May 6, 2011

Lemon Coconut Macaroons


















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!


2 comments:

  1. looks fantastic, I had to find the recipe after seeing you with Linda Cavanaugh today. Can't wait to make them, thanks for sharing.

    ReplyDelete
  2. Oh yum, right up my alley! My kinda' gal, Linda, I too watch Paula/Barefoot Contessa on the treadmill :) Happy Mother's Day, Toots!

    ReplyDelete

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