Coconut macaroons with lemon curd



Coconut macaroons

  1. Preheat oven to 325 F and line a baking sheet with parchment.
  2. In a bowl, combine coconut, condensed milk, corn starch, salt and vanilla. Mix and set aside.
  3. Whisk the egg whites until they form stiff peaks.
  4. Fold the coconut mixture into the egg whites.
  5. Scoop macaroons onto the lined baking sheet.
  6. Bake macaroons for 20-25 minutes until macaroons are golden.
  7. Transfer to a wire rack and cool.

Lemon curd

  1. In a saucepan, whisk together eggs, yolks, sugar, zest, and lemon juice.
  2. Place over medium heat and whisk constantly until curd begins to thicken.
  3. Once it sputters, immediately remove from heat and whisk in the butter.
  4. Place back onto heat and let sputter once more.
  5. Strain curd into a glass jar and cool to room temp before placing in the fridge.
  6. Chill and enjoy. Best enjoyed after it has chilled.