If I remember correctly, my dears, I owe you another lemony confection recipe. I stepped out of the kitchen and away from this blog to visit my son and bask in the beauty of Virginia for a bit.
Since I'm still channeling the South, I thought I'd try this Paula Dean recipe for Lemon Coconut Macaroons. I rarely use any of her recipes, because they're usually a little too buttery/fatty/sugary/calorie-laden for me, but she was baking these little goodies on TV while I was sweating it out on the treadmill, and I just thought what the heck? and there you have it.
Just one, or you'll be back on that treadmill before you can say Y'all.
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 (I used lemon juice instead)
- 1/2 teaspoon vanilla extract
- 1 (14 oz.) bag shredded sweetened coconut, finely chopped
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, and 20 minutes. Transfer the pans to wire racks and let cool completely.
(These Japanese food take-out containers work great for transporting baked goodies. You can use them over and over...) Enjoy!