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- You know, the last couple of videos
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I've sent out for y'all,
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I was talking about Mother's Day and
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something nice and easy and delicious.
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You know, maybe if your children wanna fix mommy something
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maybe for breakfast, and I thought, well, this one,
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this recipe would be nice
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if mama likes something a little sweet.
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And I adore coconut macaroons.
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It's been a while since I've made them,
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but the last time I made them,
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I made just the plain regular macaroons.
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But this time, I'm gonna make a lemon macaroon,
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which is gonna be delicious.
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And I've got one large egg white right here,
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beat it until it's kind of frothy.
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F words are getting harder and harder for me to say,
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Michael might say that's a good thing (laughs).
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- [Camera Operator] I was gonna say something
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you shouldn't say anyway.
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- Yeah, probably something I shouldn't say anyway.
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All right, an eighth of a teaspoon of salt.
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And you need to beat this until its frothy,
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That looks pretty frothy, doesn't it, Eddie?
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All right, now I'm gonna stir in three-fourths of a cup
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of sweetened condensed milk.
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And this is where the sweet comes in right here.
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I know some people that would open this up
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and eat it with a spoon.
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Straight out of the, straight out of the can.
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All right, now I'm gonna add my lemon zest
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and that's really gonna kick up the flavor, the lemon,
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but just in case it doesn't, I'm gonna add a half a teaspoon
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and a half a teaspoon of vanilla extract.
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Everything's just that easy.
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I dunno how my zest got over there,
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but we're gonna get it back.
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Now I'm gonna take a large bag of coconut.
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There's that little speck of pepper.
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See that one little piece of pepper that was in the salt?
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That would drive me nuts looking at it.
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Now I've got a, I think it's a 14 ounce,
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yes, 14 ounce bag of flaked coconut.
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And I'm just gonna use, using my spatula, I'm gonna
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just fold in that coconut into our liquid ingredients.
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You know, I used to buy
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fresh, frozen coconut.
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It's not nearly this big,
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but I can't find it in any grocery stores anymore.
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- [Camera Operator] You also said something about a can.
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- Yes, it used to come in a can.
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I couldn't find that either.
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It'll take just a few minutes,
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this is probably the hardest part to the recipe,
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is just making sure all that coconut is incorporated.
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I'm going to use a little ice cream scoop to dip these with.
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I say it's an ice cream scoop, to me, it's the size
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that you use if you're dipping up butter.
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You know, if you want to ball up some butter.
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And something else I love is, you know,
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using parchment paper and you know how it's all bundled up
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and it's so hard to keep it flat.
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They have started having these sheets of parchment paper
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that fits the pan and it's wonderful.
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I'm gonna use my hand a little bit to mold these,
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but that's about the size we would like,
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and we just do 'em like
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an inch or two apart because these are not really gonna,
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Okay, so here we go, our lemon coconut macaroons.
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I've got 'em going in a 300 degree oven
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for about 20 minutes y'all.
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Our lemon coconut macaroons are ready
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think they're so good.
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And you see these little pieces of coconut kind of
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They're so good because they're so crisp,
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and you really don't know what you're eating,
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but it tastes like coconut.
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Crispy on the outside,
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and sweet and moist on the inside.
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Would you like a coconut macaroon?
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Would you want the coconut macaroon?
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I guess it's a guess.
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You took it. (laughs)
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I bet mommy would love this,
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for a little snack before she goes to bed on Mother's Day.
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just like always, I'm sending y'all
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my love and my best dishes.
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Hey y'all, it's Paula Dean, now if you enjoyed this video,
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be sure to like it and click the subscribe button
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as well as a notification bell
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Love and best dishes, y'all.
