Lemon Coconut Macaroons

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Lemon Coconut Macaroons Lemon Coconut Macaroons Recipe Courtesy of

Servings: 12 macaroons
Prep Time: 12 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

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.

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Reader Comments:


Hello, I would love to try this recipe and was wondering if I could use fresh lemon zest and lemon juice instead of the extract?

By Brooke on September 05, 2012


Hi Paula i have been watching the food network for a while now i really like watching your show the best....i have even started cooking im not to bad....i just wanted to tell you that i love your show it makes me laugh and just all around have a better day....oh love the food to....someday i could only hope to meet you and get an autograph. Thanks again Allen Black

By allen black on April 02, 2012


I doubled the recipe and then quartered the mixture into 4 bowls. A couple drops of red, blue, yellow' and green food coloring in each made a perfect Easter dessert for our family gathering. (Wish I could post a picture!)

By Stephanie on April 24, 2011


Lemon & coconut is two of my Daddy's favorites and he absolutely loved this cookie. Thanks. This a new favorite for the family.

By Valeie on April 20, 2011

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