Lemon-Rosemary Macaroons

By mschweickert

Ingredients

• 1 tablespoon fresh rosemary leaves
• 1/3 cup plus 1 tablespoon sugar
• 3 cups sweetened shredded coconut
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg whites

Details

Servings 30
Preparation time 130mins
Cooking time 150mins
Adapted from foodnetwork.com

Preparation

Step 1

Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.

Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.

Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.

Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Photograph by Andrew Purcell