Why are my Lemon Coconut Macaroons turning out so flat?????
Got it out of Better Homes and Gardens:
Whip 2 egg whites
Add 1 Table spoon lemon juice and 1 tsp finely chopped lemon peel
Then 2/3 cup sugar unyil stiff peaks form
Last fold in 1 1/3 cup coconut
I have added an extra egg white to my second batch to see if it will help. I am new at this so I will take all the help I can get!
I wouldn't add extra egg whites, since that's more liquid.
This recipe works for me:
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
Preheat oven to 325°F. Butter a baking sheet and line with foil or parchment. Lightly butter and flour foil, knocking off excess flour.
Beat whites until frothy. 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.
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.