Their sweetness tempered by the tang of lemon zest, these little macaroons are the ideal dessert when you're short on time and still craving a fast, fresh ending to dinner.
Recipe information
Total Time
35 min
Yield
Makes 16 cookies
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter and flour foil, knocking off excess flour.
Step 2
Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut. Drop 16 tablespoon-size mounds about 1 1/2 inches apart onto baking sheet.
Step 3
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 10 minutes. Peel macaroons from foil to serve.
