I had dinner guests coming over who couldn’t have dairy or wheat, so I wanted to make a simple dessert that steered clear of them both and tasted great. This cookie fit the bill beautifully and came together so quickly. The lemon lightens the density of the heavy coconut and gives them a little springtime zing. They are a perfect Passover dessert, if you are looking for something to bring to, or serve at, a Seder meal.
Yields 16 small cookies
2 large egg whites
4 tablespoons turbinado sugar
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon pure vanilla extract
1 1/2 cups flaked Organic unsweetened coconut
1. Put oven rack in middle position and preheat oven to 325°F. Butter a baking sheet and line with foil. Lightly butter foil.
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. (I use a mini ice cream scooper)
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.