I am HERE for these Easy Lemon Coconut Macaroons! For this you’ll need just 7 ingredients, ~25 minutes, a food processor, and your oven.
Coconut Macaroons vs. French Macarons
This is a recipe for coconut macaROONs, not to be confused with the french pastry, macaRONs. Both equally delicious in their own right, but I will say these are a heck of a lot easier to make!
How to Make Coconut Macaroons
For this recipe, you start by blending together your finely shredded unsweetened coconut flakes and your almond flour in a food processor. Once those are combined you add your remaining ingredients (coconut cream, honey, lemon juice, lemon zest, and vanilla extract) and blitz again.
From there, I find it easiest to use a cookie scoop because the batter is pretty sticky. Alternatively you could use spoons or your hands to form balls. You then line the coconut macaroons on a parchment-lined baking tray and bake at 350F for ~13 – 16 minutes or until the tops and bottoms are nicely browned. If you take them out too soon they will fall apart easily so make sure they have turned a nice golden color. Once cooked, these bites stay perfectly moist and chewy on the inside.
Can you Freeze Coconut Macaroons?
Yes! These bites will stay good in the freezer for a few months. You just want to make sure they are fully cooled and either individually wrapped or stored in an airtight container in the freezer. Simply thaw at room temperature before you’re ready to consume!
If you like this recipe, make sure to check out some of my other easy desserts here. My favorites include these Raw Snickers Bars or these Chocolate Caramel Coconut Cookies. As always, would LOVE to hear if you try this and what you think in the comments below. Ya know it makes my day!! 🙂
Ingredients
- 2.5 cups finely shredded unsweetened coconut flakes (not the long pieces but short ones, also called desiccated coconut)
- 1 cup almond flour
- 1/4 cup coconut cream*
- 1/2 cup honey
- 3 tbsp lemon juice
- 1.5 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- In a food processor, blend together finely shredded unsweetened coconut flakes and almond flour.
- Add in remaining ingredients until well combined.
- Use a cookie scoop and place on a parchment lined baked tray. Recipe should yield about 20 - 24 bites.
- Bake at 350F for 13-16 minutes or until tops and bottom have started to brown (going to depend on your oven). Let cool on tray before handling.
- Optional: once cooled, top with coconut butter, chia seeds, and additional fresh lemon zest.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe
Can you use canned coconut milk in place of the cream for this recipe?
Hey Bri! Yes! You can use canned full fat coconut milk, just make sure you use the thick white part from the top vs the liquid from the bottom.
– Casey
THIS IS NOT VEGAN. THIS RECIPE CALLS FOR HONEY WHICH IS NOT VEGAN-FRIENDLY.
Sorry, human mistake, added the wrong tags by accident. Thank you for bringing to my attention – I have updated it to be df/gf as stated throughout the rest of the recipe. If you’re looking for something vegan, my no-bake fudgy turtle brownies are one of my favorites!