Sweet and Tangy Coconut Macaroons with Lemon Curd
Serving Size / Yield
- 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
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.