Lemon Macaroon Chicks

Directions

1. 1
   Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2. 2
   Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
3. 3
   Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets.
4. 4
   Repeat with the rest of the mix.
5. 5
   Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
6. 6
   Meanwhile, cut the jelly beans in half lengthwise and set aside.
7. 7
   Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
8. 8
   Take one of the jelly bean halves and pinch an end to make a pointed beak.
9. 9
   Hold the point, shiny-side up, and push the rounded end into the side of a macaroon.
10. 10
    Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes.
11. 11
    Repeat with the rest of the macaroons and serve.