White Chocolate Dipped Lemon Macaroons Recipes

WHITE CHOCOLATE LEMON MACAROONS

Steps:

• Heat oven to 325 degrees.. In a large bowl, combine coconut, sugar, sifted flour, egg whites, lemon zest and juice, lemon extract and chopped almonds. Stir well until blended.. Drop by rounded 2 tablespoons and shape into approximately 1 ½-inch-tall pyramids, 2 inches apart on parchment-lined cookie sheets.. Bake for 12 to 15 minutes until tops and bottom edges of cookies are light golden brown. Immediately remove from cookie sheet and place on wire rack to cool completely.. Combine melted white chocolate with a few drops of yellow food coloring. Drip the bottom and ¼-inch of the sides of macaroons in chocolate, allowing excess to drip off. Place on waxed paper to set. Store in an airtight container.Â

COCONUT-CHOCOLATE MACAROONS

Steps:

• Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

WHITE CHOCOLATE-LEMON MACAROONS

Steps:

• Heat oven to 325°F.
• Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
• Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
• Bake 20 min. or until edges of macaroons are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with melted chocolate.