Lemon Coconut Macaroons
Serves 16
10 mins prep
22 mins cook
32 mins total
These gluten-free, dairy-free Lemon Coconut Macaroons are the quintessential spring treat: perfect for sharing at Passover or Easter gatherings with loved ones, adding to a Mother's Day spread or to have on hand for a simple dessert.
0 servings
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Preheat oven to 325F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the egg whites, salt and sugar until white and creamy, about 30-45 seconds. You want good emulsification to contribute to the structure of the cookies.
Add the vanilla and whisk just to combine.
Using a rubber spatula, fold in the dried coconut flakes, flour and lemon zest. Continue mixing the batter until all of the coconut flakes are moist and suspended in the batter.
Using an ice cream scoop or two spoons to portion about 2 tablespoons of batter each, drop the batter onto the prepared baking sheets. You want to have 8-9 drops of batter per sheet with a few inches in between. Use the spatula to push in the sides of the drops of batter to even them out into circles, if desired.
Bake, switching the pans from back to front and top to bottom halfway through, 18 to 22 minutes until well browned on the bottoms, sides, and tops. Once baked, let the macaroons cool completely on the sheet pans before using a spatula to remove.
These macaroons are best the day they are made, but will last up to 5 days, covered at room temperature and getting softer each day.
