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.
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.