Description
Lemon Almond Flour Macaroons made with shredded coconut and super fine almond flour ready in under an hour for a spring dessert.
Ingredients
Lemon Macaroons
- 1 cup Bob’s Red Mill Super-Fine Almond Flour
- 3 cups unsweetened finely shredded coconut
- 1/2 cup maple syrup
- 2 TBSP coconut cream
- 2 TBSP coconut oil
- 2 TBSP lemon juice
Instructions
- Preheat the oven to 275°F and line a baking sheet with parchment paper.
- Add the almond flour, shredded coconut, maple syrup, coconut cream, coconut oil, and lemon juice to a high speed blender or food processor. Blend everything until it’s just combined.
- With a small cookie scoop, scoop the dough and pack it in so the top is flat and then release onto the baking sheet, flat side down. Repeat this until you’ve used up all of the mixture. You can pack the baking sheet pretty full, because these macaroons don’t spread!
- Bake the Lemon Almond Flour Macaroons for 20 minutes, then rotate the pan and bake them for an additional 20 minutes, or until the macaroons start to turn golden brown around the edges.
- Allow the macaroons to cool for 30 minutes before serving.
- Store leftover macaroons in an airtight container in the refrigerator for up to 1 week or freeze for long term storage.
Notes
Recipe adapted from Bakerita
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free