Sweet and Tangy Coconut Macaroons with Lemon Curd

Sweet and Tangy Coconut Lemon Drop Cookies


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What can make a flaky coconut macaroon cookie an even more delectable treat? A dollop of creamy and tart lemon curd spooned into the top.

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Time needed

20 min preparation + 15-20 min cooking

Serving Size / Yield

2 dozen cookies


  • 3/4 C. Honey
  • 6 Large Egg Whites
  • 4 1/2 C. Unsweetened Shredded Coconut
  • 3/4 tsp. Sea Salt
  • 1 1/2 C. Lemon Curd

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Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Pour the honey into a microwaveable bowl and warm for 15 seconds to thin it out. Pour honey into a large mixing bowl. Stir in the egg whites, shredded coconut, and salt until well-incorporated. For each macaroon, scoop out 2-3 rounded tablespoons of the dough onto the parchment paper, making sure to leave space between each cookie. Use your thumb or the end of a wooden spoon to gently press an imprint into the center of each macaroon. Bake for 15-20 minutes until coconut flakes start to brown. Let macaroons cool completely before spooning a dollop of lemon curd into each cookie's imprint.

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