Lemon Coconut Macaroons (Paula Deen) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 12 |
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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 |
1 (14-ounce) bag shredded sweetened coconut, finely chopped |
Directions:
1. Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes. Transfer the pans to wire racks and let cool completely.
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