Soft Coconut Macaroons with Creamy Lemon Filling – Easy & Irresistible Cookie Recipe
Chewy coconut macaroons with a silky lemon cream center, topped with toasted coconut. Perfect for parties, holidays, or anytime you crave a bright, indulgent cookie.
Ingredients
For the Coconut Cookies
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- 2 egg whites
- Pinch of salt
For the Lemon Cream Filling
- ½ cup lemon curd store-bought or homemade
- Optional: 1 Tbsp heavy cream for extra smoothness
For Topping
- Extra shredded coconut for toasting
Instructions
- Prepare the oven: Preheat to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix the macaroon base: Combine shredded coconut, sweetened condensed milk, and vanilla in a large bowl.
- Whip the egg whites: Beat egg whites with a pinch of salt until stiff peaks form. Gently fold into the coconut mixture.
- Shape the cookies: Scoop dough into balls and press the center with your thumb to create a cavity.
- Add lemon filling: Spoon ½–1 teaspoon of lemon cream into each cavity.
- Top with coconut: Sprinkle extra shredded coconut on top.
- Bake: Bake for 12–15 minutes, until edges are golden and tops lightly toasted.
- Cool before serving: Let cookies cool fully so the lemon filling thickens.
Notes
Tips
- Whip egg whites to stiff peaks for the best texture.
- Avoid over-baking—they dry out quickly.
- Chill lemon filling slightly for easier spooning.
- Use parchment paper to prevent sticking.
Variations
- Chocolate Drizzle: Add melted white or dark chocolate on top.
- Lime Version: Replace lemon curd with fresh lime curd.
- Piña Colada Style: Add crushed pineapple to the filling.
- Coconut Caramel: Swap lemon cream for dulce de leche.
Storage
- Room Temperature: 2 days in an airtight container
- Refrigerator: Up to 5–6 days
- Freezer: Up to 2 months (unfilled cookies only)