Lemon Coconut Macaroons

By Connie

Lemon Coconut Macaroons
Recipe courtesy Paula Deen

.Prep Time:12 minInactive Prep Time:-- Cook Time:20 minLevel:
EasyServes:
12 macaroons.Ingredients
1 large egg white
1/8 teaspoon salt
3/4 cup sweetened condensed milk
1 tablespoon lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 (14-ounce) bag shredded sweetened coconut, finely chopped
Directions
Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.


In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes. Transfer the pans to wire racks and let cool completely.

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Ingredients

• Ingredients
• makes12 macaroons
• 1 large egg white
• 1/8 teaspoon salt
• 3/4 cup sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 (14-ounce) bag shredded sweetened coconut, finely chopped

Preparation

Step 1

Directions
Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.


In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes. Transfer the pans to wire racks and let cool completely.