Dieser Beitrag ist auch verfügbar auf: Deutsch (German)
These coconut macaroons with lemon curd are the best spring treat for Easter and Mother’s Day! Soft and chewy thanks to sweetened condensed milk and, topped with an easy homemade lemon curd. A delicious spring treat! Jump to Recipe
Looking for an easy coconut treat for Mother’s Day or Easter? Make these Coconut Macaroons with Lemon Curd! As a coconut addict, Coconut Macaroons are one of my favorite cookies ever and I have many versions living on the blog! Check out these Soft Coconut Macaroons with Marzipan or my Pistachio Coconut Macaroons – two of the most popular cookie recipes on the blog. Here’s another one! A Coconut Macaroon with filled with homemade Lemon Curd made for the warm season,
Like any lemon lover would do, I decided to make some coconut macaroons filled with my easy sugar-free lemon curd. Now you can satisfy those springtime lemon cravings by spreading lemon curd on things like toast, muffins and pancakes. The coconut and the lemon curd really make a nice combination PLUS making lemon curd is the best way of using up those egg yolks you have leftover from making the macaroons. SO No more wasted yolks, and what have you got to lose? If all else fails, You can still fill the cookies with chocolate, and no one will ever know.
The bright and creamy lemon curd is a match made in heaven for the chewy coconut cookies. Got leftover lemon curd? You can either freeze it or make some lemon mousse pie some meringue nests or a French lemon tart.
The cookies freeze like a charm also, and I usually make a double batch to make sure I’ve got a stash on hand at any given moment.
Sweetened Condensed Milk make macaroons extra juicy
These coconut macaroons are made with sweetened condensed milk which lends the coconut cookies its sweetness and keeps them soft and chewy. The sweetened condensed milk really is a key ingredient here. It’s sticky-sweet and makes the best coconut macaroons. Many macaroon recipes call for it but, in my experience, they often end up using too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven.
To make these, stir together the sweetened condensed milk, unsweetened shredded coconut, ginger and vanilla in a large bowl. Then stir in a little bit of lemon zest into the mixture to brighten up the flavor. We use only 3/4 cups here.
In a mixing bowl, beat the cold egg whites until stiff peaks are formed. Gently, fold the egg whites into the coconut mixture. You want the mixture to be fairy stiff. Drop the macaroon on a baking sheet lined with parchment paper or a silicone baking mat. Next, take the back of a teaspoon or your finger and press down the center of the mixture making a little nest.
Bake for 20 minutes and cool on a wire rack.
- Use my easy sugar-free lemon curd recipe as a filling
- You want to make sure to use parchment paper (NOT wax paper) on the baking sheets. Macaroons will stick to wax paper.
- Macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil.
★ Did you make and love this recipe for Coconut Macaroons with lemon curd? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Lemon Curd Coconut Macaroons Easter Nests
- 3/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 tsp ground ginger
- 1/2 teaspoon lemon zest
- 1 14 oz bag sweetened shredded coconut
- 3 large egg whites
- lemon curd see notes
Preheat oven to 325 degrees F.
Line 2 baking sheets with parchment paper or silicone baking mats.
In a bowl, combine sweetened condensed milk, salt, vanilla, 1/2 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.
Once macaroons have baked and cooled, spoon about 1 teaspoon of curd in the center of each macaroon.
For the lemon curd, use storebought or make your own using my sugar-free lemon curd recipe