Lemon Macaroons. Fresh lemon zest, fresh lemon juice and a lemon glaze make this coconut macaroon extra lemony in flavor. These domed cookies are in the oven in minutes with a just a few pantry ingredients. Delicious right out of the oven, we like to wait until they cool down and top them with lemon and vanilla bean glazes.
Why You Should Make These Macaroons:
- only 7 ingredients. Cookies in the oven in minutes.
- the great taste of coconut paired with fresh lemon zest and juice is perfect.
- not one but two glazes add extra lemon and vanilla flavor.
- they store very well.
- they can be baked in different sizes to suit your needs.
How to Make These Lemon Macaroons:
Chewy, lemon flavored coconut macaroons are super easy, and delicious. With just 7 ingredients, these cookies come together quickly.
I start by processing unsweetened coconut flakes in the food processor. This makes the cookie a little less chewy. Sweetened condensed milk, vanilla bean paste, fresh lemon juice, fresh lemon zest and the processed coconut are added to a large mixing bowl and stirred to combine.
Egg whites and a pinch of fine sea salt are beaten in a stand mixer or with a hand mixer to stiff peaks. The egg whites are folded into the coconut mixture.
Using a small cookie scoop I create perfect domed shape cookies. The process can be done with your hands. Simply roll the batter into small balls, and press them down slightly when placed on the prepared cookie sheets.
The cookies are baked in a hot oven for about 30 minutes or until the bottom edges are lightly browned and the exterior of the cookies have golden spots where the coconut has toasted. The cookies don’t spread, but I like to give them plenty of space on the cookie sheet for the hot air in the oven to move around them and brown them evenly.
The cookies need to cool completely before being glazed, which is optional. Today I drizzled lemon glaze first and piped vanilla glaze over the lemon. Both glazes are a simple mixture of powdered sugar, milk and flavoring.
Super easy cookies. In the oven in minutes.
Other Cookie Recipes You Might Enjoy:
Some of our most popular cookie recipes include toasted oatmeal lace cookies, pecan streusel cookies, milk chocolate chip cookies, and dark chocolate chunk cookies.
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Lemon Macaroons
Ingredients
Lemon Macaroons:
- 400 grams unsweetened shredded coconut (14 ounces), processed
- 225 grams sweetened condensed milk (8 ounces)
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 30 grams fresh lemon zest (2 tablespoons)
- 30 grams fresh lemon juice (2 tablespoons)
- 60 grams egg white (2 large)
- 1 gram fine sea salt (1/4 teaspoon)
Lemon Glaze:
- 45 grams powdered sugar (1/4 cup + 2 tablespoons)
- 12 grams milk (3/4 tablespoon)
- 5 grams fresh lemon juice (1 teaspoon)
- 5 grams fresh lemon zest (1 teaspoon)
- 1 drop yellow food coloring gel
Vanilla Glaze:
- 45 grams powdered sugar (1/4 cup + 2 tablespoons)
- 12 grams milk (3/4 tablespoon)
- 5 grams clear vanilla extract (1 teaspoon)
Instructions
Lemon Macaroons:
- Preheat oven to 325 degrees F.
- Line two cookie sheets with parchment paper.
- Add processed unsweetened coconut, sweetened condensed milk, vanilla bean paste, fresh lemon zest, and fresh lemon juice to large bowl. Stir to combine. Set aside.
- Add egg whites and fine sea salt to stand mixer. Beat on medium high to stiff peaks.
- Fold the egg whites into coconut mixture with a large spatula.
- Shape small amounts of cookie batter into small round mounds using a small cookie scoop, measuring spoon or tablespoon.
- Bake 25 to 30 minutes or until the bottom edges of the cookies are golden and the tops are light golden in spots.
- Remove cookies from oven and cool completely before glazing.
Lemon Glaze:
- Add powdered sugar, milk, fresh lemon zest and fresh lemon zest, and yellow food gel to small bowl. Stir to combine. Drizzle or pipe onto cooled lemon macaroons.
Vanilla Glaze:
- Add powdered sugar, milk, and clear vanilla extract to small bowl. Stir to combine. Drizzle or pipe onto cooled lemon macaroons.
