Best 2 Lemony Coconut Macaroons Recipes
Indulge in the delectable delight of Lemony Coconut Macaroons, a symphony of flavors that will tantalize your taste buds. These exquisite treats are a harmonious blend of sweet and tangy, with a chewy texture that melts in your mouth. Each bite is a burst of citrusy freshness, perfectly balanced by the rich, tropical notes of coconut. Whether you're a seasoned baker or a novice in the kitchen, our collection of recipes provides a range of options to suit your skill level and preferences. From the classic simplicity of the Traditional Lemony Coconut Macaroons to the innovative twist of the Chocolate-Dipped Lemony Coconut Macaroons, these recipes offer a delightful variety to satisfy every palate.
Here are our top 2 tried and tested recipes!
LEMONY COCONUT MACAROONS
These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 119 calories, Fat 7g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
Tips for Making Perfect Lemony Coconut Macaroons
- **Selecting Fresh Ingredients:** Ensure you use fresh lemons for optimal zest and flavor. Opt for organic lemons if possible, as they tend to have more fragrant zest. - **Zesting Technique:** For the lemon zest, use a fine grater to obtain the most flavorful part of the lemon peel. Avoid grating the white pith as it can impart a bitter flavor. - **Measuring Coconut:** Packing the coconut into the measuring cup will ensure precise measurements and prevent air pockets. This will help achieve the desired texture in your macaroons. - **Egg White Consistency:** Beat the egg whites until they reach stiff peaks. This will help create a meringue-like consistency that aids in the macaroons' rise and airy texture. - **Folding Technique:** When incorporating the dry ingredients into the beaten egg whites, use a gentle folding motion to maintain airiness. Avoid overmixing, as this can result in dense macaroons. - **Baking Temperature:** Baking the macaroons at a lower temperature for a longer duration allows them to dry out properly, resulting in a chewy texture and golden brown exterior.Conclusion
Lemony Coconut Macaroons are delightful treats that combine the vibrant flavors of citrus and coconut. Creating these macaroons may seem daunting, but following these tips and the detailed recipe ensures a successful baking experience. With the right ingredients and careful attention to technique, you can impress your friends and family with homemade macaroons that are both visually appealing and delicious. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will result in a batch of irresistible Lemony Coconut Macaroons!
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