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Stir egg whites, sugar, lemon zest, vanilla beans (scraped from inside pod) and salt to combine.
Add the coconut to egg mixture and mix well.
Scoop out 15 mounded tablespoons onto baking sheet, spacing them about 1.5 inches apart.
Bake at 325F for 16-18 minutes until the tops are light golden brown in spots.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Lemon Coconut Macaroons
Submitted by Gayle 11 June 2009
Ingredients
2 large egg whites,2 tbsp granulated sugar,1 tbsp finely grated Meyer lemon zest,2 tb fresh lemon juice,1/2 vanilla bean,pinch of salt,1 3/4 cup sweetened flaked coconut,
Method
Preheat oven to 325F. Line a baking sheet with parchment paper or silicone sheet.Stir egg whites, sugar, lemon zest, vanilla beans (scraped from inside pod) and salt to combine.
Add the coconut to egg mixture and mix well.
Scoop out 15 mounded tablespoons onto baking sheet, spacing them about 1.5 inches apart.
Bake at 325F for 16-18 minutes until the tops are light golden brown in spots.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
