Sweet coconut macaroons get a tart upgrade with fresh lemon.
  • Makes: 40 cookies
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  1. Heat oven to 325 degrees.
  2. In a large bowl, combine coconut, sugar, sifted flour, egg whites, lemon zest and juice, lemon extract and chopped almonds. Stir well until blended.
  3. Drop by rounded 2 tablespoons and shape into approximately 1 ½-inch-tall pyramids, 2 inches apart on parchment-lined cookie sheets.
  4. Bake for 12 to 15 minutes until tops and bottom edges of cookies are light golden brown. Immediately remove from cookie sheet and place on wire rack to cool completely.
  5. Combine melted white chocolate with a few drops of yellow food coloring. Drip the bottom and ¼-inch of the sides of macaroons in chocolate, allowing excess to drip off. Place on waxed paper to set. Store in an airtight container. 


  1. Could you please be more specific about the amount of lemon juice used in the white chocolate lemon macaroons recipe? Using juice from two “small” lemons is a bit vague. THANKS!

  2. Hi Cynthia! Two small lemons should be about 3 tablespoons of lemon juice. Let us know what you think of the recipe if you make it!


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