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:
First, preheat your oven to 350 degrees Fahrenheit.
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.
Now add the fresh lemon juice and mix everything together with the pastry blender. The mixture should be moist, but not wet.
Then form the mixed ingredients into approximately 1 inch balls with your hands and place them on a baking sheet lined with parchment paper.
Bake the macaroons for 12-14 minutes, until just toasted. Then let them cool completely before enjoying.
- 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:
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.
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
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Toasted Lemon Coconut Macaroons
- 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
- 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!
- If you are having a hard time getting these to stick together, wet your hands and then try forming the macaroons.
- These also taste really good after they have been refrigerated.
- Nutritional values are an estimate, and will vary depending on the exact ingredients you use.
Hi there! Could I use coconut flour instead of almond flour? Thank you!
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!
These look delicious! Can't wait to try these with a lemon glaze 🙂
Oh Jessica the lemon glaze sounds like an amazing addition!
Thanks for the recipe! How many macaroons does it make?
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.
can't wait to try these! and lemon glaze.....yom yom my taste buds are zinging for lemon!
Lemon flavoured desserts are some of my favourite! I hope you like them xoxo
Looks great. Can I use juice from an orange instead of lemon?
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.
Would using egg whites help keep them together? Or is that the job of the coconut oil?
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!
Ahh. I'm doing a keto version, so honey is off the list.
I have never tried any keto variations of this recipe so any changes you make I cannot guarantee if they will work out.