Toasted Coconut Macaroons with Lemon Glaze
Chewy coconut macaroons toasted to golden perfection and drizzled with a tangy lemon glaze for a bright spring treat. This american-inspired desserts ready in about 40 minutes layers sweetened shredded coconut, (14 oz) sweetened condensed milk, large egg whites into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 1/2 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 2 large egg whites
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, combine 3 1/2 cups sweetened shredded coconut, 1 can (14 oz) sweetened condensed milk, 2 large egg whites, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt. Stir until the mixture is well combined and sticky.
- Step 2: Using a tablespoon or small cookie scoop, drop mounds of the mixture onto a parchment-lined baking sheet, spacing them about 1 inch apart.
- Step 3: Bake for 20-25 minutes until the edges and tops are golden brown and toasted.
- Step 4: While the macaroons bake, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest in a small bowl until smooth.
- Step 5: Remove macaroons from oven and allow to cool for 10 minutes on the baking sheet. Drizzle the lemon glaze over the warm macaroons using a spoon or piping bag.
- Step 6: Let the glaze set at room temperature for 30 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Toasted Coconut Macaroons with Lemon Glaze take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Toasted Coconut Macaroons with Lemon Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Toasted Coconut Macaroons with Lemon Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Coconut Macaroons with Lemon Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Coconut Macaroons with Lemon Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
