 2 cup flaked coconut ¾ cup coarsely chopped macadamia nuts ⅔ cup sugar ⅓ cup all-purpose flour ¼ teaspoon salt 3 egg whites, lightly beaten 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice Powdered sugar (optional) Directions Preheat oven to 325°F. Line a large cookie sheet with parchment paper; set aside. In a large bowl, combine coconut, macadamia nuts, sugar, flour, and salt. Stir in egg whites, lemon peel, and lemon juice. Drop mixture by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in the preheated oven for 20 to 25 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. If desired, sprinkle with powdered sugar. To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months. Rate it Print