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Lemon Coconut Macaroons with Candied Kumquats

Makes 8-12 macaroons

 1/3 cup sugar plus 1 tb

1/8 tsp salt

zest of 1 large lemon

3 large egg whites

1 1/2 tsp lemon juice

1/8 tsp vanilla

3 cups shredded unsweetened coconut


candied kumquats

poppy seeds

Preheat oven to 350 F degrees. Butter a silicone bakeware mold of desired shape. Or line a baking sheet with parchment paper if baking without a mold.

In a large bowl, mix together the sugar, zest, and salt. With a fork, slightly crush the zest into the sugar to infuse the sugar of the lemon rind. Let sit for 5 minutes or so.  

Add the egg whites, lemon juice, and vanilla to the sugar mixture and beat with a fork to combine. Add the shredded coconut to the bowl and begin to incorporate the wet ingredients into the coconut, using your hands works best with this.

Once fully combined, spoon and pack in the coconut batter into the butter lined silicone mold, ensuring each portion is tightly packed and uniform. If using a baking sheet lined with parchment, use a 1-inch scoop or spoon to scoop macaroons into small domes, ultimately forming each dome with your hands. Make sure the coconut mounds are packed with a little pressure to ensure they don’t crumble after baking. 

Bake for 15-20 minutes, rotating mold or sheet halfway through baking. Macaroons should be golden around the edges, making sure not to burn bottoms. Garnish each macaroon with some candied kumquats and poppy seeds, and serve warm or at room temperature. Store in airtight container up to 1 week. 

Candied Kumquats

                                     Makes enough to serve with macaroons

1 cup kumquats, thinly sliced, seeds removed

1/2 cup water

1/4 cup sugar

pinch of salt

In a small saucepan, combine all ingredients over medium heat until water and sugar has simmered down and kumquats have become slightly translucent and tender, about 8 minutes or so. The sugar should glaze each slice. Serve with macaroons or refrigerate in an airtight container up to two weeks.