Lemon curd coconut macaroons are some of the BEST I have ever tasted. Soft and chewy, filled with sweetened coconut and topped with an easy homemade lemon curd. A delicious spring or summer treat!
Macaroons have really been growing in popularity over the last few years. But with popularity and trendiness comes a hefty price tag. Sure, these Lemon Curd Coconut Macaroons are phenomenal, but bakeries and specialty stores want to charge a pretty penny for them. So save some money and make your own with this simple recipe!
Why You’ll Love This Recipe
- Cheaper to make your own than buy some store bought macaroons
- You only need 6 ingredients for the macaroons and 6 ingredients for the lemon curd
- Ready in 12 simple steps, with step by step photo instructions
- Homemade lemon curd coconut macaroons are ready in an hour!
- Lemon and coconut compliment each other so nicely, it’s not a commonly thought of combination but trust me on it! It is marvelous.
- Egg whites
- Sweetened shredded coconut
- Vanilla extract
- Sweetened condensed milk
- Lemon zest
Lemon Curd Ingredients
- Lemon juice
- Lemon zest
How to Make Lemon Curd Coconut Macaroons
- Step One: Preheat the oven to 325 degrees F.
- Step Two: Line 2 baking sheets with parchment paper or silicone baking mats.
- Step Three: In a medium saucepan, whisk together eggs, lemon juice, sugar and salt over medium heat.
- Step Four: Stir in butter lemon zest. Keep stirring until curd thickens and coats the back of a wooden spoon. (About 15 minutes.)
- Step Five: For a smooth texture, pour lemon curd through a strainer.
- Step Six: Let cool for 10-15 minutes and then cover with plastic wrap and chill in the refrigerator until ready to use.
- Step Seven: Combine sweetened condensed milk, salt, vanilla, 1/2 teaspoon lemon zest and coconut. Mix until combined.
- Step Eight: With a mixer, beat the egg whites until stiff peaks form.
- Step Nine: Using a tablespoon or medium-sized cookie scoop, drop the mixture onto the lined baking sheets about 1-inch apart.
- Step Ten: Taking the back of a teaspoon or your finger, press down the center of the mixture to form nest.
- Step Eleven: Bake for 20-25 minutes. Let cool on wire racks.
- Step Twelve: Once macaroons have baked and cooled, spoon about 1 teaspoon of curd in the center of each macaroon.
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What to Serve with Lemon Curd Coconut Macaroons
- Coconut Macaroon Nutella Cookie Nests (also another great springtime/Easter time dessert!)
- Coconut Coffee Milkshake
- Strawberry Coconut Tarts
- Lemon Coconut Macaroon Cookies
- Classic Lemon Pie
Helpful Tips and Tricks
- Be sure to use a strainer if you want a smooth curd.
- When making your curd, be sure to whisk it constantly to make sure nothing sticks to the pan.
- If you’re worried about cooking over direct heat and things burning or curdling, you can make your lemon curd over indirect heat in a double boiler, or a similar setup.
- I suggest using silicone utensils when possible, or wood, when working with a lot of acidic ingredients, like lemons, so they don’t react with your metal utensils.
- Making your own macaroons can feel daunting for some people, just give this recipe your best shot and I’m sure you’ll end up with something crave-worthy!
Recipe Variations and Substitutions
- Instead of lemon curd, you can try lime, tangerine, grapefruit, or orange in its place to create another tasty citrus flavored curd to add a dollop to with these coconut macaroons.
- You can adjust the sweetness or tartness of your lemon curd by altering the amount of cane sugar that you use. More sugar will cause the curd to taste more lemon custard like. Using less sugar will make it more tart and let the lemon flavor shine more.
- If you’re a huge coconut fan, add some more coconut flakes to the macaroons.
- You can garnish these treats with some powdered sugar or decorator’s sugar if desired. This can help take away a little of the tartness in the curd if your curd was originally more tart than you planned for.
Any leftover lemon curd macaroons with coconut should be stored in an airtight container in the refrigerator for up to 4 days.
Due to the ingredients used in the curd and other ingredients, I recommend keeping these safely stored in the refrigerator.
Can I Freeze These Homemade Treats?
You can freeze leftover macaroons with lemon curd for later. I like to place them back on a lined baking sheet and put them in the freezer for up to 2 hours so they all freeze individually.
Then I transfer them to a freezer safe container or freezer safe bag and can freeze them for up to 2-3 months.
Alternatively, you can just place them in a freezer bag and pop them in the freezer once they’ve cooled. However, doing this without freezing them individually first, increases the risk of them all freezing in a clump, making it difficult to enjoy them again later.
Yes, it’s extra work to freeze them first individually, but it is well worth it in the long run.
Remove them from the freezer and place them in the fridge to thaw 12 hours in advance when you’re ready to snack on them again.
Why Does My Curd Have A Thick Film Type Layer On Top?
Usually, your curd will get a layer on top as it cools if you don’t stir it enough. I recommend stirring the lemon curd every 5-10 minutes.
Alternatively, you can cover it with plastic wrap so the wrap touches the top of the curd and this will help prevent the filmy layer from even forming.
More Delicious and Luscious Lemon Recipes
- Lemonade Cookies
- Lemon Cheese Bars
- Lemon Pound Cake Muffins
- Lemon Bread
- Lemon Cheesecake Mousse
- Lemon Tiramisu
- Lemon Bars
- Lemon Impossible Pie
These lemon curd coconut macaroons are sure to satisfy any lemon and coconut lover. Enjoy!
Are you a fan of lemon and coconut?
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Lemon Curd Coconut Macaroons
- 3 large egg whites
- 1 bag sweetened shredded coconut 14oz bag
- ½ tsp vanilla
- ⅛ tsp salt
- ¾ cup sweetened condensed milk
- ½ tsp lemon zest
- 3 large eggs whisked
- ¾ cup freshly squeezed lemon juice
- 1 cup sugar
- pinch salt
- ½ cup unsalted butter cut in small cubes
- 2 tsp lemon zest
- Preheat oven to 325°F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine sweetened condensed milk, salt, vanilla, ½ teaspoon lemon zest and coconut. Mix until combined.
- With a mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture.
- Using a tablespoon or medium-sized cookie scoop, drop the mixture onto the lined baking sheets about 1-inch apart.
- Taking the back of a teaspoon or your finger, press down the center of the mixture to form nest.
- Bake for 20-25 minutes. Let cool on wire racks.
- In a medium saucepan, whisk together eggs, lemon juice, sugar and salt over medium heat.
- Stir in butter lemon zest. Keep stirring until curd thickens and coats the back of a wooden spoon. (About 15 minutes.)
- For a smooth texture, pour lemon curd through a strainer.
- Let cool for 10-15 minutes and then cover with plastic wrap and chill in refrigerator until ready to use.
- Once macaroons have baked and cooled, spoon about 1 teaspoon of curd in the center of each macaroon.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.