Toasted Lemon Coconut Macaroons

These toasted lemon coconut macaroons are such a delicious treat! With the most incredible lemon flavour this recipe is made with simple ingredients like almond flour, shredded coconut, lemon, and honey. They are really easy to make and are the perfect healthy snack or dessert. 

Why you will love this recipe: 

• These lemon macaroons have the most incredible flavour. Refreshing lemon with hints of coconut.
• They are so easy to make in just one bowl and only take a few minutes to put together. 
• They take less than 15 minutes to cook!
• They make the perfect healthy dessert or snack. 
• You can use these as energy bites or energy balls too!
• They are naturally gluten free, dairy free, refined sugar free, egg free and paleo. 
• This macaroon recipe can easily be made vegan.
• These lemon energy bites freeze really well.

Key ingredients and substitutions: 

• Finely shredded coconut - they key to any macaroon is shredded coconut. But don't worry, the coconut flavour is not strong if you aren't a coconut fan. 
• Almond flour - to help give this macaroon recipe the perfect texture plus some healthy fats and protein. Be sure to use almond flour and not almond meal.
• Honey - one of my favourite natural sweeteners. Honey gives this dessert the perfect amount of sweetness while keeping this recipe refined sugar free. If you are vegan use maple syrup instead.
• Lemon juice and lemon zest - to give these macaroons the most incredible and refreshing lemon flavour!
• Vanilla extract - to amplify the flavours even more. You could swap this for lemon extract if you want an even stronger lemon flavour. 

How to make this recipe: 

Step one:

First, preheat your oven to 350 degrees Fahrenheit. 

Step two:

Next, in a large bowl mix together the shredded coconut, almond flour, sea salt, lemon zest, coconut oil, honey and vanilla with a pastry blender or fork.

Step three:

Now add the fresh lemon juice and mix everything together with the pastry blender. The mixture should be moist, but not wet.

Step four:

Then form the mixed ingredients into approximately 1 inch balls with your hands and place them on a baking sheet lined with parchment paper.

Step five:

Bake the macaroons for 12-14 minutes, until just toasted. Then let them cool completely before enjoying. 

Chef's tips: 

• When making these macaroons, if you find the dough sticking to your hands, wet them before assembling the dough balls. 
• Line your baking sheet with parchment paper so these macaroons don't stick to it. 
• Melt the coconut oil before adding it to the rest of the ingredients. 
• Store these macaroons in an air tight container in the fridge for up to 7 days.
• These macaroons freeze really well. 

Variations and add ins: 

• To make this recipe vegan: use maple syrup instead of honey. 
• Instead of almond flour you can use cashew flour. 

Frequently asked questions: 

Other desserts you will love: 

• Gluten free cranberry lemon bars
• Lemon vanilla cheesecake
• Lemon cheesecake bars
• Double chocolate avocado brownies
• The Best Vegan Blondies
• Peppermint Brownies

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