Ingredients
Scale
- 14 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 2 1/2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 egg whites, room temperature
- 1/4 tsp salt
- 6 oz melting white chocolate
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, combine the coconut, sweetened condensed milk, lemon zest, lemon juice, and vanilla extract. Set aside.
- In a mixer bowl, whip the egg whites and salt on high speed until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture until just combined.
- Drop rounded tablespoons of the mixture onto a parchment-lined baking sheet.
- Bake for 25–30 minutes, until lightly browned. Allow to cool completely.
- Melt the white chocolate according to package directions.
- Dip the bottoms of the cooled macaroons into the melted chocolate, then place on parchment paper to set.
- Drizzle remaining chocolate over the tops and sprinkle with extra lemon zest if desired.
- Store in an airtight container at room temperature.
Notes
- Use freshly squeezed lemon juice and zest for the best flavor — bottled juice won’t have the same brightness.
- Allow macaroons to cool fully before dipping in chocolate to prevent melting.
- For a tropical twist, mix in a little finely chopped candied pineapple.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American