Lemon Curd Coconut Macaroons
If you’re craving a dessert that’s equal parts tropical and tangy, these Lemon Curd Coconut Macaroons are about to become your new obsession. Perfectly crisp on the outside, delightfully chewy on the inside, and topped with a burst of bright lemon flavor, these treats are as stunning as they are delicious. Made with GOOD GOOD Lemon Curd, they’re easy to whip up and even easier to devour.
Servings: 12
Ingredients
- ½ jar GOOD GOOD Lemon Curd
- 1 ½ cup unsweetened shredded coconut
- ¾ cup sweetened condensed milk
- ⅓ cup egg whites
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 325°F.
- Mix the condensed milk, lemon zest, vanilla extract, and pinch of salt in a large bowl.
- Add the coconut shreds and mix until well combined.
- Whisk the egg whites with a hand mixer in a separate, large mixing bowl until stiff peaks form (about 5 minutes).
- Add the coconut shred mixture to the egg whites and mix until well combined.
- Using a small cookie scoop, scoop small balls of the mixture onto a baking sheet lined with parchment paper, spacing about one inch apart.
- Form a nest in the center of the dough using a small spoon or your finger. Bake for 17-20 minutes, until slightly golden.
- Let them cool for about 5 minutes before spooning the GOOD GOOD Lemon Curd into the center of each macaroon.
Whether you’re impressing guests or treating yourself, this recipe delivers pure sunshine in every bite. Happy baking!
