Lemon Coconut Macaroons

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3 cups sweetened, shredded coconut

4 large egg whites

1/2 cup sugar

1 teaspoon vanilla or almond extract (see Additional Notes)

1/4 teaspoon salt

20 drops of lemon essential oil.

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Equipment

Baking sheet

Silpat or parchment paper (I used a silicone baking matt on my cookie sheet)

Mixing bowl

Whisk

Mixing spoon

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Instructions

~Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.

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~Toast the coconut (optional but I did it and it was awesome). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.

 

~Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy. Add 20 drops Lemon essential oil and mix.

 

~Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

 

Shape the macaroons. Line the baking sheet with a silpat or or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.

 

~Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.

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~Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.