INGREDIENTS
- 375 g shredded coconut
- 1 tbsp cornstarch
- 270 g condensed milk
- 65 g egg whites
- 1 tsp lemon zest
- 1/4 tsp salt
- 1 tbsp vanilla
- 1 large eggs
- 20 g egg yolks
- 75 g sugar
- 65 g lemon juice
- 1/2 tbsp lemon zest
- 60 g butter
METHOD
Coconut macaroons
- Preheat oven to 325 F and line a baking sheet with parchment.
- In a bowl, combine coconut, condensed milk, corn starch, salt and vanilla. Mix and set aside.
- Whisk the egg whites until they form stiff peaks.
- Fold the coconut mixture into the egg whites.
- Scoop macaroons onto the lined baking sheet.
- Bake macaroons for 20-25 minutes until macaroons are golden.
- Transfer to a wire rack and cool.
Lemon curd
- In a saucepan, whisk together eggs, yolks, sugar, zest, and lemon juice.
- Place over medium heat and whisk constantly until curd begins to thicken.
- Once it sputters, immediately remove from heat and whisk in the butter.
- Place back onto heat and let sputter once more.
- Strain curd into a glass jar and cool to room temp before placing in the fridge.
- Chill and enjoy. Best enjoyed after it has chilled.