Lemon Macaroon Ice Cream Sandwiches – a delicious recipe with Egg Whites, Sugar, Salt, Lemon Juice, Lemon Zest, Coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 325u00b0F.
2
2. In a large bowl, combine the egg whites, sugar, salt, lemon juice, and lemon zest.
3
3. Using an electric mixer, mix for about 2 minutes until mixture is combined and sugar is dissolved.
4
4. Gently fold in the shredded coconut.
5
5. Line a large baking sheet with parchment paper and scoop heaping tablespoons of coconut mixture about 1 inch apart on the baking sheet. With your hand, flatten eat scoop into a 2-inch disk.
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6. Bake for about 25 minutes, or until macaroons are golden brown on the edges. Let cool completely on a wire rack.
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7. Once macaroons are completely cooled, soften vanilla ice cream and sandwich ice cream in between 2 macaroons. Place back into the freezer for about 20 minutes and enjoy.
205
kcal
Calories
8
g
Fat
26
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 whole Egg Whites, 1/2 cups Sugar, 1/8 teaspoons Salt, 1/2 teaspoons Fresh Lemon Juice, and more.
Yes, Lemon Macaroon Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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