For this Easter Weekend I wanted to make something a little extra special to go with our dinner. My mom makes coconut macaroons for a treat once in a while and when she does, she loads them up with lemon zest! And they are so good. I wanted to give them a try with this super light & gluten-free recipe from The Primalist. I added way more lemon to the recipe to give them that extra zing. They are less chewy than traditional macaroons but incredibly light and fluffy. I hope you enjoy. Happy Easter Weekend!
2 cups shredded coconut
2 egg whites
2 ½ tbsp honey
¼ tsp salt
Zest of 2 lemons
Lemon juice of half a lemon
1 small package Cadbury Mini Eggs
Preheat oven to 325 degrees F.
Whisk together egg whites, salt, and honey until frothy. Stir in lemon juice and zest. Finally, mix in coconut until well coated in the egg mixture.
Place large drops of mixture onto a baking sheet. To get the nice round shape, scoop the mixture up into a 1 tablespoon measuring spoon. Pack it into the spoon and tap the back with your finger until it falls out onto your sheet.
If you’re having problems with the mixture falling apart, add in more coconut to stiffen the mixture. You can also add a bit more honey as it acts as a really nice glue.
Bake for 15-20 minutes or until the bottoms are a deep golden brown. After they’ve been out of the oven for a few minutes, gently press your mini egg into the center. Continue to cool for a few minutes and serve!