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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Lemon Coconut Macaroons (Gluten Free, Dairy Free)

Kat Ashmore

These melt-in-your-mouth macaroons are the perfect Spring treat!

4.20 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dessert, Sweets

Cuisine American

Servings 16

Calories 143 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 143kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 53mgPotassium: 97mgFiber: 3gSugar: 10gVitamin A: 0.1IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Keyword Coconut, cookies, lemon, Macaroon

Tried this recipe?Let us know how it was!

With Valentine’s Day around the corner, of course I had to give you a little something to celebrate.  Enter:  Red Velvet Cake Cookies.  

The word “Cake” in the title is purposeful, as these are like a cross between a cookie and a cupcake.  They are soft and have a moist, tender crumb all the while being vegan and gluten-free.  My daughter loves them, and loves to lick the bowl, which I allow because there is no egg to worry about!

These freeze quite well, but be aware that the powdered sugar will absorb a bit.  They still taste delicious, just not quite as pretty.

Watch Me Make My Red Velvet Cake Cookies

If you’re in need of some more healthy sweet 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 Red Velvet Cake Cookies

Step 1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. 

Step 2. In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.

Step 3. Add vinegar and food coloring and whisk for another 30 seconds.

Step 4. Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining. 

Step 5. Using an ice cream scoop or two tablespoons, scoop cookie dough onto one or two plates so they are not touching. You will get 10-15 cookies. The dough will seem wet, that’s ok.

Step 6. Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside. 

Step 7. Preheat the oven to 375 degrees F. Remove cookies from the freezer and roll each ball with your hands briefly, then toss around in the powdered sugar covering the outside completely.

Step 8. Place on two parchment covered baking sheets and bake for 12-15 minutes until just set in the middle. Do not overbake, they will continue to harden as they cool.

Step 9. When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.

Step 10. Enjoy!

What Else Can I Use?

• As always, feel free to swap in regular old all purpose flour if that’s what you have and gluten doesn’t bother you.
• I’ve tested this recipe with sugar substitutes, and the best result is subbing in half of the sugar with Monkfruit sweetener.  There is very little difference in the result, only a bit more spread with baking.
• I like to use gel food coloring, it’s much more potent and results in a brighter color.  But it is not technically vegan, so if that’s important to you, use natural food coloring.  Just know the hue will be more pastel.
• You can use just about any neutral oil for this recipe.  I always use either sunflower or safflower oil, but a light olive oil or even canola will work just fine.

Be sure to check out these other recipes that would be perfect for your Valentine’s Day:

1. Spicy Fusilli Pasta with Tomato and Cream
2. Baked Goat Cheese Pasta with Lemon and Crispy Proscuitto
3. Chocolate Olive Oil Cake
4. 30 Minute Coq au Vin
5. Pear + Proscuitto Crostini with Whipped Goat Cheese
6. Cranberry Almond Bundt Cake

If you make these Red Velvet Cake Cookies, 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!

Red Velvet Cake Cookies (Vegan, Gluten-Free)

These vegan treats are shaped like a cookie with the tender crumb of everyone's favorite Valentine's Day cake.

4.50 from 10 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 206 kcal

Equipment

• 2 large baking sheets

Ingredients

  

1x2x3x

• 1 3/4 cups All Purpose Gluten-Free Flour Blend
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp Kosher salt
• 1/2 cup neutral oil, such as safflower
• 2/3 cup granulated sugar
• 1/2 cup room temperature water
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 2 tsp red gel food coloring or use natural food coloring to make it 100% vegan
• Powdered sugar, for rolling

Instructions

 

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.
• Add vinegar and food coloring and whisk for another 30 seconds.
• Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining.
• Using an ice cream scoop or two tablespoons, scoop cookie dough onto one or two plates so they are not touching. You will get 10-15 cookies. The dough will seem wet, that's ok.
• Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside.
• Preheat the oven to 375 degrees F.
• Remove cookies from the freezer and roll each ball with your hands briefly, then toss around in the powdered sugar covering the outside completely.
• Place on two parchment covered baking sheets and bake for 12-15 minutes until just set in the middle. Do not overbake, they will continue to harden as they cool.
• When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.
• Enjoy!

Nutrition

Calories: 206kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 189mgPotassium: 29mgFiber: 2gSugar: 17gCalcium: 14mgIron: 1mg

Keyword birthday cake, chocolate chip cookies, valentines day

Tried this recipe?Let us know how it was!