Italian-style lemon almond-paste mounds with fine coconut threads, tender centers and a lightly cracked snowy shell.
Lemon Coconut Amaretti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 119 minutes: 30 hands-on, 15 chilling or resting, 44 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Fine citrus grater
- Fork
- Small cookie scoop
Italian-style lemon almond-paste mounds with fine coconut threads, tender centers and a lightly cracked snowy shell.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix the lemon almond paste
- 1Mix the lemon almond pasteRub zest into granulated sugar. Combine with almond flour and finely shredded coconut. Loosen measured whites with a fork, add vanilla and salt, then stir into the dry mixture to form a cohesive sticky paste. The whites are not whipped to stiff peaks.
Rest and shape
- 2Rest and shapeCover and refrigerate for 15 minutes so the coconut hydrates. Heat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Divide paste into 24 portions of about 20 g and compact into small rounded mounds. Roll lightly in the measured powdered sugar. Set 12 per lined sheet with 1 inch between edges.
Bake the mounds
- 3Bake the moundsBake sheets separately on the middle rack for 20–22 minutes each, allowing 44 minutes for both. Look for dry cracked surfaces, set edges and lightly golden exposed coconut tips; the center remains tender but should no longer resemble wet paste.
Cool completely
- 4Cool completelyRest each batch on its sheet for 10 minutes, then transfer to a rack for 20 minutes. Allow 30 minutes of cooling after the last batch before packing.
Chef’s Science & Pro Tips
Ingredient science
Use finely shredded unsweetened coconut, not long sweetened flakes.
Technique & texture
The 75 g of whites is a weighed amount rather than a guessed egg count.
Finishing & serving
Lemon zest adds flavor while retaining the paste's controlled moisture.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Keep fully cooled cookies airtight in a cool dry room. |
| Refrigeration | Not needed for baked cookies | Avoid condensation on the sugar coating. |
| Raw freezing | Not recommended | Prepare and bake the raw egg-white paste fresh; do not freeze it. |
| Baked freezing | Up to 1 month | Freeze fully cooled cookies airtight with parchment between layers. |
| Restoring | Before serving | Thaw inside the closed container at room temperature. |
Notes
- Let the coconut hydrate before portioning and weigh the whites to keep the paste firm. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Are these coconut macaroons without almonds?
No. Almond flour is the main structural ingredient; coconut is an addition.
Can I freeze the unbaked paste?
This formula recommends making the egg-white paste fresh and freezing only fully baked, cooled cookies.
Why is the surface rough?
Fine coconut threads give the mounds a gently textured shell rather than a perfectly smooth dome.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
