lemon coconut macarons (vegan)
Since my fridge was full of lemons (about 30!) I decided to look up lemon recipes that were also healthy for my dad. My dad usually wants me to make him lemon bars, but I thought I'd try something new and I found this lemon coconut macaron recipe. This recipe requires few ingredients and is fast to make in a food processor. Not only are these super quick to make, they are gluten and dairy free and make the perfect gift for friends with food allergies!
What you need: Makes 18 small, 9 large
For the Lemon Coconut Macaroons
1 ¼ cups unsweetened small coconut shreds
¼ cup finely ground, blanched almond flour
3 tablespoons coconut oil, solid
¼ cup pure maple syrup
1 tablespoon fresh lemon juice
1 ½ tablespoons lemon zest, more for topping (about 1 teaspoon)
Optional Lemon Glaze (leave out glaze for paleo)
1 ½ tablespoons organic, unrefined confectioners’ sugar
½ teaspoon fresh lemon juice
What to do:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add all Lemon Coconut Macaroon ingredients (coconut, almond flour, oil, maple syrup, lemon juice and lemon zest) to a food processor (preferred) or blender. You must use small coconut flakes in this recipe, about the size of sprinkles. Using large coconut flakes will result in flat, spread-out cookies.
3. Blend just until you get a wet and sticky mixture, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
4. Using a cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart.
5. Bake for 14-18 mins, until golden around the edges and slightly golden on top. Mine took 16 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour.
6. Optionally, make glaze (skip for paleo). In a small bowl, whisk together Lemon Glaze ingredients: organic, unrefined confectioners’ sugar and lemon juice. Whisk until thickened. Drizzle macaroons with glaze. Optionally, top with lemon zest. Enjoy!
Notes:
-I made 18 with a small cookie scoop.
-I would recommend doubling the recipe if you plan on bringing them to a dinner party since the recipe doesn't make very many.
-I followed the lemon glaze and found that it made barely enough to cover four mini macarons. I kept adding more confectioners sugar and thinning it with lemon juice. I would start with 4 tbs. confectioners sugar and add juice from there.
Recipe from: Beaming Baker
