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–+ servings

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

  1. Preheat oven to 350 degrees F. 

  2. Line a baking sheet with parchment paper. Set aside.

  3. 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.

  4. Using a cookie scoop, scoop firmly packed balls of mixture. 

  5. Place onto the prepared cookie sheet, making sure to space evenly apart

  6. Bake until golden around the edges and slightly golden on top (14-18 minutes).

  7. Allow to cool on a baking sheet for 30-60 minutes before serving.

Pro Tip

  1. 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!