Print Recipe

Lemon Coconut Macaroons


  • 1 cup Sweetened condensed milk
  • 1 tablespoon Vanilla bean paste
  • 14 ounces about 4 1/2 cups Sweetened shredded coconut
  • Zest of 2 lemons
  • Juice of 1 lemon
  • From 2 large eggs Egg whites
  • 1/4 teaspoon Kosher salt


  • Preheat the oven 325°F. Line 2 large baking sheets with parchment paper and set aside.
  • In a large bowl combine the sweetened condensed milk and vanilla bean paste. Mix with a silicone spatula until combined. Add the coconut, lemon zest, and lemon juice and stir with spatula until combined. Set aside while you beat the egg whites.
  • In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium/high speed until stiff peaks form, about 3-4 minutes. Be careful not to overbeat the egg whites. Fold the egg whites into the coconut/lemon mixture until no white streaks remain.
  • Using a small cookie scoop, scoop coconut/lemon balls onto prepared baking sheet, leaving about 1 1/2 inches of space between each coconut/lemon ball.
  • Place baking sheet in the oven. Bake, rotating halfway through for 25-30 minutes or until macaroons are light golden brown on top and the underside is tan.
  • Remove macaroons from the oven and allow them to cool for about 5 minutes or so, then transfer them to a cooling rack to cool completely.
  • Makes about 45 small macaroons