Lemon Coconut Macaroons

By Ashley Schoenith

Prep Time:

20m

Bake/Cook Time:

15m

Yield:

24 servings

Lemon and coconut create a unique flavor and texture in these Lemon Coconut Macaroons. These sweet little treats are the perfect portion size to enjoy just a few at a time, or to serve at an event. These little goodies look so yummy as they are baked to a golden brown in the oven.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 1/2 cups of sweetened coconut flakes
Juice from one whole lemon
3 tablespoon water
2 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
Dash of fresh lemon zest
2 egg whites

Directions

Line two large baking sheets with parchment paper and preheat oven to 350°F.
Combine juice from one lemon with coconut and set aside.
In a small saucepan, combine water, sugar, and corn syrup and bring the mixture to a boil. Combine the boiling mixture with the lemon and coconut in a large mixing bowl.
Add in the vanilla and fresh lemon zest and stir. Once mixed, add in egg whites and stir until combined. The mixture should have a thick consistency.
Using a small spoon, place small mounds of the mixture onto the baking sheets about 1 inch apart.
Bake for about 15 minutes. The tops and bottoms should be lightly browned.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ashley Schoenith @heirloomedblog.

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