Coconut Macaroons Recipe

These Coconut Macaroons are chewy and moist on the inside and crispy on the outside! Made with lemon zest and without sweetened condensed milk, these sweet and easy coconut cookies are going to be everyone's favorite treat this holiday season.

📝 Ingredients

• 3 egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 Tbsp lemon zest
• 2 1/2 cups shredded coconut (unsweetened)
• 1/2 cup all-purpose flour
• 1/2 cup bittersweet chocolate chips

👨‍🍳 Instructions

1. 1In a double boiler, whisk egg whites, sugar and salt together. Heat, stirring constantly until the sugar is dissolved and the mixture is thoroughly heated, then remove from heat.
2. 2Stir in vanilla extract and lemon zest.
3. 3Add shredded coconut and flour, stir until combined.
4. 4Cover the bowl with plastic wrap and refrigerate for 45 minutes.
5. 5Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper.
6. 6Using two spoons, drop heaping tablespoons of the mixture on the prepared baking sheets, spacing about 1 inch apart.
7. 7Bake for about 20 minutes until the tops and edges are golden.
8. 8Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
9. 9When the macaroons are cooled completely, melt the chocolate in a double boiler over simmering water (or in the microwave).
10. 10Dip the bottoms of the macaroons in the melted chocolate. Let any excess drip back into the bowl and put the macaroon back on the baking sheet lined with a silicone baking mat or parchment paper. Drizzle tops with chocolate if desired. Let stand until set.
11. 11Then store in an airtight container at room temperature.