Project Description

Irresistibly bright and soft lemon macaroons with a hint of lemon and white chocolate garnish.


You might know by now that anything coconut is a yes for me. Coconut is easily one of my favorite fruits so of course, I’ve always loved macaroons.

Growing up, we would have them in the house as a special treat because they’re commonly gluten-free so my dad could eat them as well. I’m not sure why it took me so long to make a version of my own!

These macaroons comes together very quickly and only need simple ingredients. They also happen to be grain-free, dairy-free and naturally sweetened (aside from the white chocolate drizzle but it’s fine haha)

One thing to note is the shredded coconut I use. I usually have an unsweetened shredded coconut in my house but I had medium length, so the shreds were skinny but still pretty long. It’s important to use desiccated coconut or super small in length.

One way to ensure you have the right size, is to blitz your shredded coconut in the blended until it’s brown down, but not quite a flour! This helps them hold together well.

I really hope you try these out! They didn’t last long in our house AT ALL, so there’s your warning! Enjoy!!

Lemon Coconut Macaroons

Full Recipe

  • MAKES: 12
  • 1 1/2 cup unsweetened desiccated coconut, be sure you use very fine coconut

  • 1/4 cup almond flour

  • 3 tbs coconut oil, room temp (solid)

  • 3 tbs maple syrup

  • 2 tbs lemon juice

  • 1 tsp lemon zest, plus more for topping

  • 1 tsp vanilla extract, optional

  • pinch of salt

  • 1/4 cup white chocolate chips, for topping, optional

  • Preheat oven to 350. Line a baking sheet with parchment paper

  • If you need to blitz up your coconut, do that now. I put mine in my blender for about 5 seconds to make more fine.

  • In a bowl, combine the coconut, almond flour, coconut oil, maple syrup, lemon juice & zest, vanilla and salt. Mix until smooth and even.

  • Using a cookie scoop or a spoon, drop the mix into 12 even rounds onto the baking sheet. Just ensure they’re the same size so the edges don’t burn as easy.

  • Bake for 14-16 min. They will be browned on the outside and slightly golden on top. Remove from oven and let cool for at least 30 minutes, the longer the better because they’ll fall apart!!

  • Meanwhile, melt the white chocolate with a touch of coconut oil either on the stove top or in the microwave in 30 second increments.

  • Drizzle the white chocolate over the macaroons and garnish with more lemon zest. Either enjoy immediately or allow to set in the fridge. Enjoy!!