Coconut and Lemon Macaroons

Preparation time: 15 minutes

Cook time: 20 minutes

Nutrition facts (per serving): 281cal (6g fat, 4g protein, 0.6g fiber)

A dessert that has no parallel, the coconut macaroons, have a crispy blend of coconut shred that’s then baked and served with lemon curd.

Ingredients (8 servings)

2 egg whites

2 1/4 cups coconut, shredded

3 1/2 ounces caster sugar

2/3-ounce pistachios, chopped

Zest of 1 lemon

Lemon Curd

3 large egg yolks

1/4 cup caster sugar

1/4 cup lemon juice, strained

3 1/2 ounces cold butter, diced

Preparation

For the lemon curd, place the egg yolks and sugar in a heatproof bowl and mix until thick and pale. Add lemon juice, then place this bowl over a saucepan filled with simmering water. Mix and cook for 2 minutes until thick. Add in the cold butter, and stir to mix well. Stir and cook for 8 minutes until curd is very thick and coats the back of a spoon. Cool. Cover the surface with plastic wrap. Chill for 2 hours until needed. To make shells, at 360 degrees F, preheat your oven. Line two baking sheets with parchment paper. Mix the coconut shreds with sugar, pistachios, lemon zest, and egg whites in a ball. Divide the macaroon mixture into small balls and place them in the two baking sheets. Bake them for 10 minutes or more until light golden in color. Serve with prepared lemon curd on top.