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Lemon Curd Coconut Macaroons

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Lemon Curd Coconut Macaroons

Lemon Curd Coconut Macaroons recipe



30 servings


15 min


30 min


45 min
Low Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


Amount Measure Ingredient Features
3 each egg whites
* Camera
1 ¼ teaspoons lemon juice
¾ cup sugar
2 ¼ cups coconut
or, hazelnuts, walnuts, almonds
* Camera
lemon curd


Amount Measure Ingredient Features
3 each egg whites
* Camera
6.3 ml lemon juice
177 ml sugar
532 ml coconut
or, hazelnuts, walnuts, almonds
* Camera
1 x lemon curd


Preheat oven to 325F (165C).

Line baking sheet with foil or waxed paper; set aside.

In a large bowl, beat egg whites and lemon juice until stiff peaks form.

While continuing to beat, gradually add sugar.

Fold in coconut or chopped nuts until mixture is evenly blended.

Drop mixture by teaspoonfuls onto lined baking sheets.

Make small indentation in centre, and spoon a teaspoonful lemon curd in it.

Bake 30 minutes.

If cookie starts to brown, slightly reduce the oven temperature.

Cookies should not brown.

Remove cookies from baking sheet and place onto cooling racks.

When cooled store in a tightly sealed container.

If cookies are to be stored longer than 1 to 2 days, add a lemon or apple wedge to the container.

This will keep the cookies from becoming hard.

Makes about 30 cookies.

* not incl. in nutrient facts Arrow up button



What the fuck?! This did not work for me AT ALL.



Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 3337% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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