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!
Hop over to Lexi’s blog to get the recipe for these lemon poppy seed coconut macaroons! If you make them, be sure to tag me on Instagram (@hopehwoodhouse) or leave a comment below! I’d love to see!
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