Recipe: Lemon Coconut Macaroons

April 28, 2013 · 15 comments

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I bought a huge bag of organic lemons from the market a few weeks ago and they have been sitting in my refrigerator ever since. I don’t know what caused me to buy so many. It’s really not hot enough for lemonade, but it’s always fun to have macaroons on hand!

Macaroons are such a healthy treat. While there is a little sweetener, (honey) I try to use the minimum amount and supplement with a little stevia. Over the entire recipe this amounts to less than 1/2 tsp of honey for each macaroon which is offset by the amount of good coconut fat. Next time I’ll try to use less honey. I encourage you to taste the batter before finishing, so you know if it is sweet enough for you.

In this recipe I use whole eggs. I never liked using just egg whites and I have found that using the whole egg helps keep these macaroons moist and delicious!

When Life Brings You Lemons Make Lemon Macaroons

Lemon juice and lemon zest add a light, fresh taste that is so satisfying and reminiscent of hot summer days. We all know lemon is high in vitamin C, but it also contains folate, vitamin A, choline, potassium, magnesium, phosphorus and calcium.

A whole cup of fresh lemon juice has just 6 grams of sugar, compared to a cup of apple juice which has 24 grams or sugar.

I love to use lemon in many recipes for chicken, and sauces.

Use Organic

Conventional citrus fruits have a lot of pesticides on them and in them. Even though I used organic lemons, I still wash them thoroughly when using the skin for zest. When zesting, don’t press too hard as you just want the outer skin and not the pith (the white part) as that is bitter.

Lemon Coconut Macaroons

Ingredients

Equipment

·      Food processor (where to buy a food processor)
·      Lemon juicer (where to buy a handheld lemon juicer)
·      Lemon zester (where to buy a lemon zester)

Instructions

1.     In a food processor, process 3.5 cups of the shredded coconut into very small pieces, keeping 1.5 cups aside
2.     Remove the 3.5 cups chopped coconut and place in a pot with 1 cup of warm water
3.     Mix on a warm burner on top of the stove until it is soft and like a paste (about 5 minutes)
4.    Zest the two small lemons first and then juice them
5.     Put the warm coconut back into the food processor and process with the honey, eggs, lemon zest, lemon juice, coconut flour and coconut cream
6.     As the last ingredient, add the 1.5 cups of shredded coconut that you put aside and mix
7.     The batter should be thick
8.     Place a small tablespoon of the batter into mini cupcake papers set on a cookie sheet (or form a mound)
9.     Bake at 325 degrees F for approximately 30 minutes until just browning
10.   Let cool
11.   These taste especially awesome after being refrigerated

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: About 50 macaroons

This post is shared at: My Meatless Monday, Barnyard Hop, Slightly Indulgent Tuesday, tasteful Tuesday, Traditional Tuesday, Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wednesday, Party Wave Wednesday, Seasonal Celebration, Gluten Free Wednesday, Whole Food Wednesday, Healthy 2Day, Tasty Traditions, Simple Lives Thursday, Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodie Friday

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{ 14 comments… read them below or add one }

1 Amber April 29, 2013 at 9:32 pm

HI Jill,

What a gorgeous recipe!! Love this. Can’t wait to make.

xo,
–Amber

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2 Chaya April 30, 2013 at 9:44 am

I want to make these for my celiac hubby. I love to make new recipes for him.

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3 Christi @ The Not So Perfect Mom April 30, 2013 at 3:45 pm

Yum, this looks fantastic! I love healthy desserts!

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4 Kristie May 2, 2013 at 2:04 pm

I have some dried green stevia leaves. Could I use them? Or just use a little extra honey or maybe some sucanat?

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5 Jill May 2, 2013 at 4:16 pm

@Kristie,
Sure whatever sweetener suits you would probably work.

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6 Rattlebridge Farm -- Foodie Friday May 3, 2013 at 2:58 am

Your wonderful recipe has made me lose my fear of making macaroons–they look luscious!

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7 Gabriela @ Living a Renaissance Life May 3, 2013 at 12:31 pm

Jill! This recipe seriously just made my day! There’s a little deli and market in my neighborhood that has gluten-free macaroons dipped in dark chocolate. Nibbling on one whilst sitting outside journaling is probably the height of luxury in my opinion! I’m so excited to try out your recipe, although I think I will have to dip it in dark chocolate too. ;) Thanks for sharing!

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8 Jill May 3, 2013 at 1:31 pm

@Gabriela,
The lemon is fantastic as a stand alone — but the dark chocolate dip …hmmm that sounds decadent!

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9 Adelina Priddis May 3, 2013 at 11:49 pm

I have a hard time just using egg whites as well! I feel like I’m wasting perfectly good food tossing out the yolks :(
These cookies look delicious. Thanks for sharing on Foodie Friday

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10 April @ The 21st Century Housewife May 6, 2013 at 9:25 am

I adore lemon cookies, and these are so wholesome, as well as being delicious! I’m going to be featuring your lemon coconut macaroons at the Hearth and Soul hop tomorrow :)

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11 Linda May 7, 2013 at 9:20 pm

Yum! We love lemon desserts. I’m sure my guys would enjoy these macaroons.

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12 Cindy (Vegetarian Mamma) May 7, 2013 at 9:27 pm

Oh, these look perfect! I have been hungry for coconut lately! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Hope that your week is fantastic!

Cindy from vegetarianmamma.com

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13 K May 12, 2013 at 12:09 pm

These are absolutely divine! Just the right amount of lemon to be not overbearing & delicious!

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14 Lynn May 24, 2013 at 12:37 pm

My first thought is…GINGER !! Lemon and ginger sounds so good right now!

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