Every now and then, I dream of what it would be like to be a “proper lady.” Not just a woman that can pull off lace and pearls, which I can, but a true proper lady that gets up every morning, does her hair, and puts on lipstick. A woman that knows which one of the five forks in a place setting is used for her salad. She drinks tea out of fine china, regularly, at tea time. She can walk a mile in 4 inch heels and she never uses the word “um.”
I am not a “proper lady.” I have never been described as dainty. No one has ever called me delicate. I am okay with this. In fact, I have learned to embrace the fact that I am, how do you say, a bit rough around the edges. I have the mouth of a drunken sailor and the grace of a three-legged elephant. Seriously, it’s bad. I fall down at least once a week and often find myself thinking, “I hope no one saw that.”
The excessive falling down is one of the many reasons why when I get the urge to get a taste of the proper life, I make macaroons instead of going the perfected posture route. I think macaroons are the proper lady of the dessert world. They’re delicate and classy and pair perfectly with a cup of afternoon tea, or in my case, a tall sweet tea with a Southern Comfort kick.
After all, even proper ladies need to have a little fun.
PrintLemon Coconut Macaroons
- Yield: 18 macaroons 1x
Print Recipe
Pin RecipeIngredients
- 4 egg whites
- ½ cup granulated sugar
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 ½ tablespoons fresh lemon juice
- Zest from 1 lemon
- 14 ounces shredded coconut
Instructions
- Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
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- In a large mixing bowl, combine all ingredients except for the coconut. Beat at medium speed for 5 minutes until sugar is entirely dissolved and mixture is foamy on the top.
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- Gently fold coconut into the egg mixture.
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- Using your hands, form 1 ½ inch balls and place on parchment lined baking sheet. Don’t be afraid to use a little force when forming the macaroons. You need to make sure that they stay intact when you place them on the baking sheet.
- Bake at 325 degrees for 25-30 minutes until the outside of the macaroons are lightly browned.
I made macaroons for the first time last week and am SO MAD I waited so long! I’m eager to make another batch, and adding lemon would be a nice twist. And I am far from a proper lady myself, even with macaroons. I mowed through the batch without a second thought. Oops.
Macaroons don’t last long in our house either!
Sweetened or unsweetened coconut?
Beth,
I used sweetened.
I love macaroons yet I’ve never thought to add lemon. Orange would work well, too, don’t you think? Oooh, and orange dipped in chocolate!
You don’t have vertigo, do you? I fall down all the time and am so grateful to have an excuse. {smile}
I’m so happy “ladies” don’t have to wear white gloves anymore. I think you and I would get along great!
Dani,
I think orange macaroons would be delicious, lime too. And I am never opposed to dipping things in chocolate.
No vertigo, just flat feet and a love for impractical shoes! Let me know if you make the orange macaroons and how they come out!