LEMONY COCONUT MACAROONS

Lemony Coconut Macaroons image

These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. -Karla Johnson, East Helena, Montana

Provided by Taste of Home

Time 30m

Yield about 3 dozen.

Number Of Ingredients 8

Ingredients

4 large egg whites, room temperature
Dash cream of tartar
Dash salt
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1-1/2 teaspoons grated lemon zest
1/2 teaspoon baking powder
3 packages (7 ounces each) sweetened shredded coconut

Steps:

Preheat oven to 325°. In a bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high speed until thickened, about 3 minutes. Stir in lemon zest, baking powder and coconut. Fold in egg whites., Drop mixture by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 119 calories, Fat 7g fat (6g saturated fat), Cholesterol 4mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.