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Lemon Curd Coconut Macaroons

 
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Lemon Curd Coconut Macaroons recipe

Yield

30

servings

Prep

15

min

Cook

30

min

Ready

45

min

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

Ingredients

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

Directions

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

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 3337% of calories 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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