Paleo Lemon Coconut Macaroons

Paleo
Vegan
Nut-Free

This post is short and sweet, just like this recipe! These macaroons are so easy to make AND they only have SIX ingredients! They come together in about 5 minutes, you don’t even have to mix anything yourself because it all goes in the food processor, and bake time is only 10 minutes!

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The tartness of the lemon goes perfectly with the sweetness of the honey (OR the maple syrup if you choose to make them vegan), and lemon and coconut are a winning combination as always!

I really can’t emphasize enough how EASY this recipe is to make! If you can’t tell, I’m very excited about these cookies!

6 ingredients; 5 steps; 10 minutes; one of the easiest recipes you’ll find!

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What do I need to make these Paleo lemon coconut macaroons?

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Servings:

9-10 cookies

Prep Time:

5 minutes

Cook Time:

10 minutes

Total Time:

15 minutes

Ingredients:

  • 4 tablespoons of coconut flour
  • 1/2 cup of honey – use maple syrup for vegan
  • 2 tablespoons of lemon zest
  • 1 tablespoon of lemon juice
  • 1 1/2 cups of unsweetened, shredded coconut
  • 1/4 cup of coconut oil, room temperature (NOTE: if your coconut oil is liquid at room temperature, measure out and chill in the refrigerator until mostly firm)

Instructions:

Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside

Step 2

Place all ingredients into a food processor and pulse until well combined and coconut shreds are very small, but still visible

Step 3

Form into 2-tablespoon sized balls with your hands, and place on parchment paper lined baking sheet

Step 4

Bake for 10 minutes. At this point the bottom edges should appear golden brown. Remove from oven and allow to cool on the baking sheet for 30 minutes before removing to a cooling rack to cool completely

Step 5

Macaroons can be stored in a container at room temperature for 5 days. Enjoy!

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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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