Lemon coconut macarons | Women's Weekly Food
Refrigerate these lemon coconut macarons overnight for an even better flavor and chewier texture—worth the wait! Make 24; cook in 1 hour.
Ingredients
- 3 egg whites
- 2 tablespoon caster sugar
- 1 1/4 cup (200g) icing sugar
- 1/2 cup (60g) ground almonds
- 1/2 cup (40g) desiccated coconut
- 1 tablespoon icing sugar, extra
- lemon cream
- 300 millilitre thickened cream
- 1 tablespoon icing sugar
- 1 teaspoon finely grated lemon rind
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