Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal. Recipe adapted by culinary.net from marthastewart.com
Preheat oven to 375 degrees.
In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.
Using 1½-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.
Bake macaroons 10–12 minutes, rotating halfway through, until coconut starts to brown on edges.
Transfer sheet to wire rack and let cool.
Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.
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With lemon icing
with pressed flowers
