Tuesday, March 24, 2009

Lemon Macaroons

My friend Denise sent in this recipe. Sounds like a perfect one for Easter!

*** It came from the latest issue of Paula Deen's magazine.

3/4 can of sweetened condensed milk + 2 Tablespoons
1 14 ounce package of flaked coconut
1/8 teaspoon salt
1 large egg white
1 teaspoon lemon extract
1 tablespoon lemon zest

Preheat oven to 300. Line cookie sheet with parchment, slipat sheet, or spray with no stick spray.

Whisk egg white & salt until frothy. Mix in condensed milk, extract & lemon zest.
With spatula, fold in coconut.

I used a small scoop, but it made tiny cookies, you may want to use a medium scoop. Scoop and press coconut mixture into scoop and release onto cookie sheet. Cookies will not spread, so they can be placed fairly close together on the cookie sheet. Bake for 20 min or until slightly golden brown. Let cool 1-2 min on cookie sheet before removing to cookie rack. Let cookies cool and then make confectionery drizzle frosting.

½ cup confectionery sugar
2 tablespoons lemon juice

Blend until smooth. If too thick - add in more lemon juice, if too thin, add more sugar. Should be slightly thick so it stays on the cookie and does not melt into it. Drizzle over cooled cookies.

Store in airtight container.

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