Lemon-Coconut Macaroons

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Flaked coconut steals the show in this macadamia nut-studded macaroon recipe. Sprinkle with powdered sugar for a showy bite-size dessert.

Coconut Macaroons
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

  • cup sugar

  • 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

  1. Preheat oven to 325°F. Line a large cookie sheet with parchment paper; set aside.

  2. 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.

  3. 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.

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