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.
Prep Time12 minutesmins
Cook Time16 minutesmins
Course: Cookies, Dessert
Cuisine: American
Servings: 9large cookies or 18 medium cookies
Author: Demeter Trieu
Equipment
Citrus Squeezer
Citrus Zester
Food processor
Ingredients
Lemon Coconut Macaroons
1 ¼cupsunsweetened small coconut shreds*I use these gluten-free small coconut flakes
¼cupfinely groundblanched almond flour
3tablespoonscoconut oilsolid**
¼cuppure maple syrup
1tablespoonfresh lemon juice
1 ½tablespoonslemon zestmore for topping (about 1 teaspoon)
Optional Lemon Glaze (leave out glaze for paleo)
1 ½tablespoonsorganicunrefined confectioners’ sugar*** (sugar-free substitute in notes)
½teaspoonfresh lemon juice
Instructions
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.
*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.