This recipe might just be the perfect bite of Spring you’ve been looking for! My Lemon Coconut Macaroons started with my nana: she made wonderful macaroons and had a love for coconut that I share. I couldn’t help but create these melt-in-your-mouth cookies in her honor.
I’ve decreased the sugar and added in 1 tablespoon of coconut flour to help the batter stay together and absorb any little bits of liquid. This keeps the macaroons high and fluffy, as well as preventing them from spreading too much in the oven. The addition of lemon zest may not be traditional, but it adds a delicious twist to this classic treat, and they’re a real crowd pleaser making them perfect for Easter or Passover meals with family and friends.
These gluten free, dairy free macaroons are best the day they are made, but will last up to 5 days covered and kept at room temperature – they’ll get softer each day (if they aren’t consumed first that is!).
So who’s making these?
Watch Me Make My Lemon Coconut Macaroons
If you’re in need of some more sweets and treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Lemon Coconut Macaroons
Step 1. Preheat oven to 325F. Line two large baking sheets with parchment paper.
Step 2. In a medium bowl, whisk together the egg whites, salt and sugar until white and creamy, about 30-45 seconds. Add the vanilla and whisk just to combine.
Step 3. Using a rubber spatula, fold in the dried coconut flakes, flour and lemon zest. Continue mixing the batter until all of the coconut flakes are moist and suspended in the batter.
Step 4. Using an ice cream scoop or two spoons to portion about 2 tablespoons of batter each, drop the batter onto the prepared baking sheets. You want to have 8-9 drops of batter per sheet with a few inches in between. Use the spatula to push in the sides of the drops of batter to even them out into circles, if desired.
Step 5. Bake, switching the pans from back to front and top to bottom halfway through, 18 to 22 minutes until well browned on the bottoms, sides, and tops.
Step 6. Once baked, let the macaroons cool completely on the sheet pans before using a spatula to remove.
Step 7. Enjoy!
What Else Can I Use?
- You can use shredded coconut instead of flakes, though I like the texture and appearance that coconut flakes provide.
- You can use sweetened coconut if you’d like, but I suggest cutting back on the sugar if you do.
- Lime or even orange zest could be replaced for the lemon.
- No citrus? No problem. Simply leave the lemon out and you’ll have a wonderful, classic macaroon with less sugar than most recipes.
- I do think coconut flour does a lot for these in terms of keeping the structure together when baking, but if you do not have any and don’t want to buy it, you can leave it out. The cookies may spread a bit more though.
These Lemon Coconut Macaroons is special because:
They are the perfect Spring-inspired bite
These macaroons are best the day they are made, but will last up to 5 days (if they don’t get eaten first!)
More Sweets And Treats
The Famous Maialino Olive Oil Cake, But Healthier (Gluten Free, Dairy Free)
No-Bake Strawberry Shortcake Truffle (Gluten Free)
Salted Tahini Chocolate Chip Cookie Bars (Paleo)
If you make my Lemon Coconut Macaroons, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Lemon Coconut Macaroons (Gluten Free, Dairy Free)
Ingredients
- 3 large egg whites
- ⅔ cup granulated sugar
- ¼ teaspoon Kosher salt
- 3 cups unsweetened dried flaked Coconut also known as coconut chips
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
Instructions
- Preheat oven to 325F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the egg whites, salt and sugar until white and creamy, about 30-45 seconds. You want good emulsification to contribute to the structure of the cookies.
- Add the vanilla and whisk just to combine.
- Using a rubber spatula, fold in the dried coconut flakes, flour and lemon zest. Continue mixing the batter until all of the coconut flakes are moist and suspended in the batter.
- Using an ice cream scoop or two spoons to portion about 2 tablespoons of batter each, drop the batter onto the prepared baking sheets. You want to have 8-9 drops of batter per sheet with a few inches in between. Use the spatula to push in the sides of the drops of batter to even them out into circles, if desired.
- Bake, switching the pans from back to front and top to bottom halfway through, 18 to 22 minutes until well browned on the bottoms, sides, and tops. Once baked, let the macaroons cool completely on the sheet pans before using a spatula to remove.
- These macaroons are best the day they are made, but will last up to 5 days, covered at room temperature and getting softer each day.
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