LEMON MACAROONS

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Lemon Macaroons image

Categories     Citrus     Egg     Fruit     Dessert     Bake     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cookies

Number Of Ingredients 5

2 large egg whites
2 tablespoons sugar
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon pure vanilla extract
1 1/2 cups sweetened flaked coconut

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour.
  • Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet.
  • Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 10 minutes. Peel macaroons from foil to serve.

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