Italian•indulgent
Meyer Lemon Coconut Macaroons
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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 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)
Instructions
- 1
Mix all ingredients in a bowl until well combined.
- 2
Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
- 3
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.
- 4
Cool macaroons on the baking sheet for at least 15 minutes before transferring to a plate (otherwise, they will break apart).