For the coconut macaroon cookies combine all the ingredients together in a larger mixing bowl and mix by hand.

Squeeze & knead the mixture very well to distribute the ingredients throughout the mixture

Scoop very compact scoops into a 2 ounce cookie scoop and bake spaced 1" apart on a parchment lined sheet pan in a preheated 350°F oven for 20 minutes

For the miniature cookie cups scoop with a #100 scoop into a lightly sprayed (with pan spray) miniature muffin pan then press each one to make an indent in the center

Bake in a preheated 350°F oven for 20 minutes

Remove cookies from the pan when cooled and then fill with the cooled lemon custard

For the regular coconut macaroons dip in tempered chocolate when fully cold and drizzle with more chocolate

For the lemon custard combining the sugar and the cornstarch together in a heavy bottom medium sauce pot

Add the lemon juice, lemon zest, water and plant milk and a pinch of turmeric for color if desired

Cook over medium high heat stirring constantly to avoid scorching the bottom

Once it comes to a full boil remove it from the heat pour into a clean bowl and let it cool in the refrigerator