Lemon Vanilla Macaroons

Prep Time 20 minutes
Cook Time 25 minutes
Servings 1 dozen medium sized cookies


  • 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


  1. Preheat the oven to 325 degrees {fahrenheit}.
  2. 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.
  3. 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.
  4. Sift the coconut flour onto the coconut mixture. Fold in the beaten egg white until well combined.
  5. 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.
  6. Place cookie sheet in the preheated oven and bake for approximately 20-25 minutes {rotating the cookie sheet halfway through the baking process}.
  7. Cool on a wire cooling rack for at least 30-60 minutes before serving {otherwise they may crumble if not fully set}. Enjoy!

Recipe Notes

Adapted from Against All Grain Cookbook, by Danielle Walker

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