Lemon Coconut Macaroons

If you’re crazy for coconut, these fresh Lemon Coconut Macaroons are a must try!

These little mounds of coconut goodness sprinkled with fresh lemon zest, give traditional macaroons a whole new life.

And did I say easy? Yes, they are extremely easy to prepare with only a few ingredients needed. My kind of recipe for sure!

They are light and tasty.

And if you love coconut, your taste buds will do somersaults with delight.

So grab some coconut, a bit of sugar and flour, a few egg whites and lemons and get on your way to a delightful adventure!

And if you make them in a mini muffin tin, as I did, they bake up a perfect, round puffy clouds!

And let me add, these little mounds of sweetness are actually not too sweet. With the addition of lemon they are bursting with fresh citrus, a wonderful addition to coconut! They have a light texture with a bit of a crunch from the baking – yum!

Lemon Coconut Macaroons

Servings: 12
Time: 1hr prep+baking
Difficulty: easy
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By Sheila | Sweet Baked Life

Ingredients
4 egg whites
1/2 cup granulated sugar
1 tablespoon flour
2 tablespoons freshly squeezed lemon juice
zest from 1 lemon
7 oz. unsweetened coconut
7 oz. sweetened coconut

Instructions
Heat your oven to 325 degrees. Spray 2 mini muffin tins with non-stick cooking spray and set aside.

To a large bowl of an electric stand mixer with the paddle attachment, add the egg whites, sugar, flour, lemon juice and lemon zest. Beat on medium until the mixture is frothy.

Remove bowl from mixer and add the coconut; with a spatula, fold gently until incorporated.

Using a 1-inch cookie scoop to make the balls, scoop out and place into the prepared muffin tins.

Bake for 35-40 minutes, or until the top of the cookies are lightly browned.

Cool slightly in the tin, then finish cooling on a wire rack.

Makes 2 dozen cookies.