As spring comes, we try to speed up its arrival by surrounding ourselves with brighter colors, thinner clothes, fresher foods, and lighter desserts. This week I wanted to share a classic spring dessert, macaroons. I don’t know if we eat macaroons in the spring because they look like a new birds nest, or because they have a fresh flavor, but either way I like them. Macaroons look like they would be a dainty difficult dessert to make, but in reality they are quite easy. For my macaroons I have used the classic almond paste, and brightened up the flavors with lemon curd. My macaroons are moist and full of flavor and are great for spring parties. So say hello to spring with some of my Almond Lemon Coconut Macaroons.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a wooden spoon, a waffle maker, a stand or hand mixer and the oven.
If you are not allowed to use the oven or a mixer by yourself you can ask an adult to help.
ChefElla’s Almond Lemon Coconut Macaroons (about 48 macaroons)
½ Cup Flour
4 Tbl. Almond Paste (packed like brown sugar)
5 ½ Cups Coconut Flakes Sweetened
¼ tsp Salt, Kosher or Sea
7 oz. Sweetened Condensed Milk
8 oz. Lemon Curd (4 oz. = 5 Tbl. + 2 tsp)
-You can find pre-made lemon curd at your local grocery. If you have a recipe for lemon curd make sure it is cold before adding to your macaroon batter.
2 tsp Vanilla
3. Pre-heat your oven to 350F.
4. Using your stand mixer or hand blender mix the almond paste. Add the lemon curd and condensed milk and mix until the almond paste no longer has any lumps.
5. Add the salt, vanilla, and flour and mix on low until the ingredients are combined.
6. Remove the bowl from the mixer and add your coconut flakes. Using a wooden spoon fold the mixture until all of the coconut is incorporated into the wet ingredients. Do not beat but make sure the ingredients are mixed well.
7. Line your cookie sheet with parchment paper or aluminum foil. Spray the paper or foil with pan spray.
8. Using a small scoop (about 2 tablespoons) scoop your macaroons onto the tray.
9. Bake for 13 – 15 minutes. The macaroons will begin to brown. If you like your macaroons with a little more color bake for 18 – 20 minutes but be careful the macaroons can become dry the longer you bake them.
10. Remove the macaroons from the oven, let cool, and serve.
If you are saving your macaroons for later store them in an air tight container.
ChefElla’s helpers can help by:
Measuring out ingredients
Adding ingredients to the bowl
Mixing the ingredients
Scooping the macaroons onto the tray
Older helpers can help by:
Running the mixer and putting the macaroons into the oven