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Lemon Coconut Macaroons Recipe (V, GF): an easy vegan recipe for sweetly tart lemon macaroons made from healthy ingredients to brighten your day! #Vegan #Paleo #Macaroons #Coconut #GlutenFree, #DairyFree #RefinedSugarFree #Dessert #HealthyDessert #Lemon #LemonDesserts #VeganDesserts | Recipe at BeamingBaker.com

Lemon Coconut Macaroons Recipe (Vegan, Paleo, Gluten Free, Dairy-Free, Refined Sugar-Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 12 minutes
  • Cook Time: 16 mins
  • Total Time: 28 minutes
  • Yield: 9 large cookies or 18 medium cookies 1x

Description

Lemon Coconut Macaroons Recipe (V, GF): an easy vegan recipe for sweetly tart lemon macaroons made from healthy ingredients to brighten your day! Vegan, Paleo, Gluten Free, Dairy-Free.


Scale

Ingredients

Lemon Coconut Macaroons

  • 1 ¼ cups unsweetened small coconut shreds* (I use these gluten-free small coconut flakes)
  • ¼ cup finely ground, blanched almond flour
  • 3 tablespoons coconut oil, solid**
  • ¼ cup pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 ½ tablespoons lemon zest, more for topping (about 1 teaspoon)

Optional Lemon Glaze (leave out glaze for paleo)


Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. Add all Lemon Coconut Macaroon ingredients (coconut, almond flour, oil, maple syrup, lemon juice and lemon zest) to a food processor (preferred) or blender. Here are the gluten-free small coconut flakes that I use–you must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
  3. Blend just until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
  4. Using a cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart.
  5. Bake for 14-18 mins, until golden around the edges and slightly golden on top. Mine took 16 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
  6. Optionally, make glaze (skip for paleo). In a small bowl, whisk together Lemon Glaze ingredients: organic, unrefined confectioners’ sugar and lemon juice. Whisk until thickened. Drizzle macaroons with glaze. Optionally, top with lemon zest. Enjoy! Storing instructions below.

Adapted from my 4 Ingredient Paleo Coconut Macaroons.


Notes

  • *You must use small coconut flakes for this recipe. The coconut flakes should be the size of sprinkles, or about half a grain of rice. Large coconut flakes will result in flat, spread out cookies (unlike the round macaroons you see in the pictures). Here are the gluten-free small coconut flakes that I use (pictures included in link).
  • **Solid coconut oil is best for this recipe. Using melted coconut oil will result in smaller macaroons.
  • ***Powdered sugar substitutes: Swerve powdered sugar is a good sugar-free, low carb substitute. You can also grind the sweetener of your choice, such as Xylitol, in a coffee grinder or small blender until you get a powder. Since Swerve is a bit drier, use about 2 ½ teaspoons lemon juice to make the glaze. You can also add more powdered sugar if you’d like a thicker glaze.
  • Store in an airtight container for 1 week at room temperature or in the refrigerator.
  • If freezing, store in an airtight, freezer-friendly container for up to 1 month. Allow to thaw for 15 minutes before enjoying.
  • Category: Cookies, Dessert
  • Method: Bake
  • Cuisine: American