It’s December, so that must mean it is cookie time! How about some macaroons? The ones with 2 o’s 🙂
The recipe for these comesfrom The Sweet Melissa Baking Book. I was a member of the Sweet MelissaSundays baking club, however the ladies made this recipe before I joined. I made these on a whim one day while looking for a way to use up a partial bag of coconut, and I haven’t regretted it. With a short ingredient list, the recipe couldn’t be easier, and as long as you like coconut and lemon, I am confident you will enjoy these. I am thinking you could even pass them off as “snowballs” on a Christmas cookie plate. Enjoy!
Lemon Coconut Macaroons
From The Sweet Melissa Baking Book
1 (14oz) bag sweetened coconut
zest and juice of 1 lemon
1 cup sugar
2 egg whites
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper (these will tend to stick if you skip this step).
In a large bowl, combine the coconut, lemon juice, and lemon zest and rub together with your hands. Stir in the sugar and mix to combine. Add the egg whites. Use your hands to mix until everything is coated and the egg whites are distributed evenly.
Form the mixture into approximately 1-ounce balls with your hands or a cookie scoop. Place on the prepared cookie sheet and bake for 25-30 minutes or until the cookies are golden brown. Remove to a wire rack to cool completely.
The cookie base will keep up to 1 week if you want to make the ‘dough’ ahead of time. The finished cookies will keep well in a container at room temperature for 3 days. For longer storage, place them in the refrigerator.