If you’re craving something sweet and lemony, it’s all about these delicious Meyer lemon coconut macaroons. They’re also gluten-free and paleo-friendly. The great thing about coconut macaroons is that they couldn’t be easier to make. Once you’ve made them once, you’ll soon realize how highly addictive they are. I personally love the bright, lemony, vibrant sweetness of these Meyer lemon ones…which are sweet without being too sweet. You know what I’m talking about, right? But if you’re in a chocolate kind of mood, I’ve got you covered with chocolate coconut macaroons. Or if you’re in a pumpkin mood, check out my pumpkin spice coconut macaroons.
Ingredients1 1/2 cup shredded coconut, unsweetened
1/2 cup almond flour, finely ground
1/2 cup honey
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
1 meyer lemon, zested and juiced
Method* Mix all ingredients in a bowl until well combined.
* Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
* Bake at 325 degrees F for approximately 20 minutes, turning the baking sheet halfway through The bottom of each macaroon will start to brown with finished.
* Cool macaroons on the baking sheet for at least 15 minutes before transferring to a plate (otherwise, they will break apart).