Coconut Macaroons can be made either with egg whites or without egg whites. I’ve made my Macaroons without egg whites for years so this is my traditional approach if you don’t want to bother with whipping egg whites. I had mixed results with Macaroons with egg whites when I made them with this year which is why I am presenting this as an alternative.
- Dash salt
- 1 can, 14 oz, sweetened condensed milk
- 1/4 cup lemon juice
- 1 1/2 tsp grated lemon zest
- 1/2 tsp baking powder
- 2 packages (7 oz each) sweetened shredded coconut
Preheat oven to 325.
In a standing mixer, beat the sweetened condensed milk and lemon juice on high speed until thickened, about 3 minutes.
Stir in salt, lemon zest, baking powder and coconut.
Drop mixture by rounded tablespoonfuls, 2 in. apart onto parchment paper-lined baking sheets.
Bake for 15-18 minutes or until golden brown.
Cool on pans for 2 minutes.
Remove to wire racks to cool.