Lighter Coconut Macaroons

READY IN: 35mins
Recipe by KateL

Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008.

Top Review by AZPARZYCH

Really good macaroons! I made them bigger than the recipe stated and got 15 cookies. They have the perfect amount of sweetness; I also drizzled a litle melted chocolate on some for DH and they were good too! Made for 123Hits.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.
  2. In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
  3. In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
  4. Fold whipped whites into coconut mixture.
  5. Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
  6. With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
  7. Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
  8. (Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.
  9. After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.

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