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.
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.
- 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 – to help bind these macaroons and add more moisture.
- Vanilla extract – to amplify the flavours even more. You could swap this for lemon extract if you want an even stronger lemon flavour.
- Salt – just a pinch is all you need!
How to make this recipe:
Step one: first, preheat your oven to 350F.
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.
- 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:
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 this recipe 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
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Toasted Lemon Coconut Macaroons
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.
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.