This is a variation of a recipe I saw on a cooking show. It might have been Paula Deen, which shocks me because I can never cook anything she makes. She uses too much butter and sugar for me. Why yes, I did just actually say “too much sugar.”
These are Lemon Coconut Macaroons and they are SO delicious.
1 large egg white
1/8 teaspoon salt
3/4 c sweetened condensed milk
2+ Tablespoons lemon zest (I used a whole lemon, it was a big one)
1/2 T lemon extract (I didn’t have any, so I used all the juice from the lemon I zested and it tasted just fine)
1/2t vanilla extract
1 – 14 oz bag of shredded sweetened coconut – roughly chopped.
Preheat oven to 300 degrees F.
In a bowl,whisk the egg white and salt until frothy. This took about 2- minutes using a hand whisker, faster if you use an electric mixer (which you do not need for this recipe)
Stir in condensed milk, zest and extracts (and juice if you use the lemon juice).
Using a rubber spatula or wooden spoon, fold in the coconut until combined.
You can use a small ice cream scoop or just use your hands to make 1 1/2 inch macaroons. You will need to use your hands to form them together, so be prepared to get your hands dirty.
Place them about an inch apart on a cookie sheet covered with parchment paper.
Bake until lightly browned. Check on them after 20 minutes, but mine needed almost 30. They will turn brown very quickly after they start browning so be sure to watch them.
Transfer to a wire rack and cool.
Notes: If you like your macaroons a little more refined and not so crazy, you can chop the coconut more finely. There are a lot of variations you can make with this recipe, just experiment with flavorings. They can be dipped in chocolate or rolled in nuts, all sorts of things. Be creative. If they turn out less than desired, you can always bring them to work and call them “test recipes.”