Coconut Macaroons



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Egg Whites Powdered Sugar  Shredded Coconut  Ground Almonds Zest of a Lemon Dark or milk Chocolate

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Step 1

Beat egg whites until frothy. Gradually add the powdered sugar and keep beating until stiff peaks form.

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Step 2

In another bowl mix the shredded coconut and ground almonds together, then fold in the egg white mix and fold in the lemon zest.

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Step 3

Using a small or medium cookie scoop, spoon the mixture into mounds onto the baking sheet about 1 inch apart.

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Step 4

Bake at 400F for 20 minutes or until golden brown. Let cool completely. Drizzle tops with melted chocolate or dip the tops or bottoms into melted chocolate if desired.

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