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)

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

4 from 4 votes

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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

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Crispy on the outside and rich, tender and juicy on the inside is exactly how chicken thighs should be. This recipe one of my go-to’s for reliably creating mouthwatering chicken every single time, and with only a handful of pantry-essential ingredients, it is an easy dinner to put together at short notice. 

Chicken thighs—especially if they’re skin-on—have more fat and therefore are less inclined to dry out, and that is also what ensures the skin crisps up as beautifully as this, holding in all of the flavorful juiciness of that rich, tender dark meat.

Chicken thighs have become more popular in recent years, and for good reason. The meat is less expensive than breast and it offers a rich, full flavor that makes it perfect for the classic flavourings I’ve used here: woodsy rosemary sprigs and bright lemon.

Watch Me Make My No-Fuss Crispy Chicken Thighs

If you’re in need of some more mouthwatering chicken recipes, 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 No-Fuss Crispy Chicken Thighs

Step 1. Season the chicken thighs and add them to a cold cast iron skillet, skin side down.

Step 2. Turn the heat to medium and cook them without moving them for about 15 to 30 minutes. Reduce the heat if the skin begins to burn before it gets evenly golden brown.

Step 3. Turn the thighs over and stir in the lemon slices, and rosemary sprigs into the pan juices, tucking the rosemary under the chicken.

Step 4. Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more.

Step 5. Remove the rosemary and serve the thighs and lemony pan drippings with lemon wedges.

Step 6. Enjoy!

Tips and Tricks!

• Make sure to pat the chicken dry before seasoning to ensure the skin gets deliciously crispy.
• If you find the chicken thigh skin isn’t as crispy as you would like, it could mean the skin may not have been completely dry before you added it to the cast iron pan. 
• Don’t move the chicken around too much while cooking or the skin may tear.

This No-Fuss Crispy Chicken Thighs is special because:

Chicken thighs are a less expensive cut of meat, but are just as rich and flavorful as breast

This recipe uses ingredients you will almost certainly have on hand in your pantry

It’s Gluten-Free, Dairy-Free and Paleo

There’s absolutely no-fuss here!

More easy and delicious chicken recipes?

Miso Teriyaki Chicken (AKA The Best Grilled Chicken)

The Ultimate Grilled Chicken Marinade (Gluten-Free, Dairy-Free, Paleo)

Crispy Grain-Free Chicken Cutlets

Creamy Chicken Tortilla Soup (Gluten-Free, Dairy-Free, Whole 30)

If you make my No-Fuss Crispy Chicken Thighs, 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!

No-Fuss Crispy Chicken Thighs (Gluten-Free, Dairy-Free, Paleo)

Crispy on the outside, and rich, tender and juicy on the inside – exactly how chicken thighs should be.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner

Servings 4 Servings

Calories 317 kcal

Ingredients

  

1x2x3x

• 4 bone-in chicken thighs
• Kosher salt
• Fresh cracked black pepper
• One lemon sliced very thin
• 2 rosemary sprigs
• Lemon wedges for serving

Instructions

 

• Season the chicken thighs with salt and pepper and add them to a cold cast iron skillet the skillet, skin side down.
• Turn the heat to medium and cook them like this, without moving them, until the fat has rendered out and the skin is deep golden brown and crisp, 15 to 30 minutes.
• Reduce the heat if the skin begins to burn before it gets evenly golden brown.
• Turn the thighs over and stir in the lemon slices, and rosemary sprigs into the pan juices, tucking the rosemary under the chicken.
• Continue cooking the thighs until the meat closest to the bone is cooked through, about 15 minutes more.
• Remove the rosemary and serve the thighs and lemony pan drippings with the lemon wedges.

Nutrition

Calories: 317kcalCarbohydrates: 0.5gProtein: 23gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 142mgSodium: 111mgPotassium: 300mgFiber: 0.1gVitamin A: 127IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg

Keyword chicken, crispy chicken, dairy-free, gluten free, paleo

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When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.

My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot.

It uses a whole can of pumpkin so you know we aren’t making dry muffins here.

Watch Me Make My Bakery-Style Pumpkin Ginger Muffins

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

If you’re in need of some more cozy comfort fall recipes, 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 Bakery-Style Pumpkin Ginger Muffins

Step 1. Preheat oven and spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.

Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Step 3. Add to the bowl the pumpkin, coconut oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Step 4. Add the eggs and whisk for 10 seconds more to combine.

Step 5. Transfer the batter evenly into the muffin cups. Distribute the Demerara sugar and/or try it with chopped pecans, evenly over the tops of the muffins.

Step 6. Bake for 20-25 minutes until a cake tester comes out just clean.

Step 7. Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Step 8. Enjoy!

What Else Can I Use?

• Use brown sugar, or a combination of brown and white instead of coconut sugar
• The Demerara sugar, also called cane sugar, is optional though it’s nice as a finisher for that quintessential, crystalized bakery muffin top
• Use regular all purpose flour if desired, instead of gluten free
• You can use pumpkin pie spice if you have that, just replace the ginger, cinnamon, and nutmeg with about 2 teaspoons of that.
• When I say “neutral oil” I’m talking vegetable, light olive oil, sunflower oil, canola, and the like. Use any you have.

These Bakery-Style Pumpkin Ginger Muffins are special because:

You get that soft, melt in your mouth, bakery-style muffin without having to leave your house

They’re the perfect after school snack because they’re gluten free, dairy free and refined sugar free (if you choose to make them this way), perfect for any dietary requirements!

