Lemon Drizzle Coconut Macarons

Lemon Drizzle Coconut Macarons

VegetarianFrenchDessertElegantZestySweet
⏱️ 45m PREP
🔥 20m COOK
👥 12 SERVINGS
⚡ 150 CAL/SERV

Overview

These delicate, crisp macarons are filled with a luscious coconut filling and topped with a tangy lemon drizzle, offering a perfect blend of sweetness and zestiness.

Macronutrients per serving

31
grams
Protein
3.0g 10%
Fat
8.0g 26%
Carbs
20.0g 65%

Rich in nutrients

☀️ Vitamin C
15% DV
Supports immune function
🔺 Calcium
2% DV
Essential for bones and teeth
🔺 Iron
4% DV
Important for blood production
🌾 Fiber
7% DV
Promotes digestive health
☀️ Vitamin E
5% DV
Acts as an antioxidant

Ingredients

Macaron Shells

  • 1 cup almond flour sifted
  • 1 1/2 cups powdered sugar sifted
  • 3 large egg whites room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest finely grated

Coconut Filling

  • 1/2 cup coconut cream
  • 1 cup shredded coconut
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Lemon Drizzle

  • 1/2 cup powdered sugar
  • 2 tablespoons lemon juice freshly squeezed

Instructions

  1. 1 Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. 2 In a bowl, sift together almond flour and powdered sugar. Set aside.
  3. 3 In a separate bowl, beat egg whites with a mixer until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form.
  4. 4 Gently fold in the almond flour mixture and lemon zest into the beaten egg whites until just combined and smooth.
  5. 5 Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets.
  6. 6 Tap the baking sheets firmly on the counter to release any air bubbles. Let them sit at room temperature for 20-30 minutes until a skin forms on the surface.
  7. 7 Bake in the preheated oven for 15-18 minutes. Allow to cool completely on the baking sheets.
  8. 8 For the filling, mix coconut cream, shredded coconut, powdered sugar, and vanilla extract until smooth.
  9. 9 For the lemon drizzle, whisk powdered sugar and lemon juice together until smooth. Adjust the consistency with more lemon juice or sugar if needed.
  10. 10 To assemble, pair macaron shells of similar size. Pipe or spread the coconut filling onto the flat side of one shell, then sandwich with another.
  11. 11 Drizzle the lemon icing over the assembled macarons and allow it to set before serving.