Lemon Coconut Macaroons From Paula Deen (drizzle With Chocolate)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 large egg
• 1/8 teaspoon salt
• 3/4 cup sweetened condensed milk
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 14 ounces shredded sweetened coconut, finely chopped
• 1/2 cup semisweet chocolate morsel

Recipe

• 1 preheat oven to 300 degrees.
• 2 line 2 baking sheets with parchment paper.
• 3 in a medium bowl, whisk the egg and salt for about 2 minutes until frothy.
• 4 stir in the condensed milk, lemon zest, lemon and vanilla extracts.
• 5 using a rubber spatula, fold in the coconut until well combined.
• 6 using a small spring-loaded scoop and your hands, shape the mixture into 1-1/2 inch mounds.
• 7 place the macaroons about 1 inch apart on the prepared baking sheets.
• 8 bake until lightly brown, about 20 minutes.
• 9 transfer the macaroons to wire racks and let cool.
• 10 can broil briefly to toast browner.
• 11 can drizzle melted chocolate over the tops.
• 12 can top with a candied cherry.
• 13 read more at: http://www.food.com/members/subm/editr2?oc=linkback.