They stay moist and tender for up to 4 days

Comfy Cozy Pumpkin Recipes?

Pumpkin Spice Latte Bread

No-Bake Pumpkin Truffles (Gluten Free, Dairy Free, Refined Sugar Free)

One-Bowl Pumpkin Banana Bundt Cake (Gluten Free)

If you make my Bakery-Style Pumpkin Ginger Muffins, 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!

Bakery-Style Pumpkin Ginger Muffins

A delicious Bakery-Style muffin for brunches and afternoon snacks alike!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Brunch, Lunch, Snack, Vegetables

Servings 12 Muffins

Calories 191 kcal

Ingredients

  

1x2x3x

• ½ cup almond flour
• 1 ½ cup GF all purpose baking flour
• 1 teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 large eggs room temperature
• 1 cup coconut sugar
• 15 oz. pumpkin puree
• ¼ cup neutral oil
• Demerara sugar for sprinkling if desired

Instructions

 

• Preheat the oven to 350 degrees F.
• Spray the cups of a standard 12 cup muffin tin with non-stick baking spray or use muffin liners.
• In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
• Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
• Add the eggs and whisk for 10 seconds more to combine.
• Transfer the batter evenly into the muffin cups. I like to use an ice cream scoop for this.
• Distribute the Demerara sugar evenly over the tops of the muffins.
• Bake for 20-25 minutes until a cake tester comes out just clean.
• Cool for 10 minutes in the pan before transferring to a rack to cool completely.
• Enjoy!

Nutrition

Calories: 191kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 41mgSodium: 399mgPotassium: 92mgFiber: 3gSugar: 11gVitamin A: 5575IUVitamin C: 1mgCalcium: 77mgIron: 2mg

Keyword Bakery-Style, ginger, Muffin, pumpkin

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I will start this post simply with this:

This is my favorite chocolate cake of all time.

When it comes to a celebratory, layered and frosted chocolate cake I have turned to the Horseradish Grill’s chocolate cake ever since learning the recipe in culinary school.  It is excellent, impossibly fudgy and decadent.

But there is another place in my life for an everyday chocolate cake that is easier to make and a bit more virtuous.  You know by now that I am very much an “everyday baker” type of person and don’t need a reason to eat a slice of cake any night of the week.

This Chocolate Olive Oil Cake is perfect, truly.  Whether you want to eat a piece with your hands, in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be disappointed.

Watch Me Make My Chocolate Olive Oil Cake

If you’re in need of some more delicious dessert recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other sweet treats) over on Pinterest.

How To Make My Chocolate Olive Oil Cake

Step 1. Preheat oven to 350 Degrees F. Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.

Step 2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.

Step 3. In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.

Step 4. Add liquid to the flour mixture and mix together until no traces of flour remain.

Step 5. Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.

Step 6. Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.

Step 7. Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.

Step 8. Enjoy!

What Else Can I Use?

• Use a 9 inch round cake pan or 10 inch round cake pan for this cake, it is a lot of batter and rises quite a bit.   It will overflow in an 8 inch cake pan, I know from experience.
• Both unsweetened almond milk and reduced fat cow’s milk can be used in this cake.
• If you’d like to cut back further on the oil, replace half of it with unsweetened apple sauce.
• Use any good quality olive oil that you like in this cake, I like this one.  However, you can also use another type of oil such as safflower or vegetable oil if you prefer.
• I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour.  I wouldn’t advise using almond or oat flour in this cake as it will make it either too moist or too dense.  You want a just slightly dense and fluffy crumb.

“My favorite chocolate cake” is a big claim, and not one I take lightly.  Here’s why I stand by that:

1. This chocolate cake is SO moist, with a perfect texture and fluffy interior. I have had too many dry chocolate cakes in my day.  What a disappointment.
2. Unlike many chocolate cakes, this one is not too sweet.  It is just sweet enough to let the chocolate flavor come through and prevent you from a sugar crash two hours later.
3. It’s EASY to make, taking only ten minutes to get it in the oven.  No butter = no creaming.
4. Because of the oil in this case, it keeps extremely well and some say it’s even better the next day.  It also freezes beautifully, making it a no-brainer make ahead dessert.

I tend to serve this one of two ways:

With a simple dusting of powdered sugar

With a dollop of whipped cream and a cherry compote.  For this, I simply simmer frozen cherries with a squeeze of lemon and a pinch of sugar, salt, and nutmeg.

If you make my Chocolate Olive Oil Cake, 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!

Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)

This recipe is what every chocolate cake should be: ultra moist, quick to make, and just sweet enough with a deep chocolate flavor.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Calories 463 kcal

Equipment

• 9 or 10 inch round cake pan

Ingredients

  

1x2x3x

• 1 1/2 cups Gluten-Free all purpose flour blend
• 3/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp Kosher salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup extra virgin olive oil
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 1/4 cups unsweetened almond milk or reduced fat milk
• 1/2 cup brewed coffee, cooled

Instructions

 

• Preheat oven to 350 Degrees F.
• Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
• In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
• Add liquid to the flour mixture and mix together until no traces of flour remain.
• Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
• Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
• Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.

Nutrition

Calories: 463kcalCarbohydrates: 47gProtein: 6gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 61mgSodium: 463mgPotassium: 156mgFiber: 5gSugar: 26gVitamin A: 89IUCalcium: 97mgIron: 2mg

Keyword chocolate, chocolate cake, Holiday

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