VEGAN COCONUT MACAROONS WITH ZESTY LEMON
VEGAN COCONUT MACAROONS WITH ZESTY LEMON
I love macaroons but it’s almost impossible to find ones made without egg whites. This vegan coconut macaroon recipe with lemon is dairy-free, egg white-free, and contains no condensed milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Allergens: Nuts
- Servings: 12
Ingredients
- 1 1/2 cups coconut shreds
- 1/2 cup almond flour (finely ground)
- 3 tablespoons coconut oil (solid, kept in refrigerator night before)
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons + 1 teaspoon lemon zest
Instructions
-
Preheat oven to 350 degrees F.
-
Line a baking sheet with parchment paper. Set aside.
-
To a food processor add coconut shreds, almond flour, coconut oil, maple syrup, lemon juice, and lemon zest, and pulse until the mixture comes together.
-
Using a cookie scoop, scoop firmly packed balls of mixture.
-
Place onto the prepared cookie sheet, making sure to space evenly apart
-
Bake until golden around the edges and slightly golden on top (14-18 minutes).
-
Allow to cool on a baking sheet for 30-60 minutes before serving.
Pro Tip
-
Make the dough in the food processor ahead of time and keep it in the refrigerator for up to 3 days ahead of time. Scoop it out just as you’re ready to bake them. Store the macarons in an air-tight container, on a kitchen counter for up to 3 days.
BON APPÉTIT!
HOW DO YOU MAKE VEGAN COCONUT MACAROONS FROM SCRATCH?
Classic macaroon recipes feature eggs, condensed milk, and white sugar. This vegan coconut macaroon recipe is easier to put together and is much healthier than the traditional macaroon. Coconut macaroons contain about one to three grams of protein per two cookie portions, according to Livestrong. In this recipe, shredded coconut, almond flour, and coconut oil are mixed and tightly packed into a large cookie spoon before being baked into tasty little treats.
Here is everything that you’ll need…
- Shredded coconut: Make sure you get the unsweetened kind that is finely shredded and not the flakes. If you can only get flakes, you can also pulverize them in a food processor
- Almond flour: I used blanched and finely ground almond flour but I suppose almond meal would work just as well; although the macaroon would likely have more grit and texture
- Maple syrup: Suitable substitutes for maple syrup could be honey (melted) or agave nectar
- Coconut oil: I would use unrefined coconut oil for this one since this is a coconut-inspired recipe and it’ll only add extra flavor. Be sure to refrigerate the jar (or fill a small ramekin with some oil) overnight or a few hours before making the macaroons.
- Lemon Juice + zest: Use a Microplane to grate the zest before slicing the lemon in half and juicing it. I think this recipe could also work well with orange juice and zest as well. If you love citrus-anything try my Chocolate Lemon Orange Cookies.
And here’s a few simple steps…
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper
- Add coconut, almond flour, maple syrup, coconut oil, lemon juice, and lemon zest to the bowl of a food processor and pulse a few times to combine everything
- Using a measuring spoon, scoop out rounded tablespoons, making sure to pack it well
- Place the macaroons on a cookie sheet, about 1 inch apart
- Bake for 14-18 minutes and until the edges become golden
WHY DID MY COCONUT MACAROONS SPREAD?
In this recipe, I recommend spacing the macaroons out on your cookie sheet, as they will spread a little bit when they’re baking. Because coconut macaroons contain no leavening agents, such as baking powder or baking soda, they won’t spread out to the same extent as chocolate chip cookies would. If your macaroons are completely spreading flat, I would refrigerate the dough before scooping them out for the cookie sheet. It could just be that your coconut oil has already melted and needs to be chilled. Before making this recipe, pop the jar of coconut oil in the refrigerator for a few hours so that it turns solid. Take it out and use it at the very end when combining ingredients in the food processor. The solid coconut oil should hold the macaroons together and keep them firm.
HOW LONG DO COCONUT MACAROONS LAST?
Coconut macaroons can be stored in an airtight container on the counter for 3-4 days, or 2 weeks in the refrigerator. Any longer than that, and I would recommend freezing them for up to 3 months. To freeze, put macaroons on a baking sheet and place in the freezer for a few hours until frozen. Place them in freezer-safe bags or containers. Let thaw in the refrigerator before serving.
IS THERE A DIFFERENCE BETWEEN MACAROON AND MACARON?
Their names may sound similar but in the pastry world, they are two different confections.
Macaroon is a fancy word for a small cookie made from almond flour that is often traced back to Italian origin in the 8th century. The name “macaroon” comes from the Italian word “Maccarone” meaning “fine paste”, referring to the original almond paste ingredient. Macaroons are usually made with coconut and look like tiny biscuits with a visible coconut exterior.
Macarons, on the other hand, have two thin outer shells that are made with almond flour, and egg whites, and are then filled with buttercream, jam, or ganache. They come in many different colors and flavors such as pistachio, raspberry, chocolate, vanilla, and even matcha green tea flavor. You may have heard of the French pastry shop Laduree, which has made these colorful cookie sandwiches world-famous.
I can’t wait for you to try it! Please leave a comment below and tell me your thoughts.