Vegan gluten free lemon coconutty bites of deliciousness!!
I made these Sunday morning to bring to my family's Easter dinner gathering and they were a hit. My aunt, for example, couldn't stop exclaiming "oh my god!" and had to be pulled away from them at one point!
These are ridiculously easy to make and can be flavored a few different ways. If you want vanilla or almond, then just sub the lemon juice for vanilla or almond extract. You could even try subbing lime juice instead of the lemon and add lime zest for a touch of color.
Also you can play with the sweetener and either add all maple syrup, all agave or even try a local honey if you're not vegan. And the drizzle is optional but it adds a touch more flavor and fun!
VEGAN GLUTEN FREE LEMON COCONUT MACAROONS
Pre-heat oven to 300 degrees and line a sheet pan with parchment.
2 cups unsweetened shredded coconut (not flakes)
1/4 cup plus 2 Tbsp almond flour
1/4 cup solid refined organic coconut oil
2 Tbsp maple syrup
2 Tbsp agave syrup
2 Tbsp lemon juice (plus 1 tsp extra for drizzle)
pinch of Himalayan pink sea salt
3 Tbsp organic powdered sugar (for drizzle)
In a food processor fitted with an S-blade add the coconut, almond flour, coconut oil, sweetener, lemon juice and sea salt, and blend until the mixture forms a dough. This might take about 1-3 minutes.
With a tablespoon cookie scooper, firmly scoop the dough in and slightly press down to compact it. Release scoop onto the lined sheet pan. Make about 20 cookies and place in the oven to bake.
Bake about 15-20 minutes or until the cookies are starting to look golden and are slightly firm to the touch. They will firm up a bit after baking.
Let cool and make the drizzle. In a tiny bowl add the 1 tsp lemon juice and 3 Tbsp powdered sugar and whisk until smooth. The consistency should be thinner than honey. Add more sugar if it's too thin. Add more juice if it's too thick. Then with the whisk or a fork or a knife drizzle glaze onto the macaroons.
Eat and fall in love! They can be stored at room temperature or in the fridge. Or make a double batch and freeze so you can enjoy any time!
Please let me know if you make these and how they come out for you. Enjoy!
Photo by Stacey Hamblett (Me!)
This blog is an exploration of life, love, adventure and art primarily through the medium of food.