Thursday, December 30, 2010

Lemon Coconut Macaroons

Prep time: 20 minutes, plus baking
Makes about 3 dozen cookies.

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup sugar
6 tablespoons butter or ¾ stick at room temperature
4 oz. Cream cheese (also at room temperature)
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (about ½ medium lemon)
½ teaspoon ground lemon peel
1 10 ounce package sweetened coconut (about 3 cups)

Preheat oven to 350 degrees

Prepare a baking sheet by coating it in vegetable oil spray.

In a medium bowl combine the flour, baking powder and salt, and set aside.

Using an electric mixer, combine sugar, butter and cream cheese and beat together until fluffy.

Beat in the eggs, vanilla, lemon juice and ground lemon peel.

Add the dry ingredients and mix until just combined.

Mix in the coconut.

Drop heaping teaspoons of the batter onto the cookie sheet, leaving at least 1 inch between each cookie.

Bake for 18 to 25 minutes until the cookies puff and the coconut begins to brown on the top.

Transfer to a rack to cool completely.

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