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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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. Ingredients:
2 large egg whites |
2 tablespoons sugar |
1 teaspoon finely grated fresh lemon zest |
1/4 teaspoon pure vanilla extract |
1 1/2 cups sweetened flaked coconut |
Directions:
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.
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.
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.
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