These lemon coconut macaroons are the best tropical and refreshing treat for the spring. With just a few ingredients, they are the perfect balance of citrusy, tangy, and sweet! Made with Let’s Do Organic Unsweetened Shredded Coconut.
by @veggieworldrecipes
Ingredients:
2 cups Let’s Do Organic Unsweetened Shredded Coconut (170g)
1/4 cup almond flour (24g)
1/4 cup maple syrup
1/3 cup melted coconut oil
2 tbsp lemon juice
zest of 1/2 lemon
1 tsp vanilla
1/4 tsp salt
a pinch of turmeric (optional, for color)
Directions:
In a bowl, combine all of the macaroon ingredients together and mix well. Squeeze the dough together in your hands and if it clumps together when squeezing it, it’s ready. If it crumbles and falls apart, add another tablespoon of lemon juice (or dairy-free milk) until it sticks together.
Take a cookie scoop and scoop up a dollop of dough. Drop it on a parchment-lined baking sheet. Repeat until you run out of dough. You will get between 8-10 cookies, depending on how big you make them. If you want more, feel free to double the recipe.
Bake the macaroons at 350F for around 12 minutes, until the edges are golden brown.
Allow the cookies to fully cool. If they are not fully cooled, they may fall apart. Then enjoy!
