Only 4 ingredients! These Simple Lemon Macaroons have a light lemon flavor and are so pretty they make a great addition to any dessert table.
Spring is here! During the Spring and Summer too, I enjoy baking lemony treats. Probably because it reminds me of the sunshine that fortunately we have seen a lot of up here in Northeast lately. These Simple Lemon Macaroons are perfect for Easter because they look just like a bunny’s tail. I almost called them Simple Lemon Cottontails!
With just 4 ingredients; coconut, condensed milk, fresh lemon juice and pure vanilla extract, they are so easy to make. Grab a bowl, stir all the ingredients together, roll into balls and bake them for about 10 minutes. The coconut will start to lightly toast on the outside but the inside will stay chewy, sweet and delicious! And if you like lemon, then you are going to love them! Since Mother’s Day is just around the corner, whip up a batch for mom too!
Simple Lemon Macaroons-Ingredients
- 6 cups sweetened shredded coconut
- 1 can condensed milk (14oz)
- 3 tbsp fresh squeezed lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, stir together coconut, condensed milk, fresh lemon juice and pure vanilla extract.
- Grab a small amount of coconut mixture and squeeze between hands, roll into a 1-inch ball.
- Place on a parchment lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until the edges of the coconut is starting to lightly brown.
- Remove from oven and let cool in the pan for about 5 minutes.
- Use your hands and transfer coconut balls to parchment paper and let cool completely.
- Serve and enjoy!
- Store in an airtight contain for up to 5 days.
- Note: these cookies freeze well. To freeze, place in an air tight container for up to 3 months. Place wax paper between layers.
For more lemon recipes try:
Simple Lemon Crisscross Cookies
Light Lemon Cake with Cream Cheese Frosting
Simple Glazed Coconut-Lemon Bread
Boozy Blueberry Lemonade Slushie
Easy Adult Pink Lemonade Twister
5 Ingredient Chocolate Chip Coconut Balls
Love coconut? Try these delicious recipes too!
Banana Cupcakes with Coconut Cream Cheese Frosting
Toasted Coconut Peanut Butter Balls
Simple Glazed Coconut-Lemon Bread
Coconut Oatmeal Chocolate Chip Cookies
Simple Lemon Macaroons
Equipment
- 2 Baking Sheets
- Parchment paper
- Mixing Bowl
Ingredients
- 6 cups sweetened shredded coconut
- 1 can condensed milk 14 oz
- 3 tbsp fresh squeezed lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, stir together coconut, condensed milk, fresh lemon juice and pure vanilla extract.
- Grab a small amount of coconut mixture and squeeze between hands, roll into a 1-inch ball.
- Place on a parchment lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until the edges of the coconut is starting to lightly brown.
- Remove from oven and let cool in the pan for about 5 minutes.
- Use your hands and transfer coconut balls to parchment paper and let cool completely.
- Serve and enjoy!
- Store in an airtight contain for up to 5 days.
- Note: these cookies freeze well. To freeze, place in an air tight container for up to 3 months. Place wax paper between layers.
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