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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.

Lemon Coconut Macaroons
Lemon Coconut Macaroons

Coconut Macaroons are soooo 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! 

I think of macaroons as the tofu of cookies.  I hope you didn’t just lose your appetite over that. 

I mean the tofu of the cookie world as in you start with a plain coconut macaroon and you can take it in sooo many different flavor directions.

 

Lemon Coconut Macaroons
Lemon Coconut Macaroons

 

Lemon Coconut Macaroon Recipe 

Author: Carol Lovett

Yield: 15-20 cookies

Lemon Coconut Macaroon 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)

How to Make Lemon Coconut Macaroons

  1. 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.
  2. 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.
  3. Each recipe makes about 15-20 macaroons (depending on size)

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

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

  1. 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.
  2. 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.
  3. Each recipe makes about 15-20 macaroons (depending on size)
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