Sometimes, you find yourself with a bag of sweetened, shredded coconut burning a whole in your cabinet and you just need to do something with it — hello, coconut macaroons! This recipe was based on an idea that I saw in Food Network magazine, but I messed around with the original recipe a lot. I decreased the egg white (for a crunchier macaroon) and whisked that in a mixer, decreased the sugar, and added the lemon curd and poppy seeds.
The recipe below will make 8-10 macaroons. The problem I always have with these types of cookies is that they are best the first day, but then the recipe makes so many that you can never eat them all the first day. Solution – half batch! And if you’re making them for a crowd, just use the full 14. oz bag of coconut and double the rest of the ingredients for 16 -20 macaroons. Perfect for an Easter treat!
You could also swap out the vanilla for lemon extract, but I actually think the hint of vanilla with the tart lemon is very nice.