Toasted Lemon Coconut Macaroons (gluten-free)

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. 

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Top tips: 
• Variations and add ins: 
• How to store:
• Frequently asked questions: 
• Other desserts you will love: 
• Recipe

Why you will love this recipe:

• The taste! These homemade lemon macaroons have the best lemon flavour. They are sweet, but not too sweet, and are lightly toasted to give them the best texture.
• Even though they are made from scratch they are quick and easy to make and take less than 15 minutes to bake.
• They are made in one bowl so the clean up is so simple. 
• They make the perfect healthy dessert or snack and you can use these as lemon energy bites or energy balls too!
• They are naturally gluten free, dairy free, refined sugar free, egg free, and paleo and can easily be made vegan too. 
• This dessert stores well and freezes really well so is a great option for meal prep.

Ingredients and substitutions: 

• Finely shredded coconut - the key to this macaroon recipe. But don't worry, the coconut flavour is not strong if you aren't a coconut fan. Be sure to use finely shredded coconut rather than coconut flakes.
• Almond flour - to help give this macaroon recipe the perfect texture and flavour. Be sure to use almond flour and not almond meal which is too coarse and gritty.
• 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!
• Coconut oil - this helps give this dessert the perfect texture and adds moisture.
• Sea salt - to help contrast the sweetness of this dessert.
• 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 (step-by-step): 

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. 

Top tips: 

• When making these macaroons, if you find the dough sticking to your hands, wet your hands before assembling the dough balls. 
• Line your baking sheet with parchment paper so these macaroons don't stick to it. 
• Be sure to use melted coconut oil.

Variations and add ins: 

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

How to store:

Store these macaroons in an airtight container at room temperature for ups to 3 days or in the fridge for up to 7 days. I actually love how they taste when they are cold from the fridge.

These macaroons also freeze really well and can be frozen for ups to 3 months in an airtight container or freezer proof bag.

Frequently asked questions: 

Other desserts you will love: 

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

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Recipe