Monday, April 25, 2011

Paula's Lemon Coconut Macaroons

Hey Y'All! Just to whet our appetites for the Paula Deen Celebrity Cook-Along I whipped up a batch of her Lemon Coconut Macaroons for Easter, and let me just say Oh Momma!
Hope you love it if you try it!
Lemon Coconut Macaroons
1 large egg white
1/8 teaspoon salt
3/4 cup sweetened condensed milk
1 tablespoon lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 (14-ounce) bag shredded sweetened coconut, finely chopped

Directions

Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts. Using a rubber spatula, fold in the coconut until well combined. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes. Transfer the pans to wire racks and let cool completely.
Notes:
  1. Using my 1 1/4" cookie scoop, I ended up with 25 cookies. Paula says you should get 12 cookies...
  2.  Should these be flattened out a little? I'm not sure, there isn't a picture with the recipe.
  3. I did not chop the coconut, I think a quick whirl in the food processor would be a very good thing.
  4. I just used the peel of one whole lemon, I grated it right into the bowl and did not measure.
  5. This was the first time I've ever used sweetened condensed milk, where has THAT been all  my life?!?!
  6. I would make these again!
Cook-Along details HERE.
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