Bright & Chewy Lemon Macaroons
Bright, chewy, and naturally sweetened, these Lemon Macaroons are bursting with fresh citrus flavor and finished with a luscious lemon glaze. They’re a gluten-free, vegan, and paleo-friendly treat that’s easy to prepare and perfect for make-ahead snacking or entertaining.
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.
