Vegan Lemon Coconut Macaroons with Almond Flour
Chewy-centered coconut macaroons infused with bright lemon zest and juice, bound with almond flour and coconut oil for a naturally gluten-free treat. These small-batch cookies deliver citrus freshness with tropical coconut sweetness, held together by maple syrup instead of egg whites. Perfect for afternoon tea, dessert platters, or paleo-friendly snacking. The optional tangy lemon glaze adds brightness, while small coconut flakes ensure chewy texture rather than spread-flat results.
Ingredients
- 1 ¼ cup unsweetened small coconut shreds, none
- ¼ cup blanched almond flour, finely ground
- 3 tablespoon coconut oil, solid
- ¼ cup pure maple syrup, none
- 1 tablespoon fresh lemon juice, none
- 1 ½ tablespoon lemon zest, none
- 1 ½ tablespoon confectioners sugar, organic, unrefined(optional)
- ½ teaspoon fresh lemon juice, for glaze(optional)
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or greased foil.
- 2
Add coconut shreds, almond flour, coconut oil, maple syrup, lemon juice, and lemon zest to food processor or blender.
- 3
Blend until mixture is wet and sticky with smaller, still-noticeable coconut pieces. Fold in any syrup remaining at bottom until combined.
- 4
Use cookie scoop to form firmly packed balls. Space evenly on prepared baking sheet.
- 5
Bake 14 to 18 minutes until golden around edges and slightly golden on top.
- 6
Cool on baking sheet for 30 minutes to 1 hour on cooling rack.
- 7
For glaze, whisk confectioners' sugar and lemon juice in small bowl until thickened. Drizzle over cooled macaroons.
- 8
Top with lemon zest if desired.
Tips
Use small coconut flakes (sprinkle-sized), not large shreds, to prevent flat, spread cookies. Size matters for chewy texture.
Cool macaroons fully on baking sheet before glazing to ensure glaze adheres and sets properly.
For paleo version, skip the glaze and confectioners sugar entirely; macaroons are naturally compliant without it.
Good to Know
Keep in airtight container at room temperature for up to 5 days. Refrigerate up to 1 week. Freeze unglazed macaroons up to 2 months; thaw before glazing.
Form and freeze unbaked dough balls up to 1 week in freezer bag. Bake from frozen, adding 2 to 3 minutes to bake time. Make glaze same day of serving.
Serve at room temperature as afternoon snack, dessert, or tea accompaniment. Arrange on platter, optionally dusted with additional lemon zest. Pairs well with herbal tea, coffee, or sparkling water.
Common Mistakes
Use large coconut flakes to avoid flat, spread-out cookies; stick to small sprinkle-sized shreds.
Over-blend to avoid dry, powdery mixture; stop when coconut pieces are still noticeable.
Skip cooling before glazing to avoid glaze sliding off; macaroons must be fully cool.
Substitutions
FAQ
Can I make these nut-free?
Yes. Replace almond flour with equal amount sunflower seed flour or additional coconut shreds. Texture will be slightly denser but still chewy. Sunflower option recommended for best binding.
What if my mixture is too dry after blending?
Add maple syrup one teaspoon at a time until wet and sticky. If too wet, add almond flour one teaspoon at a time. Mixture should hold shape when scooped firmly.
How long can I keep macaroons and can I freeze them?
Store 5 days at room temperature in airtight container, or 1 week refrigerated. Freeze unglazed macaroons up to 2 months. Thaw at room temperature before glazing for best texture and flavor.