Coconut Macaroon Nests

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Macaroon Nests
2/3 cup sweetened condensed milk
1 egg white
1 1/2 tsp vanilla
1/8 tsp salt
3 1/2 cup sweetened coconut
Lemon Curd
1 lemon zest
1 1/2 cup granulated white sugar
4 egg yolks (save the whites for another recipe!)
1/2 cup fresh lemon juice (3 to 4 lemons)
1 cup butter, cubed (if you use salted butter, skip the salt)
pinch of salt


Macaroon Nests

  1. Preheat the oven to 325°F.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, blend together with a spatula, the sweetened condensed milk, egg white, vanilla extract, and salt.
  4. Add in the coconut and mix well.
  5. With a spoon, scoop up about 2 tablespoons of the “dough” and place a couple inches apart on the lined baking sheet.
  6. With your thumb, press a small indent into the center of each cookie, creating the ‘nest’.
  7. Bake cookies for 17 to 20 minutes, or until slightly golden brown.
  8. Remove from the oven and carefully re-indent the nest well again, but be careful they’re hot!
  9. Let them hang out on the baking sheet for at least 5 minutes, then remove to a cooling rack and cool completely before you add your lemon curd and
    mini eggs.
  10. Once fully cooled, add a little dollop of lemon curd, Nutella, buttercream or jam to the centers, and top with a couple little mini eggs! ENJOY!

Lemon Curd

  1. In a medium saucepan, add your lemon zest, sugar and egg yolks. Carefully whisk together then turn on the heat to medium low.
  2. Almost immediately add your lemon juice to help break down the sugar.
  3. We are going to cook over medium low heat until it starts to thicken, it will take about 10 minutes. Really watch the heat, and alternate between medium low and low, so we don’t “scramble” anything.
  4. The lemon curd will begin to thicken when it’s just below a simmer (around 170 degrees F).
  5. Once you start to see “swampy” bubbles, it’s starting to come together. You might notice that there are bits of zest, and potentially a little egg yolk that cooked together. If this is the case, you can take off the heat at this point, and strain the mixture using a fine mesh sieve. Place a sieve over a medium bowl and pour everything through. Using a ladle or spatula, push
    as much as you can through. Discard the “bits” remaining in the sieve and return the silky smooth curd liquid to the pot then let cook again for another
    minute or so.
  6. Add your cubes of butter, let melt into the curd and cook another 1-2 minutes, then remove from the heat and cool then enjoy.
  7. Store in jars or covered containers in the fridge for up to 2 weeks.
See Cook with Meg’s video for this recipe here!

Learn more about Cook with Meg here.