Get ready to tantalize your taste buds with the most divine dessert that will transport you to a tropical paradise of flavor! These Coconut Macaroons with Lemon Curd are not just a treat – they're a culinary experience that combines the rich, creamy texture of coconut with a bright, tangy lemon burst. Whether you're a seasoned baker or a kitchen novice, this recipe promises to impress and delight with its simple yet sophisticated approach to a classic dessert.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 macaroons
Ingredients
- 3 cups of shredded coconut
- 1/2 cup of honey
- 2 large egg whites
- 1 teaspoon of vanilla extract
- 1/2 cup of lemon curd (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the macaroons from sticking.
- In a large mixing bowl, combine 3 cups of shredded coconut and 1/2 cup of honey. Stir the mixture well until the coconut is fully coated with honey.
- In a separate bowl, whisk 2 large egg whites until they become frothy. You don’t need to whip them to stiff peaks; just enough to incorporate air.
- Gently fold the frothy egg whites into the coconut and honey mixture. Add 1 teaspoon of vanilla extract and mix until everything is well combined. The mixture should be sticky and hold together when pressed.
- Using your hands or a cookie scoop, form the mixture into small mounds or balls, about 1 to
- 5 inches in diameter, and place them onto the prepared baking sheet. Leave some space between each macaroon as they may spread slightly while baking.
- Bake the macaroons in the preheated oven for about 12-15 minutes, or until they are golden brown on the edges. Keep an eye on them to prevent burning.
- Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the macaroons are cooling, prepare the lemon curd if you are making it from scratch. If using store-bought lemon curd, simply set it aside.
- Once the macaroons are completely cooled, use a small spoon or a piping bag to add a dollop of lemon curd on top of each macaroon.
- Serve the coconut macaroons with lemon curd immediately, or store them in an airtight container at room temperature for up to 3 days.
Tips
- Make sure your coconut is evenly coated with honey to ensure consistent sweetness and texture.
- When whisking egg whites, aim for a frothy consistency rather than stiff peaks to maintain the macaroons' dense, chewy texture.
- Use a cookie scoop or wet hands to shape the macaroons for uniform size and appearance.
- Watch the macaroons carefully while baking – golden brown edges are the perfect indicator of doneness.
- Allow the macaroons to cool completely before adding lemon curd to prevent melting and maintain the best presentation.
- For an extra flavor boost, try toasting the coconut slightly before mixing for a deeper, nuttier flavor.
- If the mixture seems too dry, add a tiny bit more honey. If it's too wet, sprinkle in a bit more shredded coconut.
- Store in an airtight container to maintain freshness and enjoy within 3 days for the best taste and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 8g
Saturated Fat: 7g
Cholesterol: 0mg
