Today was a rainy day here in Durham, and I got home and felt like baking. I decided to bake up a sweet confection to send to CT for my dad’s birthday, which is next week!
What to make? He loves coconut and nuts and lemon, so I decided to whip up some lemon almond macaroons. Macaroons are so simple to make in terms of ingredients and mixing… no dry ingredients (save sugar, of course), so all you do is mix up some egg whites, coconut, sugar, lemon zest or vanilla extract, and nuts of your choice in a large bowl and drop by the moundful on a baking sheet!
The hard part is getting them off of the baking sheet. I’ve tried this recipe twice, and I swore to myself after the first experience that I would never use parchment paper again with these little goobers. So what did I do this time? Used parchment paper again. And sprayed it down realllllllyyyy well. Sigh.
The result? The macaroons STILL stuck to that paper like glue! I don’t know if I’m using the wrong type or not letting the cookies cool long enough on the baking sheet before trying to peel them off, but I’m determined to solve this mystery the next time I make them. This time I was able to salvage most of the macaroons without too much damage… Sorry, Dad, if you get a mouthful of paper with each bite of these babies! (hopefully they will be so delicious he won’t even notice?).
Either way, they sure are pretty! 🙂
- 1 14 oz package sweetened shredded coconut
- 1 cup sliced almonds
- 4 egg whites
- 3/4 cup sugar
- 1 tsp grated lemon zest
- 1 tsp lemon extract
- 1/4 tsp kosher salt
- Preheat oven to 325 deg.
- Mix all ingredients together in a large bowl. The batter will be very sticky.
- Drop by mounds (about 2 tbsp each) on a well-greased cookie sheet lined with wax paper, pinching them together slightly so they hold their shape. Space cookies about one inch apart.
- Bake for 18-20 min or until the edges are slightly browned.
- Allow to cool slightly before removing them from the paper.