Tag: lemon

10-Minute Salmon Salad with Capers, Dill and Lemon (Gluten Free)

10-Minute Salmon Salad with Capers, Dill and Lemon (Gluten Free)

Am I salad obsessed? Of course! But once you give this salmon salad a try, you’ll wonder why you’ve never considered brunching with salad before. So grab your favorite wild canned salmon, and let’s dive into this delectable, gluten free, brunchable 10-minute salad.

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)

My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.

Lemon Coconut Macaroons (Gluten Free, Dairy Free)

Lemon Coconut Macaroons (Gluten Free, Dairy Free)

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)

Kat Ashmore
These melt-in-your-mouth macaroons are the perfect Spring treat!
4 from 4 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert, Sweets
Cuisine American
Servings 16
Calories 143 kcal

Ingredients
  

  • 3 large egg whites
  • â…” cup granulated sugar
  • ÂĽ 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!
Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)

Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)

We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that…

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of…

Magic Lemon Meringue Pie Pudding    (Dairy-Free, Gluten-Free, Vegetarian)

Magic Lemon Meringue Pie Pudding (Dairy-Free, Gluten-Free, Vegetarian)

My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.

There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.

If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.

It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.

Watch Me Make My Magic Lemon Meringue Pie Pudding

If you’re in need of some more of delicious twists on family favorite recipes, be sure to follow me on Facebook, or see all of my desserts (and so many other delicious recipes!) over on Pinterest.

How To Make Magic Lemon Meringue Pie Pudding

lemon pudding

Step 1. Drain the tofu well for 20 minutes.

Step 2. Blend all ingredients in a high speed blender until smooth.

Step 3. Transfer to serving glasses or ramekins.

Step 4. Refrigerate, covered, for at least 6 hours.

Step 5. Garnish and serve.

lemon pudding

What Else Can I Use?

  • I call for soft tofu in this recipe as I find it’s the perfect texture for a creamy pudding that isn’t watery. You can also use silken tofu, just be sure to drain and pat dry VERY well so you don’t end up with water settling on the bottom of your pudding. Stay away from firm tofu as it will turn out too thick and a bit more textured… similar to a mousse rather than a pudding.
  • The turmeric in the pudding is mostly for its vibrant color. Feel free to omit it if you do not have it on hand.
  • You can use a high quality bottled lemon juice in this pudding if you prefer. This is the one I recommend. It is 100% natural. Use the same amount as the recipe calls for.
  • Honey is my sweetener of choice, partly because it omits the simple syrup step of simmering to dissolve the sugar. If you prefer you can certainly use sugar and make a quick simple syrup. You can also replace part of the sugar or all with a sweetener like Monkfruit.
  • I love a big mound of coconut whipped cream on top of these puddings, as pictured. Trader Joe’s and Aldi carry the Sweet Rose brand which is my go-to. Regular whipped cream is lovely too.
lemon pudding

This Magic Lemon Meringue Pie Pudding is Special Because:

It is luscious and creamy without the use of any dairy.

It requires only a handful of ingredients to make.

It tastes like lemon meringue pie but it is much lighter and nutritious.

No cooking or baking is required.

It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!

lemon pudding

Here are some other Easter desserts to check out:

Vanilla Bean Pavlovas with Lemon Curd

Carrot Spice Snacking Cake

Berry Zucchini Cake

Coconut Lime Sheet Cake with Lime Glaze

lemon pudding

If you make this Magic Lemon Meringue Pie Pudding, 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!

lemon pudding

Magic Lemon Meringue Pie Pudding (Dairy-Free, Vegetarian, Gluten-Free)

This light, creamy pudding uses tofu as a secret ingredient and comes together in just minutes. No one would ever know!
5 from 4 votes
Prep Time 10 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 205 kcal

Equipment

  • 1 High speed blender

Ingredients
  

  • 12 oz. firm silken tofu, drained
  • 1/2 cup honey
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground turmeric
  • 1/8 tsp Kosher salt

Instructions
 

  • Make sure tofu is patted dry as much as possible. Place a paper towel on top and bottom of tofu and put a pan on top of the covered tofu. Drain for 20 minutes.
  • Combine all ingredients in a high speed blender.
  • Blend for 15-30 seconds, scraping down the sides as needed to fully combine.
  • Divide into jars, cover and chill for at least 6 hours.
  • When ready to serve, top with whipped cream if desired and serve.

Nutrition

Calories: 205kcalCarbohydrates: 38gProtein: 8gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 78mgPotassium: 44mgFiber: 1gSugar: 35gVitamin A: 3IUVitamin C: 7mgCalcium: 113mgIron: 1mg
Keyword lemon, make ahead, pudding, spring, vegetarian
Tried this recipe?Let us know how it was!
Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)

Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)

I am very fond of simple, seasonal cakes. They are what I most enjoy baking and what I most enjoy eating. Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add. My husband…

Vanilla Bean Pavlovas with Lemon Curd

Vanilla Bean Pavlovas with Lemon Curd

Pavlovas are like big clouds of heaven – like crispy marshmallows, soft and sweet inside and crisp on the outside. I know you’re probably thinking that they look a bit intimidating, but I promise you, they are also much more simple to make than they appear…