Lemon Drizzle Coconut Macarons

Ingredients

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

• 1 cup coconut cream
• 1 cup shredded coconut
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

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

Method

1. 01
   Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. 02
   In a bowl, sift together almond flour and powdered sugar. Set aside.
3. 03
   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. 04
   Gently fold in the almond flour mixture and lemon zest into the beaten egg whites until just combined and smooth.
5. 05
   Transfer the batter to a piping bag fitted with a round tip and pipe small rounds onto the prepared baking sheets.
6. 06
   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. 07
   Bake in the preheated oven for 15-18 minutes. Allow to cool completely on the baking sheets.
8. 08
   For the filling, mix coconut cream, shredded coconut, powdered sugar, and vanilla extract until smooth.
9. 09
   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.