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lemon coconut macaroons

Lemon Coconut Macaroons (Gluten-Free, Dairy-Free, Egg-Free)

  • Author: Alaena Haber



1 1/3 cup unsweetened shredded coconut

1/3 cup organic cane sugar

2 tablespoons measure for measure gluten free flour 

1/8 teaspoon sea salt 

1 teaspoon grated lemon zest, packed

2 egg whites 

1/2 teaspoon vanilla extract


  1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a medium-size bowl, mix together the coconut, cane sugar, flour, sea salt and lemon zest until well combined.
  3. In a smaller bowl, combine the egg whites with the vanilla extract. Beat using a hand mixer until stiff peaks form (3-4 minutes).
  4. Gently fold in the whipped egg whites into the coconut mixture until just combined.
  5. Firmly pack the macaroon mixture into a tablespoon. Transfer the macaroon to the prepared baking sheet. Repeat until you have used up all the mixture. You should get about 10 cookies.
  6. Bake on the middle oven rack for 18 minutes – rotating the pan 180 degrees halfway through the bake time – until the outside is lightly golden.
  7. Let cool for 5 minutes on the baking sheet. Transfer to a cookie rack to finish cooling. Serve at room temperature.