Sunday, June 14, 2009

Lemon Coconut Macaroons

These came out soooo light and chewy with the richness of coconut and refreshing zest of lemon. I actually got the recipe for these from, but subbed 3/4 cup of the almond flour for shredded unsweetened coconut. I also accidentally added 1 cup of sugar rather than 3/4 cup, with 1/4 of the cup for rolling the cookies in. I personally don't think these cookies need to be rolled in suagr and next time I make them, I'll only use 3/4 cup of sugar. Also, it was mentioned in that the dough can be refrigerated to firm it up a bit before rolling it into little balls. This might be a good idea as I did end up with a lot of sugar/almond/coconut on my hands.


1 1/4 cup ground almonds
3/4 cup granulated sugar
1 large egg
zest of 1 lemon
3/4 cup shredded unsweetened coconut

Preheat oven to 350.

In a med bowl combine almond flour, lemon zest, and coconut. The lemon zest tends to stick together so use a spatula to break them up.

In a large bowl, combine egg and sugar. Add almond flour mix to bowl and stir well to ensure it is evenly blended. If you've got time, cover the bowl with plastic wrap and refrigerate so the dough will be easier to roll.

Pinch off walnut-sized pieces of dough and roll into a ball. Place on greased or parchment paper-lined pans, 2 inches apart. Bake for 8-10 minutes. These macaroons are not supposed to "brown" in the oven. They should stay a light pale color, so check on them after 8 mins.

Cool on pans, then veeeeery gently peel off.
Makes about 2 dozen.

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