Coconut is a divisive ingredient. I am obviously strongly on team coconut, but a few members of my family are vehemently opposed to the contentious ingredient appearing in any recipe. I get it, but I will forever continue to make coconut goodies for the good of the rest of us ;) Sometimes I can hide coconut in recipes (like granola or coconut cake), but coconut macaroons are all about showcasing the white flakes of goodness.
Coconut macaroons have the perfect balance of textures – crunchy on the outside, but moist and chewy on the inside. With only a few ingredients, they are so simple to make. This lemon poppy seed version is packed with fresh, zesty citrus flavor that combines with the coconut for a wonderful spring treat. As with most coconut macaroons, this lemon poppyseed version is Passover-friendly, for those of you celebrating!
Coconut macaroons are so versatile – they can carry so many flavors, and there are a handful of ways to make them. Lemon poppy seed seemed like a wonderful transition from winter to spring, with the winter citrus giving us bright, fresh flavors for the new season.For a long time I searched for a coconut macaroon recipe that doesn’t use sweetened condensed milk. I want to be able to make these cookies with ingredients I have lying around when the craving hits. This tasty version is free of sweetened condensed milk, and only uses six ingredients total!