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Lemon Coconut Macaroons



  • 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 finely chopped bag shredded sweetened coconut


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.