Hello everyone, I hope you are all well!
These little coconut pies are filled with a luscious lemon cream and topped with fresh berries, super easy to make and so delicious!
Here is the recipe, enjoy!
Macaron pastry cases (yield: 4-6 mini pies)
- 1 3/4 up (180 g) desiccated coconut
- 2 egg whites
- 1/2 cup (115 g) regular sugar
Bring out all the ingredients.
Put the coconut, sugar and egg whites into a bowl. Using a rubber spatula, mix until combined.
Grease the mini pie pans with non-stick baking spray and press the coconut mixture into the base and up the sides.
There will be enough mixture to make 6 mini pies, but I like the crust to be quite thick so will only make 4 this time.
Bake in a 300 ˚F (150 ˚C) oven for about 30 minutes, or until golden.
The lemon cream filling:
- 2 1/4 cup (500 ml) heavy cream, whipped
- 1 quantity lemon curd, chilled
Fold the lemon curd into the whipped cream, you can find the recipe for lemon curd here.
Fill the coconut pastry cases with the lemon cream and decorate with some fresh berries.
Wishing you all a wonderful day!
Hugs from me to you.