These Lemon Macaroons are a refreshing twist on the classic coconut treat, combining bright citrus flavor with natural maple sweetness for a dessert that’s both indulgent and wholesome.
Made with almond flour and shredded coconut, they deliver a dose of plant-based protein, fiber, and healthy fats, while staying completely gluten-free, dairy-free, and vegan.
Bright & Chewy Lemon Macaroons
Equipment
- 1 Mixing Bowl (large)
- 1 Cookie Scoop (small)
- 1 Baking sheet
- 1 Parchment Paper or Silicone Baking Mat
- 1 Small Bowl (for glaze)
- 1 Small Whisk
Ingredients
For the macaroons:
- ⅓ cup 32 g almond flour
- 1½ cups 120 g unsweetened finely shredded coconut (desiccated coconut)
- ½ teaspoon kosher salt
- ½ cup 156 g maple syrup
- ¼ cup 60 g coconut butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
For the glaze:
- 2 tablespoons 30 g coconut butter, melted
- 1 tablespoon 20 g maple syrup (lightly warmed if refrigerated)
- 2 tablespoons lemon juice
- 1 –3 tablespoons coconut oil melted
Instructions
- Preheat and Prepare the Baking Surface: Begin by preheating your oven to 275°F (135°C). A low and steady temperature is key to baking macaroons evenly without burning the coconut. While the oven warms, prepare your baking sheet by lining it with parchment paper or a reusable silicone baking mat. This step ensures that the macaroons will not stick to the pan and also helps them bake with a gentle, golden finish on the bottom.
- Combine Dry Ingredients: In a large mixing bowl, add the almond flour, shredded coconut, and kosher salt. Use a spatula or whisk to stir these dry ingredients together until everything is evenly distributed. Taking the time to combine them first prevents clumps of salt or flour from forming in the final dough, creating a smoother texture in every bite.
- Blend Wet Ingredients with Bright Citrus: To the same bowl, add the maple syrup, melted coconut butter, and vanilla extract. Pour in the fresh lemon juice and sprinkle in the zest of one lemon for a burst of fragrance. Gently stir the mixture until all of the ingredients are well incorporated, and the dough begins to hold together. The batter should feel slightly sticky but easy to scoop, with the citrus aroma coming through as the dominant note.
- Shape the Macaroons with Consistency: Using a small cookie scoop, tightly pack the dough into the scoop so the top is level and firm. Release the shaped dough ball onto your prepared baking sheet. Continue this process, spacing the macaroons evenly apart. They won’t spread like traditional cookies but will puff slightly as they bake, so you can fit them all on one sheet without crowding. Consistent scooping ensures uniform size, which allows every macaroon to bake at the same rate.
- Bake Slowly for Perfect Texture: Transfer the baking sheet to the preheated oven.Bake for 20 minutes, then rotate the pan to ensure even cooking on all sides.Continue baking for another 15–20 minutes, until the macaroons are lightly golden around the edges and firm to the touch. This gradual baking method gives them their chewy interior while maintaining a crisp exterior.
- Cool Before Glazing: Remove the baking sheet from the oven and let the macaroons rest directly on the pan for 10 minutes. Allowing them to cool slightly helps them firm up and prevents breakage when you handle them for glazing. At this stage, they will smell delightfully of lemon and toasted coconut.
- Prepare the Lemon Glaze: While the macaroons cool, make the glaze. In a small bowl, whisk together the melted coconut butter, maple syrup, and lemon juice until combined. Gradually add in 1 tablespoon of melted coconut oil, whisking continuously until the glaze is smooth and shiny. If the mixture thickens too much or begins to seize, add more melted coconut oil, one tablespoon at a time, until you achieve your desired consistency. The glaze should be pourable but not watery, coating the back of a spoon with ease.
- Dip or Drizzle the Macaroons: Once the glaze is ready, you have two options: Dip Method: Gently hold each cooled macaroon by the base and dip the top into the glaze, allowing excess glaze to drip off before placing it back on the baking sheet. Drizzle Method: Transfer the glaze into a small piping bag or a zip-top bag with a corner snipped off. Drizzle the glaze over the tops of the macaroons in thin, elegant streams.
Notes
- Use unsweetened shredded coconut (desiccated) for the best chewy texture.
- Maple syrup adds natural sweetness; avoid swapping with granulated sugar, as it changes consistency.
- Fresh lemon juice and zest provide vibrant citrus flavor; bottled juice won’t deliver the same brightness.
