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.
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)
- 1 ½ tablespoons organic, unrefined confectioners’ sugar*** (sugar-free substitute in notes)
- ½ teaspoon fresh lemon juice
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- 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.
- 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.
- Using a cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart.
- 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.
- 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.
- *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