Lemon Coconut Macaroons from Paula Deen (Drizzle With Chocolate) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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1 large egg white 1/8 tsp salt 3/4 c sweetened condensed milk 1 tb lemon zest 1/2 tsp lemon extract 1/2 tsp vanilla extract 14 oz shredded, sweetened coconut, finely chopped 1/2 cup semisweet chocolate morsels 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 |
14 ounces shredded sweetened coconut, finely chopped |
1/2 cup semisweet chocolate morsel |
Directions:
1. Preheat oven to 300 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, whisk the egg white and salt for about 2 minutes until frothy.
4. Stir in the condensed milk, lemon zest, lemon and vanilla extracts.
5. Using a rubber spatula, fold in the coconut until well combined.
6. Using a small spring-loaded scoop and your hands, shape the mixture into 1-1/2 inch mounds.
7. Place the macaroons about 1 inch apart on the prepared baking sheets.
8. Bake until lightly brown, about 20 minutes.
9. Transfer the macaroons to wire racks and let cool.
10. Can broil briefly to toast browner.
11. Can drizzle melted chocolate over the tops.
12. Can top with a candied cherry.
13. Read more at: /members/subm/editr2?oc=linkback.
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