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    Home » Course » Dessert

    Toasted Lemon Coconut Macaroons

    Published: Mar 30, 2022 · Modified: Oct 13, 2022 by Erin Carter · This post may contain affiliate links · 15 Comments

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    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. 

    A rack with lemon coconut macaroons on it.

    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. 

    A tray of lemon macaroons with lemon zest around them.

    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. 
    A tray of toasted lemon coconut macaroons with lemon slices around it.

    Frequently asked questions: 

    What is the difference between a macaroon and a macaron? 

    Both desserts are classically made with egg whites, sugar, vanilla and salt, however, macarons are typically made with finely ground blanched almonds (also known as almond flour), while macaroons are made with flaked coconut. Macarons look like little cookie sandwiches, while macaroons are round in shape. 

    Can I make these macaroons vegan?

    Absolutely! Simply swap the honey for maple syrup. 

    What if I can't have almond flour?

    I recommend using cashew flour instead. 

    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

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Toasted Lemon Coconut Macaroons

    These toasted lemon coconut macaroons are such a simple, delicious dessert. With a refreshing lemon flavour and hints of coconut you will love how easy they are to make.
    4.86 from 7 votes
    Print Pin Rate
    Course: Baking, Dessert, Snack
    Cuisine: American, Italian
    Diet: Gluten Free, Low Lactose, Vegan
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 16
    Calories: 179kcal
    Author: Dr. Erin Carter

    Ingredients

    • 2 cups finely shredded coconut
    • 1 cup almond flour
    • 2 tablespoon fresh lemon zest
    • 1 pinch sea salt
    • 1/3 cup coconut oil, melted
    • 1/3 cup honey (use maple syrup for vegan)
    • 1/4 cup fresh lemon juice
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat your oven to 350F.
    • In a large bowl mix together the shredded coconut, almond flour, sea salt, lemon zest, coconut oil, honey and vanilla with a pastry blender.
    • Once the above ingredients are combined add the fresh lemon juice and mix together with the pastry blender. The mixture should be moist, but not wet.
    • Form the mixed ingredients into approximately 1 inch balls with the palm of your hands and place on a baking sheet lined with parchment paper.
    • Bake in oven for 12-14 minutes or until tops start to turn golden brown.
    • Remove from oven and let macaroons cool. Then enjoy!

    Notes

    1. If you are having a hard time getting these to stick together, wet your hands and then try forming the macaroons.
    2. These also taste really good after they have been refrigerated.
    3. Nutritional values are an estimate, and will vary depending on the exact ingredients you use. 

    Nutrition

    Calories: 179kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 73mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Elizabeth

      May 14, 2015 at 4:39 pm

      Hi there! Could I use coconut flour instead of almond flour? Thank you!

      Reply
    2. Erin Carter

      May 14, 2015 at 8:02 pm

      Hi Elizabeth. Unfortunately coconut flour cannot be subbed 1 for 1 for almond flour. Coconut flour needs much more moisture than does almond flour so they recipe wouldn't work out. I will work on developing a coconut flour version in the future though since I know many people can't tolerate the nuts!

      Reply
    3. Jessica

      December 07, 2015 at 3:31 pm

      These look delicious! Can't wait to try these with a lemon glaze 🙂

      Reply
    4. Erin Carter

      December 07, 2015 at 3:37 pm

      Oh Jessica the lemon glaze sounds like an amazing addition!

      Reply
    5. Gypsegrl

      April 06, 2016 at 4:20 am

      Thanks for the recipe! How many macaroons does it make?

      Reply
    6. Erin Carter

      April 06, 2016 at 11:48 am

      I can't believe I didn't include that! so sorry! I believe it makes about 15-16 depending on the size of the macaroons you make. But the next time I make them I will let you know for sure.

      Reply
    7. DV

      May 06, 2016 at 1:45 am

      can't wait to try these! and lemon glaze.....yom yom my taste buds are zinging for lemon!

      Reply
    8. Erin Carter

      May 06, 2016 at 2:16 am

      Lemon flavoured desserts are some of my favourite! I hope you like them xoxo

      Reply
    9. Anonymous

      July 25, 2016 at 6:26 pm

      Looks great. Can I use juice from an orange instead of lemon?

      Reply
    10. Erin Carter

      July 25, 2016 at 11:50 pm

      I have never tried this recipe with orange juice. I suspect it would work but I make no promises. If you end up trying it I would love to hear how it turns out.

      Reply
    11. Kristie

      March 30, 2022 at 1:43 am

      YUMMMMM!!! 🙂5 stars

      Reply
    12. William

      April 22, 2022 at 12:31 am

      Would using egg whites help keep them together? Or is that the job of the coconut oil?

      Reply
      • Erin Carter

        April 22, 2022 at 12:35 am

        Hey!
        There is no need for egg whites in this recipe. The macaroons stay together totally fine. Both the honey and the coconut oil help with that.
        I hope you like them!

        Reply
        • William

          April 22, 2022 at 3:46 am

          Ahh. I'm doing a keto version, so honey is off the list.

          Reply
          • Erin Carter

            April 22, 2022 at 12:59 pm

            I have never tried any keto variations of this recipe so any changes you make I cannot guarantee if they will work out.

            Reply

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