LEMONY COCONUT MACAROONS

I was looking for a macaroon recipe to use as a dipper in the chocolate fondue I was making for canasta night, and this recipe by Paula Deen got the best overall reviews.  Justin doesn’t really like lemon-flavored desserts so I skipped the lemon zest.  Scott, Jeana, and I absolutely loved the addition of the lemon extract, and JT actually didn’t mind it either.  You could of course just use 1 t. vanilla extract if you prefer.  These were “moanable” by themselves but of course were scrumptious dipped in chocolate! Update -- Kim says don't ruin them with chocolate -- they are moanable on their own!  She also thinks the hint of lemon is what pushes them over the top.

1 large egg white

1/8 t. salt

¾ c. sweetened condensed milk (Eagle Brand)

½ t. lemon extract

½ t. vanilla extract

1 – 14 oz. bag shredded sweetened coconut

Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper.

Put the egg white and salt in a medium bowl.  Set your timer for 2 minutes and whisk the egg white and salt until frothy.  Stir in the condensed milk and extracts.  Using a rubber spatula, fold in the coconut until well combined.  Using a small spring-loaded scoop and your hands, shape the mixture into 1-1/2” mounds.  Place the macaroon about 1” apart on the prepared baking sheets.  Bake until lightly brown, about 20-25 minutes.  Transfer the pans to wire racks and let cool completely.