Estimated reading time: 5 minutes

Treat yourself to fluffy and decadent lemon coconut macaroons dipped in lucsious chocolate.

These budget-friendly delights will bring a smile to your face and anyone who eats one.

Coconut Macaroons With A Hint Of Lemon

Not only are these lemon coconut macaroons budget-friendly, but they are also super easy to make.

Those who enjoy these little treats will be amazed by the simplicity of making them yet revel in the fluffy coconut center and decadent outer chocolate flavors.

Don’t panic if you’re not a lemon either because you can eliminate the citrus and add some pure vanilla extract for more of a traditional coconut macaroon.

Sharing cookies is a great way to thank neighbors, friends, and family without breaking the bank.

I often bake cookies to bring to our neighbor’s house to say thanks for being a good neighbor and friend.

There doesn’t have to be a special occasion to make someone smile.

While reviewing recipes for lemon coconut macaroons on Google and Pinterest, I noticed many bakers said their mixture was too runny.

I wanted to see other people’s problems with their recipes so I could perfect my own.

When reading over some professional chefs’ recipes, I found that they don’t detail how thick the lemon-coconut macaroon mixture needs to be, so it’s hit or miss.

After two attempts at perfecting my lemon coconut macaroon recipe, I nailed it and can truly confirm they are great coconut macaroons.

You want your lemon coconut macaroons to be crunchy on the bottom, fluffy in the middle, and golden brown on the top.

Chocolate Drizzled Lemon Coconut Macaroons

Once the macaroons were cooled, I dipped the bottoms in decadent chocolate and put them back on the tray lined with parchment paper.

If you want, you can also drizzle chocolate on top like I did to make them shine.

You can even go a step further and add sprinkles if they are for a party or if you want to jazz the color up for Canada Day or St. Patrick’s Day.

There are always lots of options with this simple macaroon recipe.

These lemon coconut macaroons keep for a while as long as you keep them in an airtight container in the fridge or the freezer for up to 3 months.

How To Make Lemon Coconut Macaroons

• Prep time: 10 mins
• Cook Time: 15 mins
• Oven Temp: 185oC/365F
• Yield: 20

Lemon Coconut Macaroons

• Recipe Type: Dessert
• Author: Nicola Don
• Prep time: 10 mins
• Cook time: 15 mins
• Total time: 25 mins
• Serves: 20

These lemon coconut macaroons have a hint of citrus and lots of coconut flavor and are topped with a drizzle of dark chocolate.

Ingredients

• 3/4 cup sweetened condensed milk
• 4 cups shredded coconut
• 2 egg whites
• Pinch of salt
• Zest of 1 lemon
• Juice from 1/2 lemon
• (Substitute 1 teaspoon of vanilla extract for lemon)
• 1 cup dark chocolate

Instructions

1. Combine 3/4 cup of condensed sweetened milk and 2 cups of coconut first.
2. Whisk the egg whites with a pinch of salt in a clean bowl until they form stiff peaks.
3. Now, combine the egg whites and coconut mixture. Then, slowly mix the other two cups, a tablespoon at a time. It needs to be thick but sticky. Keep adding the rest of the coconut until you see this consistency.
4. On a tray covered with parchment paper, scoop out using ice cream/cookie scoop.
5. Place in oven. Wait until the bottom and edges are browned, with tops just tinged with a hint of color. Around 15 minutes
6. Take the macaroons out of the oven and let them cool completely.
7. Melt chocolate in the microwave in 15-second increments or over a double boiler.
8. Dip the bottoms of the macaroons into the chocolate, place them back on the tray, and then drizzle on top. Place in fridge to harden.

No need to worry the next time you are asked to prepare something sweet to bring to a party or a bake sale with these simple lemon coconut macaroons.

Enjoy

Nicky xx

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Yield: 20

Lemon Coconut Macaroons

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These lemon coconut macaroons have a hint of citrus and lots of coconut flavor and are topped with a drizzle of dark chocolate.

Print

Ingredients

• 3/4 cup sweetened condensed milk
• 4 cups shredded coconut
• 2 egg whites
• Pinch of salt
• Zest of 1 lemon
• Juice from 1/2 lemon
• (Substitute 1 teaspoon of vanilla extract for lemon)
• 1 cup dark chocolate

Instructions

1. Combine 3/4 cup of condensed sweetened milk and 2 cups of coconut first.
2. Whisk the egg whites with a pinch of salt in a clean bowl until they form stiff peaks.
3. Now, combine the egg whites and coconut mixture. Then, slowly mix the other two cups, a tablespoon at a time. It needs to be thick but sticky. Keep adding the rest of the coconut until you see this consistency.
4. On a tray covered with parchment paper, scoop out using ice cream/cookie scoop.
5. Place in oven. Wait until the bottom and edges are browned, with tops just tinged with a hint of color. Around 15 minutes
6. Take the macaroons out of the oven and let them cool completely.
7. Melt chocolate in the microwave in 15-second increments or over a double boiler.
8. Dip the bottoms of the macaroons into the chocolate, place them back on the tray, and then drizzle on top. Place in fridge to harden.

Did you make this recipe?

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