- Coconut butter is key for richness—don’t confuse it with coconut oil or cream.
- Macaroons bake slowly at low heat, which prevents burning and ensures even texture.
- For a lighter glaze, add more melted coconut oil until pourable.
- Glaze sets best when macaroons are fully cooled before dipping or drizzling.
Coconut butter gives them a rich, chewy texture without relying on processed oils, and the tangy lemon glaze adds the perfect finishing touch.
Low in refined sugar and free from artificial ingredients, these macaroons are a smarter dessert option that still feels like a treat.
Their simple preparation and freezer-friendly nature make them an excellent choice for everyday snacking, meal prep, or sharing at gatherings.
Whether you’re looking for a light afternoon pick-me-up or a festive party dessert, these macaroons strike the perfect balance between health-conscious and delicious.
Must-Have Tools for Perfect Results
Silicone Baking Mat
Ensures your macaroons bake evenly without sticking, and can be reused endlessly for cookies, pastries, and roasted veggies.
Cookie Scoop
Provides uniform, perfectly rounded macaroons every time, and is also great for portioning muffin batter or even scooping melon.
Mixing Bowls (Stainless Steel Set)
Sturdy and lightweight, ideal for combining ingredients and whisking the glaze, while nesting for easy storage.
Small Whisk
Essential for blending the lemon glaze until smooth, and a handy tool for sauces, dressings, and eggs.
Airtight Storage Containers
Keeps your macaroons fresh in the fridge or freezer, and doubles as a reliable option for storing snacks or leftovers.
Chef’s Secrets for Success
The secret to these irresistible macaroons lies in their balance of moisture and structure.
Almond flour provides a protein-rich base that complements the chewy coconut, while coconut butter adds creaminess and helps the macaroons hold together naturally without eggs or dairy.
Always pack the dough firmly into your cookie scoop for consistent shape and even baking.
Another pro trick is to use freshly grated lemon zest—this releases natural oils that infuse the macaroons with fragrant citrus flavor.
When preparing the glaze, remember to whisk in melted coconut oil gradually; adding it too quickly can cause the mixture to seize.
Patience and gentle stirring ensure a smooth, glossy finish every time.
Serving Suggestions to Impress Guests
These macaroons are versatile enough to be enjoyed on any occasion.
Serve them as an elegant afternoon tea treat alongside green tea or chamomile for a light, refreshing pairing.
For dessert lovers, arrange them on a platter with fresh berries or alongside a scoop of dairy-free vanilla ice cream.
During holidays or special gatherings, drizzle the glaze in decorative patterns and garnish with lemon zest curls for a festive touch.
You can also pair them with dark chocolate-dipped fruit for a balance of tart and rich flavors.
Whether enjoyed casually with coffee or showcased at a party, these macaroons bring a bright, refreshing finish to any table.
Storage Tips for Freshness and Flavor
To keep your macaroons at their best, always allow the glaze to firm up fully before storing.
Place them in a single layer in an airtight container and refrigerate for up to one week.
If stacking is necessary, separate layers with parchment paper to prevent sticking.
For longer storage, freeze the macaroons in a freezer-safe container or zip-top bag for up to a month.
To enjoy, let them thaw at room temperature for about 30 minutes, or savor them chilled for an extra-refreshing citrus kick.
Avoid leaving them uncovered, as they will quickly dry out and lose their chewy texture.
Frequently Asked Questions
1. Can I substitute almond flour with another flour?
Yes, though almond flour gives the best texture.
You can use finely ground cashew flour or hazelnut flour, but avoid coconut flour as it absorbs too much liquid and will make the dough crumbly.
2. Is coconut butter the same as coconut oil?
No, they’re different. Coconut butter includes the meat of the coconut blended into a creamy paste, while coconut oil is only the fat.
Coconut oil cannot replace coconut butter in this recipe because it won’t provide the same richness or binding power.
3. Can I make these macaroons less sweet?
Absolutely. Reduce the maple syrup slightly (by about 2 tablespoons) and add an extra tablespoon of coconut butter or almond flour to maintain the right consistency.
4. Do these macaroons work for meal prep?
Yes! Since they store well in both the fridge and freezer, they’re perfect for meal prepping ahead of time.
Just glaze them right before serving if you want the topping to look freshly applied.
5. Why did my glaze turn thick and lumpy?
This often happens when the coconut butter and lemon juice are too cold.
To fix it, gently warm the glaze bowl over a hot water bath and whisk in melted coconut oil a little at a time until smooth again.
