{Recipes: Coconut and Meyer Lemon Love}

Hi all! I haven’t posted a recipe in over a week so thought I’d share a couple dessert recipes I made this past Easter weekend.

My good friend and fellow blogger celebrated her birthday this past week. We both share a love for dark chocolate and coconut so I thought I’d make her a mini batch of homemade macaroons. The recipe couldn’t be easier, just 4 ingredients: unsweetened coconut flakes, honey, salt and egg whites..that’s it! 

When they were done baking, I melted a bar of Poca Dolce chinese 5 spice infused bittersweet chocolate in the microwave in 30 second intervals till smooth.

And drizzled a generous coating of chocolate over top the snowy domes. A crisp exterior surrounding a sweet chewy coconut center. The bittersweet chocolate adds a touch of decadence that makes these feel extra indulgent.

5 Spice Chocolate Coconut Macaroons (adapted from Elana’s Pantry)

Makes 8 cookies.

  • 2 large egg whites
  • ¼ cup honey
  • ¼ teaspoon celtic sea salt
  • 2 ½ cups unsweetened coconut flakes
  • 1 – 50 gram bar of 5 spice chocolate bar (or bittersweet chocolate with a 1/4 tsp chinese 5 spice powder)
  1. In a medium bowl, whisk together egg whites and honey with a fork
  2. Briefly whisk in salt, then stir in coconut flakes
  3. Place bowl in fridge to chill for ½ hour
  4. Fill a 2 tablespoon scoop with batter, so it’s heaping full
  5. Using your hand, firmly pack batter into scoop so it is level
  6. Release batter onto a parchment lined baking sheet
  7. Bake at 350° for 10-12 minutes, until macaroons are golden brown
  8. Cool for 1 hour and serve


Feeling inspired by my upcoming Paris trip, I decided to make one of my favourite classic French desserts. The bright citrus flavours scream spring time to me.

I did some internet research and came upon this unique recipe for French tart dough. It begins with combining butter, oil, water  and salt and cooking it in the pyrex bowl in the oven till it bubbles and browns.

Then you stir the flour into the hot butter mixture…crazy right?! But I went with it and pressed the dough into my tartlet tins. The result: beautiful flaky buttery golden shells. Success!

While they cooled, I got to work on my meyer lemon curd, which I’ve made before on my blog. I used the same recipe as last time since my first attempt turned out so wonderfully.

Twenty minutes later, the fruits of my labour. Silky and velvety bliss.

Fill the tarts and chill them in the fridge till ready to serve. A guaranteed crowd pleaser, I promise!

Tarte au Citron (makes 1 – 8″ tart or 6 tartlets)
French tart dough – adapted from Paule Caillat of Promenades Gourmandes
  • 90 g (3 oz) unsalted butter, cut into pieces
  • 1 tablespoon vegetable oil (I used canola)
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 150 g (5oz, or 1 slightly-rounded cup) flour
  • 1 batch of meyer lemon curd

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.

2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.

5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.

(Paule takes a fork and reinforces the dough to the sides, which I didn’t find necessary.)

6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.

7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.

I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.

8. Let the shell cool before filling. Chill the tartlets in the fridge till ready to serve.


At the last-minute on Sunday, I found out I needed a dessert to feed eight people. In a panic, I rummaged through my fridge and pantry and came up with this..

I used the leftover meyer lemon curd and folded that into a bowl of freshly whipped cream to make a velvety citrus mousse for a simple yet elegant cake. I added a scraped vanilla bean to compliment the light lemon flavour.

(Recipe: 1.5 cups of heavy cream, whipped till fluffy + 1/2 cup of lemon curd + seeds from 1/2 vanilla bean)

I spread this over a simple white sponge cake (recipe here). A great opportunity to use up leftover egg whites (which you can keep in the freezer and defrost when ready to use).

And finished it off with a few handfuls of fresh berries.

And used the leftover mousse to fill my remaining tart shells. Nothing wasted here . Bon appetit!

P.S. – One more day till Paris! I can’t believe I was planning this trip last summer and it’s finally here!

One Response to “{Recipes: Coconut and Meyer Lemon Love}”
  1. Mallory says:

    mmmm lemon curd!

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