These macaroons are really steps above the plain version. Lemon zest adds a bright citrus flavor to the dough that's complemented by the sweet white chocolate bottoms. To make them truly dessert worthy, they're oversized, but if you'd like, this recipe can make 2 dozen regular sized cookies instead.
- 3 cups (about 8 ounces) unsweetened coconut flakes
- 1 packed tablespoon lemon zest, from about 1 large lemon
- 1 cup sugar
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 6 ounces tempered white chocolate for dipping
Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together coconut, lemon zest, sugar, and salt. Set aside. In a large bowl, whisk egg whites until frothy. Add coconut mixture and vanilla to bowl and use a rubber spatula to fold dough together until combined.
Wet your hands. Take about 1/4-cup dough and form into a mounded ball. Use your thumb and forefinger to slightly pinch the tops, if desired. Place macaroon on baking sheet and repeat with remaining dough. Bake until macaroons are slightly golden on top, about 20 minutes. Let cool completely.
For Dipping: Set up a station for dipping with cooled macaroons, parchment, bowl of tempered chocolate, and forks. Dip each macaroon into the chocolate, either by holding the top and partially submerging it, or rolling it in the chocolate using a fork. Shake off excess over the bowl, then place finished pieces on parchment to set up in a cool dry place.
Whisk, mixing bowl, parchment paper, baking sheet, double boiler