Lemon Coconut Macaroons
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Lemon Coconut Macaroons made with coconut flakes, egg whites, raw honey, and lemon. These macaroons are addicting, easy to make, gluten-free, and Paleo.
Coconut Macaroons are so much fun or is it just me who thinks that way? I love coconut macaroons and as soon as I found out they were gluten free (most of the time) I loved them even more!
Macaroons are so versatile. They can take on so many flavors.
For this recipe, I used my favorite flavor, which is lemon! These homemade lemon macaroons are bursting with lemon flavor.
Lemon Coconut Macaroon Ingredients
These Paleo macaroons use simple ingredients. You can use your preferred sweetener if you do not want to use raw honey. I used fresh lemon juice but you can also use bottled lemon juice.
- a few large egg whites
- raw honey
- some lemon juice (1/2 lemon)
- vanilla extract
- salt
- unsweetened shredded coconut (medium shredded or above)
How to Make Lemon Coconut Macaroons
Step 1: Prep. Preheat the oven and line a baking sheet with parchment paper.
Step 2: Combine the ingredients. In a bowl, whip the egg whites to soft peaks. Add the honey, lemon juice, vanilla, and salt and continue whipping until stiff peaks form. Fold in the shredded coconut. Place the mixture in the refrigerator to let it bind.
Step 3: Bake. Form into balls. Place each ball on the baking sheet. The balls should hold together. Bake for 12-15 minutes. Depending on the size of the cookie a longer baking time might be required.
How to store homemade macaroons
Store homemade macaroons in an airtight container at room temperature for up to 5 days.
Keto Lemon Coconut Macaroons
You can make these macaroons keto by using a sweetener like erythritol. I haven’t tested it, but it should work fine.
More Yummy Gluten Free Snacks
Here are some more easy gluten free snacks to try!
- Chocolate Avocado Popsicles
- Brownie Batter Chia Pudding
- Vegan Strawberry Mousse
- Lemon Bliss Balls
- Almond Butter Balls
- Keto Chocolate Pudding
- Coconut Flour Banana Bread
- Chocolate Avocado Mousse
- Peanut Butter Banana Cups
- Campfire Banana Boats
If you love snacks like this I have two cookbooks you really need to check out asap! Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!
Lemon Coconut Macaroons Recipe
Lemon Coconut Macaroons
Ingredients
- 3 large egg whites
- 3 tbsp raw honey
- 2 tbsp freshly squeezed lemon juice (1/2 lemon)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 cups unsweetened shredded coconut (medium shredded or above)
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. In a bowl, whip the egg whites to soft peaks. Add the honey, lemon juice, vanilla, and salt and continue whipping until stiff peaks form.
- Fold in the shredded coconut. Place the mixture in the refrigerator to let it bind. Form into balls. Place each ball on the baking sheet. The balls should hold together. Bake for 12-15 minutes. Depending on the size of the cookie a longer baking time might be required.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 59Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 26mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
The lemon macaroons look so delicious and light! My husband has celiac disease so I’ve been looking for some gluten-free snacks that he’ll enjoy, I can’t wait to try these out!
I am addicted to ” Hail Merrys” macaroons ,but they are always out of the lemon , so I thought I would try this recipe for Super Bowl .
They did not turn out at all for me , I followed directions , they would not form into balls , so I added a tsp melted coconut oil , didn’t work , added a tbsp maple syrup , didn’t work, I thought by adding more moisture it would make it stick , didn’t work .
The final result might go in the trash , my husband agreed they are to ” mealy” . They looked nothing like the photo either . I will stick to buying them .
Ok! I did miss the ” whip egg white into soft peaks ” , maybe that would have made a difference , I should have had a second cup of coffee before doing this , lol