Lemony Coconut Macaroons

8 ingredients
4 steps

Ingredients

  • 4 large egg whites, room temperature
  • Dash cream of tartar
  • Dash salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon baking powder
  • 3 packages (7 ounces each) sweetened shredded coconut

Directions

  1. 1
    Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites.
  2. 2
    Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined
  3. 3
    . Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
  4. 4
    Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

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