My husband left our Taste of Home magazine open to this page. I love coconut. He loves lemons. My girls love macaroons! We had to make these. We made them for our annual Woman of Worth Picnic. The recipe yields quite a view cookies, so we were able to keep a batch at home, too.

Lemony Coconut Macaroons Recipe

TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling YIELD:36 servings

Ingredients

4 large egg whites
Dash cream of tartar
Dash salt
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 package (14 ounces) plus 2 cups flaked coconut
1-1/2 teaspoons grated lemon peel
1/2 teaspoon baking powder

Directions

1. Preheat oven to 325°. In a small bowl, beat egg whites, cream of tartar and salt until stiff peaks form. In a large bowl, beat milk and lemon juice on high until thickened, about 3 minutes. Stir in coconut, lemon peel and baking powder; fold in beaten egg whites.

2. Drop coconut mixture by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets.

When we visited Manteo, NC, we went shopping at the Tanger Mall Outlets. The kitchen store had this wonderful invention! It’s called a non-stick silicone baking mat by Mrs. Anderson’s Bakery. I only had one mat, so I had to use parchment paper for the other cookie sheets. The Baking Mat was awesome! A must for your kitchen, or a thoughtful, unique gift for a friend!

I gave you the link within the title of the product above so you can order!

Bake 15-18 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 3 dozen.