Coconut Macaroons With Meyer Lemon Curd
Author: 
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 15-20 cookies
 
The macaroons are terrific on their own and can be quickly assembled if you don’t have time to make the lemon curd.
Ingredients
For The Lemon Curd
  • 2-3 Meyer Lemons
  • 1 cup (113g) sugar
  • 2 Large eggs
  • 1 Large egg yolk
  • 1 stick unsalted butter (113g), cut into 4 pieces
For The Macaroons
  • 2 cups (150g) shredded sweetened coconut
  • cup (115g) granulated sugar
  • 2 egg whites, slightly beaten
  • 1 teaspoon vanilla extract
Instructions
For The Lemon Curd
  1. Set up an ice bath by placing a medium bowl in a larger bowl partially filled with ice and water. Set a fine mesh sieve strainer over the top of the smaller bowl and set aside.
  2. Finely grate enough zest from lemons to measure 1 tablespoon and squeeze enough juice to measure ½ cup (118ml).
  3. Combine lemon zest and sugar in a small bowl and blend thoroughly with your fingers.
  4. Whisk together sugar mixture and eggs in a metal bowl. Set bowl over a saucepan of simmering water and whisk until sugar has dissolved, about 1 minute. Add the lemon juice and continue whisking, until thick and smooth and an instant-read thermometer registers 160°F (71°C), about 5-7 minutes.
  5. Add butter and whisk until well combined. Remove from heat and strain into prepared bowl.
  6. Let mixture cool completely then transfer to an airtight container and refrigerate over night. Lemon curd will keep for about 1 week, covered and chilled.
For The Macaroons
  1. Preheat oven to 350°F (176°C). Mix all of the ingredients together in a medium bowl until well blended. I like to use my fingers at the end to make sure everything is combined well.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Scoop 1 heaping teaspoon of the dough and place on baking sheet. Shape dough into a thin flat circle and repeat with remaining dough. Try and make circles more or less even in size since they will be sandwiched together.
  3. Bake for 10-15 minutes or until edges are golden brown then remove from oven. Let cookies cool for a couple of minutes before transferring them to a wire baking rack to cool completely. If using a silicone mat, cookies can cool on baking sheet. Repeat with any remaining dough.
  4. When ready to serve, spread desired amount of lemon curd between two cookies and sandwich them together. Note that once lemon curd has been placed between cookies, they will need to either be eaten or refrigerated. I like to keep the sandwiched cookies in the fridge and eat them cold. This recipe makes about 15-20 sandwiched cookies depending on the size of dough circles.
Recipe by Honest Cooking at https://honestcooking.com/passover-coconut-macaroons-with-meyer-lemon-curd/