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
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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)
- 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
- 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.
16 thoughts on “Lemon Coconut Macaroons (Gluten Free, Dairy Free)”
Hi – these look great and I can’t wait to make them. They’re also Passover-friendly so perhaps you can include that in your message for those of us who look for recipes that align with the holiday. Thank you!
I’m so thrilled that they’re passover friendly, Wendy!
I can’t wait for you to try them.
Do the eggs have to be room temperature?
I recommend using room temperature eggs in baking because they blend more evenly, but a quick way to warm them up if you keep them in the fridge is to pop them in a bowl of warm water for a few minutes while prepping other ingredients.
Let me know how you get on, Suzanne!
The batter did not hold together when scooped onto the baking sheet. I followed the recipe and watched the video while making them. I used the coconut flakes instead of shredded also like suggested.
Im watching them bake and all the egg batter has spread out of the macaroon scoops.
Hi Patty, sorry to hear this recipe caused you some trouble! It’s difficult to tell what may not have come together correctly for you but I would suggest based on your comment that perhaps the egg whites, salt and sugar needed some more mixing – the emulsification there is what creates the structure of the cookie and without it they are likely to spread.
Let me know if that helps at all!
Hi Kathleen! Two questions: 1. What’s the best substitute for the coconut flour (no dietary restrictions), and 2. Could we make these say half the size (bite sized) and just reduce baking time? Thanks!
Chan, great questions! You can leave the flour out or use a plain flour although this may change the flavor slightly. The coconut flour helps with structure but it’s not essential. And you could definitely make these bite sized with a reduced bake time, I would just keep a careful eye on them the first time around to make sure they don’t burn!
Let me know how you get on!
I made these for Passover & they were so delicious! I used coconut sugar in lieu of white sugar & I loved that caramel-y flavor it added. My coconut flakes were definitely too big & made for very unruly-shaped macaroons, but it didn’t affect their yumminess. I’m making them again today to bring to a friend’s for Easter dinner, and will look for either smaller flakes, or will use shredded coconut. Oh, and I measured the lemon zest with my heart, probably winding up with double what the recipe calls for. 🥥🍋 This recipe is a keeper!
I’m over the moon you loved this one, Michele – and that they’re Passover friendly! Go you for not letting the coconut flakes put you off (there doesn’t seem to be a generic size which can be frustrating), but I’m all about measuring your heart and substituting. It sounds like you’re a pro!
First of all, coconut chips I bought were much larger than yours appear. More like short fettucine noodles! Result was very chewyI I ended up crushing for second batch before adding. Also doubled lemon zest for more flavor and dipped bottoms in melted semisweet chocolate chips. I would use shredded coconut next time.
Ivy, I totally hear you on this one – there doesn’t seem to be a generic size of coconut flakes which can be frustrating! It sounds like shredded coconut is definitely the way to go for you!
Let me know how you get on when you try them next.
These are outstanding!! Thank you.
You’re so welcome, Jennifer! Glad you loved them.
Made these for Easter and they were a hit!!! Absolutely delicious an loved that they were dairy free since I’m lactose intolerant. I even dunked some bottoms in some dairy free dark chocolate. This recipe is a keeper!
I’m thrilled you loved these Vivian! And the addition of chocolate sounds delish!
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