Lemon-Rosemary Macaroons

  5.0 – 1 reviews  • Lemon
Because they’re naturally flourless, macaroons make a perfect Passover sweet. This variation infuses the coconut base with lemon zest and rosemary leaves for a bright, herby flavor.
Level: Easy
Total: 2 hr 30 min
Prep: 2 hr 10 min
Cook: 20 min
Yield: about 30 cookies

Ingredients

  1. 1 tablespoon fresh rosemary leaves
  2. 1/3 cup plus 1 tablespoon sugar
  3. 3 cups sweetened shredded coconut
  4. 1 teaspoon finely grated lemon zest
  5. 1/2 teaspoon vanilla extract
  6. 1/4 teaspoon salt
  7. 2 large egg whites

Instructions

  1. Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium bowl. Add the coconut, the remaining 1/3 cup sugar, the lemon zest, vanilla and salt. Use your fingers to rub and toss the mixture until thoroughly combined. Let sit at room temperature, 1 hour.
  2. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper.
  3. Whisk the egg whites in a medium bowl until frothy. Fold into the coconut mixture with a rubber spatula until combined.
  4. Drop tablespoonfuls of the mixture about 1 inch apart on the prepared baking sheets. With damp fingers, form each mound into a cone shape. Bake, switching the pans halfway through, until the edges are golden and the macaroons are dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.

Nutrition Facts

Serving Size 1 of 30 servings
Calories 58
Total Fat 3 g
Saturated Fat 3 g
Carbohydrates 7 g
Dietary Fiber 0 g
Sugar 7 g
Protein 1 g
Cholesterol 0 mg
Sodium 33 mg

Reviews

Patrick Thomas
These are one of my husbands favorite and every time I share with friends they love them.  Change up the herb and zest. 
Megan Tucker
Simple and tasty. Rosemary adds a surprise to an ordinary macaroon.

 

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