These are the best lemon coconut macaroons! They are so easy to make and have the most incredible lemon flavour. This recipe is made with simple ingredients including almond flour, shredded coconut, lemon, and honey and these macaroons are gluten-free and dairy-free.
Lemon flavoured desserts like my gluten-free lemon pop tarts and lemon lavender cookies are some of my all time favourite treats, which is why I can't wait for you to try the lemon macaroon recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- The taste! These homemade lemon coconut macaroons have the best lemon flavour. They are sweet, but not too sweet, and are lightly toasted to give them the best texture.
- 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 - just like my gluten-free yogurt biscuit recipe.
- These lemon coconut macaroons make the perfect healthy dessert or snack and you can use these as lemon energy bites or energy balls too!
- They are gluten-free, dairy-free, refined sugar free, made without condensed milk, egg free, and paleo and can easily be made vegan.
If you are a fan of lemon desserts you will also love lemon blueberry cookies recipe, easy lavender mint lemonade and my lemonade smoothie recipe.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Finely shredded coconut - the key to this lemon coconut 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 and not 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. Instead of almond flour you can use cashew flour.
- Honey - one of my favourite natural sweeteners. Honey gives this dessert the perfect amount of sweetness while keeping this recipe refined sugar free.
- 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.
Recipe variations:
- To make vegan: use maple syrup or date syrup instead of honey to sweeten these lemon coconut macaroons.
How to make lemon coconut macaroons:
- Step 1: First, preheat your oven to 350 degrees Fahrenheit and 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 2: Now add the fresh lemon juice and mix everything together with the pastry blender. The mixture should be moist, but not wet.
- Step 3: 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 4: 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.
- Be sure to use melted coconut oil for making these macaroons.
- How to store: store any leftover lemon coconut 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.
Lemon coconut macaroons FAQs:
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.
Absolutely! Simply swap the honey for maple syrup or date syrup.
I recommend using cashew flour instead.
Yes, these macaroons also freeze really well and can be frozen for ups to 3 months in an airtight container or freezer proof bag.
Other lemon recipes you will love:
Recipe
Lemon Coconut Macaroons
Equipment
- Large bowl
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
- If you are having a hard time getting the dough to stick together, wet your hands and then form the dough into balls.
- Nutritional values are an estimate, and will vary depending on the exact ingredients you use.
William
Would using egg whites help keep them together? Or is that the job of the coconut oil?
Erin Carter
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!
William
Ahh. I'm doing a keto version, so honey is off the list.
Erin Carter
I have never tried any keto variations of this recipe so any changes you make I cannot guarantee if they will work out.
Kristie
YUMMMMM!!! 🙂
Erin Carter
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.
Anonymous
Looks great. Can I use juice from an orange instead of lemon?
Erin Carter
Lemon flavoured desserts are some of my favourite! I hope you like them xoxo
DV
can't wait to try these! and lemon glaze.....yom yom my taste buds are zinging for lemon!
Erin Carter
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.
Gypsegrl
Thanks for the recipe! How many macaroons does it make?
Erin Carter
Oh Jessica the lemon glaze sounds like an amazing addition!
Jessica
These look delicious! Can't wait to try these with a lemon glaze 🙂
Erin Carter
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!
Elizabeth
Hi there! Could I use coconut flour instead of almond flour? Thank you!