Lemon & White Chocolate Coconut Macaroon Recipe

Friday Bakes Lemon & White Chocolate Coconut Macaroon recipe

Makes approximately 14–16 macaroons.

Ingredients

• 200g desiccated coconut

• 2 large eggs, whites only

• 55g caster sugar

• 30g icing sugar

• 1 tsp vanilla extract

• Finely grated zest of 1 large lemon

• 100g white chocolate

Method

1. Preheat the oven to 170°C fan and line a baking tray with baking paper.

2. Separate the eggs and add the whites to a large mixing bowl.

3. Whisk the egg whites for 1–2 minutes until they are light and frothy. You don't need to whisk them until stiff.

4. Add the caster sugar and icing sugar a little at a time, whisking as you go, until the mixture is pale and slightly glossy.

5. Add the vanilla and lemon zest and give everything a quick mix.

6. Add the desiccated coconut and gently fold it through until all the coconut is coated and you have a thick, sticky mixture.

7. Leave the mixture to sit for 10 minutes.

8. Take roughly 30–35g of mixture and press it firmly together in your hands before rolling it into a ball, then gently flatten the bottom to create a rounded, dome shape.

9. Place them onto the lined baking tray, leaving a little room between each one.

10. Bake for 12–15 minutes, until the macaroons are golden and the tops are lightly toasted.

11. Leave them on the tray for 5 minutes, then carefully move them onto a wire rack to cool completely.

12. Once the macaroons have cooled, melt the white chocolate in a microwave-safe bowl in 15–20 second bursts, stirring between each one until smooth.

13. Dip the bottom of each macaroon into the melted chocolate and place them chocolate-side down onto baking paper.

14. Drizzle the remaining chocolate over the tops.

15. Leave them to set at room temperature, or pop them into the fridge for a few minutes to speed things up.

16. Enjoy!

Recipe Notes

These are really simple to make and the lemon and coconut work so well together. The white chocolate adds a lovely sweet finish without overpowering the lemon.

Don't worry if the mixture feels quite sticky when you're shaping the macaroons, that's exactly what you want. Press the mixture firmly together first, then shape it into your coconut peaks so they hold their shape while baking.

They're also a great one for kids to get involved with, especially when it comes to shaping the little peaks and adding the chocolate at the end.

I’d love to see your bake! If you make this Lemon & White Chocolate Coconut Macaroon Recipe, feel free to share a photo with me on Instagram @Friday__Bakes. 🍰✨