Coconut Macaroons With Lemon Curd Recipe

5 from 1 vote

For a refreshing lemony treat, try a bite of tangy lemon curd spooned into a coconut cookie.

Course Appetizer

Cuisine American

Keyword coconut, curd, lemon, macarooms

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 664kcal

Cost 12

Combine the honey and ghee in a large bowl and beat with a mixer for about 2 to 3 minutes.
½ cup raw honey, 5 tbsp. of ghee
Add the 2 eggs and the 2 egg yolks, one at a time, while beating.
2 eggs, 2 egg yolks
Add the lemon juice and mix for another minute. At this point, the mixture should look curdled (although it really isn’t).
⅔ cup fresh lemon juice
Cook the lemon mixture in a saucepan over medium-low heat until it gets smooth and creamy.
Increase the heat to medium and cook, stirring almost constantly, until the mixture thickens (about 15 minutes).
Try a taste of the curd, and stir in the lemon zest if you’d prefer it a little tangier.
1 tsp. lemon zest
Transfer the curd to a bowl, cover the surface with plastic wrap, and refrigerate until the curd is cold and thick.

Preheat your oven to 325 F.
Combine all the ingredients for the macaroons in a large bowl and mix well.
3 cups sweetened coconut flakes, ⅔ cup coconut or almond milk, 1 egg white, ½ tsp. vanilla extract, 1 tsp. lemon zest, ⅛ tsp. sea salt, 1 tsp. grated lemon zest, 1 tsp. fresh lemon juice
Scoop out about 2 tablespoon of the dough and place it on a baking sheet.
Form the cookies into the shape of little bowls with a depression in the middle (this is where you’ll put the curd later).
Place the cookies in the oven and bake for 15 to 20 minutes.
Remove the cookies from the oven and let them rest for 5 minutes.
Fill each coconut macaroon with lemon curd and serve.