White Chocolate Dipped Lemon Macaroons
These are large, American-style coconut macaroons infused with fresh lemon zest. The cookies are baked until golden, then partially coated in a layer of tempered white chocolate for a sweet, decorative finish. The recipe makes a dozen substantial treats, perfect for a special occasion or as a gift. The total preparation and cooking time is around 70 minutes.
Ingredients
- 3 cups (about 8 ounces) unsweetened coconut flakes
- 1 packed tablespoon lemon zest, from about 1 large lemon
- 1 cup sugar
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 6 ounces tempered white chocolate for dipping
Method
- Position an oven rack in the centre of your oven and heat it to 350°F (180°C). Prepare a baking tray by lining it with a sheet of parchment paper.
- Combine the coconut flakes, lemon zest, sugar, and salt in a medium bowl with a whisk. In a separate large bowl, whisk the egg whites until they become frothy. Incorporate the coconut mixture and vanilla extract into the egg whites, folding everything together with a rubber spatula until a cohesive dough forms.
- Moisten your hands with water. Scoop roughly 1/4 cup of the dough and shape it into a tall, rounded ball. You can gently pinch the top with your fingers to create a peak. Transfer the shaped macaroon to the prepared tray and continue with the rest of the dough. Bake for about 20 minutes, or until the tops show a light golden colour. Allow the macaroons to cool fully on the tray.
- Prepare a dipping area with the completely cooled macaroons, a fresh sheet of parchment, a bowl of tempered white chocolate, and some forks. Partially immerse each macaroon in the chocolate, either by holding its top or using a fork to roll it. Gently tap the fork to remove any extra chocolate, then place the dipped cookie onto the parchment. Let the chocolate set in a cool, dry spot.
Nutrition (per serving)
Sodium933000 mg
Recipe details
CategoryCookies
Cuisineamerican
AuthorCarrie Vasios Mullins
