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Lemon Curd Coconut Macaroons
Soft and chewy, filled with sweetened coconut and topped with an easy homemade lemon curd. A delicious spring or summer treat!
Course
Desserts
Cuisine
American
Keyword
Lemon Curd Coconut Macaroons
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
12
Calories
251
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Lemon zester
Baking sheet
Ingredients
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
Lemon Curd
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
US Customary
-
Metric
Instructions
Macaroons
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.
Lemon Curd
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.
Nutrition
Serving:
1
g
|
Calories:
251
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
73
mg
|
Sodium:
173
mg
|
Fiber:
1
g
|
Sugar:
30
g