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
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.
Using my 1 1/4" cookie scoop, I ended up with 25 cookies. Paula says you should get 12 cookies...
Should these be flattened out a little? I'm not sure, there isn't a picture with the recipe.
I did not chop the coconut, I think a quick whirl in the food processor would be a very good thing.
I just used the peel of one whole lemon, I grated it right into the bowl and did not measure.
This was the first time I've ever used sweetened condensed milk, where has THAT been all my life?!?!
My boys are grown and on their own and while the day job puts food on the table, it doesn't feed the soul. So this Philly Girl started Pig In Mud. Please join me as I welcome each season and holiday through brief posts focusing on home cooking, baking and crafts. I hope you'll find this a happy place that provides inspiration:@) Lynn