Lemon Coconut Macaroons

Products Used


  • 2 1/2 cups of sweetened coconut flakes
  • Juice from one whole lemon
  • 3 tablespoon water
  • 2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons pure vanilla extract
  • Dash of fresh lemon zest
  • 2 egg whites


  1. Line two large baking sheets with parchment paper and preheat oven to 350°F.
  2. Combine juice from one lemon with coconut and set aside.
  3. In a small saucepan, combine water, sugar, and corn syrup and bring the mixture to a boil. Combine the boiling mixture with the lemon and coconut in a large mixing bowl.
  4. Add in the vanilla and fresh lemon zest and stir. Once mixed, add in egg whites and stir until combined. The mixture should have a thick consistency.
  5. Using a small spoon, place small mounds of the mixture onto the baking sheets about 1 inch apart.
  6. Bake for about 15 minutes. The tops and bottoms should be lightly browned.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashley Schoenith @heirloomedblog

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