Lemon Coconut Macaroons

The popular Coconut Macaroon just got a whole lot better – with lemon!  Fresh lemon juice and zest gives this classic dessert a brand new taste and vibe; a perfect afternoon pick-me-up! This easy to make recipe comes together in less than 30 minutes so make them often!

My mom used to make coconut macaroons all the time, but never with lemon – not like these Lemon Coconut Macaroons!  She often would top them with a maraschino cherry, which I would always pick off and discard.  I thought it was weird to place a sweet maraschino cherry on top of an already sweet dessert.  Sometimes, she would use candied cherries. I used to hate those cherries when I was a kid!

It turns out, my mom was on to something, because macaroons made with coconut were traditionally garnished with a bright, red cherry! If you are a traditionalist, you can still use the cherry on this lemon version. Cherries and lemons pair quite well, after all!

CANDIED OR GLACE CHERRIES

I have found though, that topping a macaroon with a cherry is more in line with tradition than not.  According to the internet, macaroons made from coconut instead of almonds are most commonly found in the United Kingdom, Australia, Canada, the United States, and a few other countries.

Coconut macaroons may include almond slivers, (I’ve made them this way and they were delicious!) or occasionally pecans, cashews, or other nuts. In Australia, a dollop of raspberry jam or glace cherries are often concealed in the center of the macaroon.  Coconut macaroons are often topped with a glace cherry, and/or dipped in chocolate.  So, you see, Dear Reader, my mom’s recipe was among the norm.  I’m going to rebel though and leave the cherry in the jar at the store.

Back in 2015, during my early days of blogging about food, I posted a recipe for Coconut Pecan Mounds. They were delicious! As mentioned in the previous paragraph, they were more the norm and contained pecans and milk chocolate.  In fact, I liked that original recipe so much, I used the same recipe for this version with a few minor changes.  (Before I knew much about the technical aspects of running a blog, I made some changes and lost that recipe from this site. I will try to get it back up some day!)

THE LEMON BALANCES THE SWEETNESS

The addition of the lemon zest and lemon juice helps to cut back on the sweetness.  First of all, we all know how sweet canned condensed milk can be.  Add to that the sweetened shredded coconut, and the sweet factor is in high gear.  The lemon brings the sweetness down a notch and adds a wonderful summer-like, refreshing flavour.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Coconut – Baking coconut comes in sweetened and unsweetened and in different sizes.  Unless otherwise stated, use unsweetened coconut when baking otherwise the result might be too sweet.  Be sure to check the size too – is it supposed to be shredded, grated, etc?  The size of the coconut will affect the outcome of your recipe.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature.
• Canned Sweetened Condensed Milk – This recipe has not been tested with low fat condensed milk.  Depending on where you live, the size of the can my differ.  Be sure to have the full 14 ounces!
• Salt
• Lemon Juice – Freshly squeezed lemon juice should always be used in recipes unless the recipe specifically states bottled lemon juice.  Bottled has a metallic taste, but the PH level is perfect for canning, so there is a time and place for it!
• Lemon Zest – Wash the lemon in hot water and dry it thoroughly before attempting to zest it.

HOW TO MAKE LEMON COCONUT MACAROONS

Begin by preheating the oven to 325 degrees F. Line a baking sheet with a silicone liner (or parchment paper) and set aside. Add all ingredients to a large bowl and stir well to combine.

Using a large cookie-scoop, lightly pack the mixture into the scoop and place mounds onto the lined baking sheet. Don’t worry about leaving a large space in between because these will not spread. Bake for 20 – 25 minutes.

Allow macaroons to cool for 2 minutes before transferring to a wire cooling rack. To serve, sprinkle with a little fresh lemon zest.

THE TYPE OF COCONUT IS IMPORTANT

When it comes to coconut to bake with, there are two kinds – sweetened and unsweetened. Those two types can be found in different levels of fineness and coarseness. It’s important to use unsweetened coconut for this recipe. Otherwise, with the addition of the sweetened condensed milk, these Lemon Coconut Macaroons may be too sweet to eat!

You’ll want to use an unsweetened coconut. The size of the shredded coconut won’t make a difference to the taste, but coconut macaroons are usually made with the longer shreds of unsweetened coconut.

Depending on the brand, some coconut is shredded, grated, or desiccated. Shredded usually refers to larger pieces, while grated tends to be smaller. Desiccated has nothing to do with the size of the pieces, but means the coconut is dried or that the moisture has been removed. In most cases, you will find a fine or medium grade. Shredded is my personal coconut of choice in most cases and it is what I used here.

SWEETENED CONDENSED MILK

I have a lot of recipes here at Lord Byron’s Kitchen with sweetened condensed milk as one of the ingredients. (Click here to see them!) Growing up in Newfoundland, it was always something I’ve been aware of. But, that’s not the case for everyone. I get many questions from readers about it. For someone not familiar with the gooey, sticky canned milk, it might be easily confused with canned Carnation condensed milk, for instance. Let me explain what it is here.

So, first of all, it’s condensed. The milk is condensed by removing water. This can by accomplished by applying heat. The water will evaporate causing the milk to condense, which thickens the milk. Sugar is added to sweeten the condensed milk. The main purpose of adding sugar is to prolong the shelf life of condensed milk, which can sit on room temperature shelves for years. Sugar prevents microorganisms from growing in the milk and helps to thicken it even further—it’s added after the milk has been boiled, reduced, and pasteurized.

If you find an unsweetened condensed milk, it’s most likely that it’s simply evaporated milk or condensed milk, which is thick, but not gooey and sticky. Evaporated milk is often used as a cream added to tea or coffee. If you are unfamiliar with it, please read the can carefully. Also, shake it – can you feel the liquid splashing about inside the can? If so, it’s not sweetened condensed milk; it’s evaporated or condensed milk only!

STORING, PACKAGING, AND FREEZING

If you plan to freeze these macaroons, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these macaroons for up to three months. To thaw, lay them out onto a wire cooling rack in a single layer. Once thawed, get a hot coffee and enjoy!