Lemon Macaroon Chicks
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Lemon Curd (prepared)4 large
Egg WhiteDirections:
1
Preheat the oven to 325 degrees F
2
Line two baking sheets with parchment paper
3
Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency
4
Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets
5
Repeat with the rest of the mix
6
Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes
7
Meanwhile, cut the jelly beans in half lengthwise and set aside
8
Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes
9
Take one of the jelly bean halves and pinch an end to make a pointed beak
10
Hold the point, shiny-side up, and push the rounded end into the side of a macaroon
11
Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes
12
Repeat with the rest of the macaroons and serve