Light and fluffy coconut egg white macaroons filled with a delicious tangy passion fruit curd. My passion fruit filled egg white macaroons are made with less sugar, and are also gluten free and dairy free friendly!
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with either parchment paper or a silicone baking mat.
In a medium sized bowl, beat the egg whites with the sugar, vanilla extract and salt until frothy.
Fold in the 4 cups of coconut flakes. Form the macaroons into 12 balls and place on the baking sheet.
Bake for 20-25 minutes or until they are golden brown. Allow them to cool on a wire baking rack.
For the passion fruit curd:
In a saucepan, whisk together the sugar, arrowroot starch, soy milk, and passion fruit flakes. If you want it thicker use 1 tablespoon of the starch. For a thinner consistency, use ½ tablespoon.
Allow the passion fruit curd to cool completely.
Using a skewer, poke a hole in the side of a macaroon. Gently move the skewer around the inside of the macaroon to form a cavern. (Or use your pinky finger.)
Transfer your cooled curd into a piping bag with a small tip.
Pipe the curd into the hole your created.
Gently press the hole on the side of the macaroon closed. Enjoy!
Notes
Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed. This recipe inspiration was from baking-sense.com and alattefood.com