home remedies & recipes: coconut lemon macaroon & how to clean your wooden cutting board

home remedies & recipes: coconut lemon macaroon & how to clean your wooden cutting board Home remedies are sometimes the most efficient and the cheaper. We all know the amazing powers of the lemon. Try using a little lemon juice to combat bacteria hiding in your wood cutting board. Simply rub the lemon juice into the board, let it sit overnight or for 8 hours and then rinse. The acidic lemon juice will kill off unwanted bacteria.


We were nominated for the Versatile Blogger Award. Thank you for nominating us Kitchen Memories!

Lemon Coconut Macaroons

Adapted from Paula Deen on the Food Network Ingredients
  • 1 large egg white
  • 1/8 teaspoon salt
  • 3/4 cup sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 (14-ounce) bag shredded sweetened coconut, finely chopped
Note: (we added an egg yolk and 1/4th cup of Almond Flour)


  1. Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk the egg white and salt until frothy, about 2 minutes. Stir in the condensed milk, zest, and extracts.
  3. Using a rubber spatula, fold in the coconut until well combined.
  4. Using a small spring-loaded scoop and your hands, shape the mixture into 1 1/2-inch mounds.
  5. Place the macaroons about 1 inch apart on the prepared baking sheets. Bake until lightly brown, about 20 minutes.
  6. Transfer the pans to wire racks and let cool completely.
Photography Data: Featured Photographer Vikif
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  • June 26, 2012 at 10:05 pm //

    Looks amazing! Gotta try this one.

    • June 26, 2012 at 11:32 pm //

      Thanks so much for commenting Bryan =)

  • June 27, 2012 at 3:01 am //

    I’ve never had very good luck with macaroons, but I keep trying because they are so delicious! These look like they turned out perfectly!! Great job!

    • June 27, 2012 at 2:57 pm //

      Give it another try Maggie, Paula Deen has a wonderful recipe. I don’t do too well with cooking meats, temping them, etc.

  • June 27, 2012 at 9:20 am //

    Great recipe, but the instructions are mite mixed-up.

    You have the coconut as Step 7 instead of being listed as an ingredient. Step 3 talks about stirring in the coconut.

    You might want to correct this, but don’t worry, we all make typos and this is probably just due to editing changes.

    That said – I am looking forward to making this recipe. Thanks for sharing it.

    • June 27, 2012 at 2:54 pm //

      Yes, you are right, thank you for catching that typo for us, we updated the recipe = )

  • June 27, 2012 at 9:32 am //

    These macaroons sound wonderful! I love the addition of the lemon, they must be absolutely heavenly!

  • June 27, 2012 at 2:16 pm //

    Oh I loooooove macaroons. Well, I love macarons and macaroons. When I was in college I used to order good coffee and 1-2 macaroons at my favorite cafe and study. This coconut lemon macaroon sounds amazingly delicious!!!

    • June 27, 2012 at 2:56 pm //

      Us too, we tested this recipe and found that the almond flour really makes a huge difference in how they brown, it was a small batch but with a nibble here and there, it came out perfect. Paula Deen’s recipes are always spot on. When I was a freshman, I would eat bagel and lox from Noah’s, thinking about going back into another graduate program.

    • June 28, 2012 at 10:35 pm //

      Thank you Ashely, we were pleasantly surprised and absolutely just thrilled!!!

  • June 28, 2012 at 5:23 pm //

    Lemon and almond isn’t a flavor pairing that isn’t too common, but it soulds like it would work. Congratulations on making the foodbuzz Top 9!

    • June 28, 2012 at 9:44 pm //

      WOW, we did, we just got the notice!!! How exciting!!! We are thrilled =)

  • June 28, 2012 at 8:05 pm //

    Oh, I love coconut macaroons. In germany we always do them before Christmas for Advent tea. Had mixed results here in Australia though as it gets very hot and humid and they don’t seem to like it. Will definetly give your recipe a go.

  • June 28, 2012 at 8:44 pm //

    These look absolutely yummy! Want one!

  • June 28, 2012 at 9:43 pm //

    Wow, these are beauties! Lemon and coconut really go together.

  • June 28, 2012 at 10:18 pm //

    These are the perfect macaroons. I love the coconut style the best.

  • June 29, 2012 at 4:50 am //

    The Macaroon’s look delicious:) Macaroons are a favorite at my house. Thanks for the tip on cleaning a wooden cutting board:)

    • June 29, 2012 at 7:12 am //

      You are welcome Geraldine =) We grew up with Macaroon’s, I’ve had a few flavors, chocolate dipped, but this one with the lemon and bit of almond flour is my ultimate favorite. We really like Paula Deen’s Recipes, the are always spot on.

  • June 29, 2012 at 8:51 am //

    Congratulations on making the foodbuzz top 9 today with your lemon coconut macaroons! They look amazing.

  • June 29, 2012 at 9:53 am //

    I have all of the ingredients in the kitchen, and I’ll have some people over for dinner tomorrow night. These cuties will be there on the table tomorrow. Thanks for the recipe *run off to the kitchen…..*

    • June 29, 2012 at 9:47 pm //

      You are welcome, please let me know how they turn out for you and your guests =)

  • August 2, 2012 at 11:45 pm //

    fantastic points altogether, you simply gained a brand new reader. What would you suggest about your post that you made a few days ago? Any positive?

  • August 29, 2012 at 3:18 am //

    It depends on the qilauty of your blender and if the blades can be switched around. Food processors have a more powerful blade because they’re designed to break down harder, dryer foods, whereas blenders perform best with liquids. Cleaning out your blender could be challenging after blending dry ingredients too, because the blade is set higher up off the base of the jug, so whatever you put in there that needs to be spooned out may get trapped in the pocket under there. You can always grind up the almonds yourself using a mortar and pestle, or place them in a paper bag and use the flat side of a meat mallet to crush them up.