Easy Lemon Coconut Macaroons

I know that “spring” officially started last week … but tell that to the twelve plus inches of snow that’s still melting outside my window.  In an effort to make myself believe spring is here, I’ve tried to introduce springy things into my life.


Like: fresh strawberries; my favorite brightly colored scarves; and current favorite: Balea dm Fresh Grapefruit chapstick (aka Lippenpflege von Balea).  All of these things have one thing in common; they’re fresh and light and make me long for longer, warmer days … and drinks with little umbrella’s in them.


Something else that is a seasonal (cough*every season*cough) favorite is all things lemon.  Sweet and tart, lemons make me smile.  I’m a bit of citrus junkie, possibly because nothing says “summer is coming” like the pucker I get from eating a lemon.


I use a lot of lemon (and lime) when I cook. My mother and I take turns buying huge bags of limes at Costco and splitting them … I wonder if Costco carries lemons? For a lot of people lemon is something that is reserved for dessert as it can cleanse the palate and round out a meal with something light and fresh. This weekend people around the world will be celebrating Easter or continuing their Passover celebrations – and what could be better the help celebrate than a bit of #lemonlove? These macaroons are light, crispy, coconutty with just a hint of lemon; perfect to close out any celebration.


A note about this recipe – I used reduced fat coconut (the same I used for the coconut chicken recipe … are you sensing a theme here?) and I found that a scrumptious as the macaroons were this way, I venture they would be even better with regular coconut … (and more lemon zest) which is how I plan to make them this weekend for Easter brunch. Oh … the baking that will occur in my house friends, it will be epic.

Lemon Coconut Macaroons


  • 2 cups unsweetened coconut
  • 2 egg whites
  • ¼ cup sugar
  • Zest from one lemon



  1. Preheat oven to 325 and line cookie sheet with parchment paper
  2. Zest your lemon and add it to the coconut, using a rubber spatula toss until thoroughly mixed.
  3. Combine egg whites and sugar, whisking until sugar is mostly dissolved.
  4. Pour egg mixture over coconut mixture, folding until combined.
  5. Using a cookies scoop drop cookies onto parchment paper (you may need to reshape your macaroons to get them to stick together – this is normal).
  6. Bake 15-20 minutes until golden brown.
  7. Cool for then minutes; they will continue to firm as they cool. 


By Carin Thumm


  • […] 4 slightly beaten egg yolks (you can reserve the whites to make macaroons) […]

  • Hello there, just was aware of your blog via Google, and located that it’s really informative. I’m going to watch out for brussels. I’ll appreciate for those who proceed this in future. Lots of other folks shall be benefited from your writing. Cheers!

Leave a Reply