{"id":17119,"date":"2021-03-20T07:03:45","date_gmt":"2021-03-20T13:03:45","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/coconut-macaroons-with-lemon-curd-an-easy-coconut-treat-for-easter\/"},"modified":"2021-08-05T20:17:34","modified_gmt":"2021-08-06T02:17:34","slug":"coconut-macaroons-with-lemon-curd-an-easy-coconut-treat-for-easter","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/coconut-macaroons-with-lemon-curd-an-easy-coconut-treat-for-easter\/","title":{"rendered":"Coconut Macaroons with Lemon Curd – An easy coconut treat for Easter"},"content":{"rendered":"

These coconut macaroons with lemon curd are the best spring treat for Easter and Mother\u2019s Day! Soft and chewy thanks to sweetened condensed milk and, topped with an easy homemade lemon curd. A delicious spring treat! Jump to Recipe<\/a><\/span><\/p>\n

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Looking for an easy coconut treat for Mother\u2019s Day or Easter? Make these Coconut Macaroons with Lemon Curd! As a coconut addict, <\/span>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<\/a> or my Pistachio Coconut Macaroons<\/a> – two of the most popular cookie recipes on the blog. Here\u2019s another one! A Coconut Macaroon with filled with homemade Lemon Curd<\/a> made for the warm season, <\/span><\/p>\n

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Like any lemon lover would do, I decided to make some coconut macaroons filled with my easy sugar-free lemon curd<\/a>. 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. <\/span><\/p>\n

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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. <\/span><\/p>\n

The cookies freeze like a charm also, and I usually make a double batch to make sure I\u2019ve got a stash on hand at any given moment. <\/span><\/p>\n

Sweetened Condensed Milk make macaroons extra juicy<\/span><\/h2>\n

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\u2019s sticky-sweet and makes the best<\/em> 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.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

 Bake for 20 minutes and cool on a wire rack.<\/span><\/p>\n

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Tips: <\/h2>\n