Lemony Almond Macaroons
These Lemony Almond Macaroons are a delightful blend of sweet coconut, tangy lemon, and crunchy almonds—crispy outside, chewy inside, and irresistibly easy to make!
Equipment
- Baking Sheet
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1.5 cups shredded coconut flakes unsweetened
- 1.5 cups blanched skinless almond slivers
- 0.75 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 0.5 teaspoon vanilla extract
- 2 large egg whites
- a pinch salt
Instructions
- Preheat your oven to 325°F (163°C). This ensures that your macaroons will bake evenly.
- Line a baking sheet with parchment paper to prevent the macaroons from sticking. This will also make cleanup a breeze.
- In a large mixing bowl, combine the shredded coconut flakes, blanched almond slivers, granulated sugar, lemon zest, and a pinch of salt. Stir well to ensure all dry ingredients are evenly distributed.
- In a separate bowl, use an electric mixer to beat the egg whites until they form stiff peaks. This step is crucial for achieving the right texture in your macaroons.
- Add the fresh lemon juice, almond extract, and vanilla extract to the dry mixture. Gently fold in the whipped egg whites until everything is well combined, being careful not to deflate the egg whites.
- Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
- Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be gentle when folding in the egg whites to maintain the light and airy texture of the macaroons.
- Use unsweetened coconut flakes to keep the sweetness balanced and natural.
- Store macaroons in an airtight container at room temperature for up to one week to maintain freshness.
- Freeze macaroons layered with parchment paper in an airtight container for up to three months.