From Paula's Best Dishes Episode: Springin' In
5 stars based on 4 Reviews
Servings: 12 macaroons
Prep Time: 12 min
Cook Time: 20 min
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
Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
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.
Recipe Courtesy of Paula Deen