Lemon Vanilla Macaroons

These bite-size cookies are fresh and tangy, with the added benefit of being gluten-free and more!

Hello! I’m Sara from Simply Happenstance! I co-author the lifestyle blog with my dear friend Nicole! We are honored to be here on Live Laugh Rowe to share a tasty recipe with you, Lemon Vanilla Macaroons.

Who doesn’t love a good cookie? When I typically imagine a scrumptious treat… cookies always come to mind! I tend to love anything that involves gooey peanut butter and rich creamy chocolate {especially the combination of the two}! However, during spring and summer, I crave meals and treats that are on the lighter side. This cookie recipe is fresh, tangy, slightly sweet, and incredibly delicious! It shouts, “Summer is coming!” {Hooray!}

In addition to being the perfect warm weather snack, these bite-size cookies have the added benefit of being gluten-free, dairy-free, nut-free, and paleo-friendly! {Practically guilt-free, in my opinion!} With so many food allergies and special diets out there, it’s nice to have a truly delectable treat recipe as an option!

The ingredients are simple and fresh. You can really taste the tanginess of the lemons, hints of vanilla, subtle sweetness of the honey, and of course… the coconut! The added lemon zest not only adds a zing… but a pop of bright yellow! The vanilla bean specks, may indeed, be my favorite! I also love the browned coconut that tops the cookies! It makes them look so rustic… and definitely homemade!

As far as your ingredients go, make sure that you buy unsweetened coconut. The honey will add all the sweetness you need! Also, I always try to buy raw honey. Being the mother of four young children, I attempt to eliminate refined sugars where I can. It’s a simple change to make that’s better for your health!

Print

Lemon Vanilla Macaroons

Prep Time 20 minutes

Cook Time 25 minutes

Servings 1 dozen medium sized cookies

Ingredients

• 1/2 cup raw honey
• 3 cups unsweetened coconut shredded
• 1/2 cup unsweetened coconut milk
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 vanilla bean
• 1 egg white
• Pinch of sea salt
• 3 1/2 tablespoons coconut flour

Instructions

• Preheat the oven to 325 degrees {fahrenheit}.
• Mix the raw honey, shredded coconut, coconut milk, freshly squeezed lemon juice, and lemon zest in a bowl. Add in the seeds from the vanilla bean {slice vanilla bean lengthwise and scrape out the seeds with the edge of a knife}. Set aside.
• Place an egg white in the bowl of a stand-up mixer. Add in a pinch of sea salt. Beat for 1 to 2 minutes until soft peaks form.
• Sift the coconut flour onto the coconut mixture. Fold in the beaten egg white until well combined.
• Using a a tablespoon, small cookie scoop, or ice cream scoop {depending on the size of cookie you prefer}, scoop out balls of dough and place 2 inches apart on a cookie sheet lined with parchment paper.
• Place cookie sheet in the preheated oven and bake for approximately 20-25 minutes {rotating the cookie sheet halfway through the baking process}.
• Cool on a wire cooling rack for at least 30-60 minutes before serving {otherwise they may crumble if not fully set}. Enjoy!

Notes

Adapted from Against All Grain Cookbook, by Danielle Walker

Good News! If you like this recipe, you can add it to your personal recipe box to make later this week or add the ingredients to your online shopping list to make it tonight! Just click the Save Recipe button above to get started.

Nicole and I are so happy to have had the opportunity to share one of our favorite cookie recipes on Live Laugh Rowe today! We hope that you enjoy this tangy, yet sweet treat!

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