It’s been a little while since I posted a dessert recipe, so in honor of my 20lb. PR deadlift last night and the upcoming holiday weekend, today’s recipe is a sweet treat. I’m a huge fan of coconut macaroons – they’re such a simple, tasty little cookie – so I decided to give ’em a go. (Plus, they’re gluten- and dairy-free!) For inspiration, I looked to Elana’s Pantry – she’s got some incredible recipes for gluten-free goodies. While I was grabbing supplies at the store, I ran across a gorgeous little bottle of pure lemon oil, and I thought it might pair really well with the clean coconut flavor in the cookie. Follow the jump for my adapted recipe…
Lemon Coconut Macaroons
Quantity: about 20 cookies
Time: 5 minutes prep, 15 minutes baking
Paleo Grade: B (gluten-free, dairy-free, does contain raw agave nectar)
Vegetarian Adaptation: None needed as long as you’re ovo-lacto!
- 6 egg whites
- heaping 1/4 tsp. sea salt
- 1/2 cup raw agave nectar
- 1 tsp. pure lemon oil
- 3 cups unsweetened shredded coconut
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In the bowl of your stand mixer, whisk egg whites and salt on high until they reach the stiff peak stage.
- Fold in agave nectar, lemon oil, and coconut gently, trying not to deflate the egg whites.
- Spoon batter onto your prepared baking sheet, rounding as needed.
- Bake for 12-15 minutes until cookies are lightly browned.
(Mine took the full 15 minutes… start checking at about 11 minutes so you don’t burn.)
- Remove from oven and let cool on baking sheet for 10 minutes. Enjoy!
I really enjoyed the light lemon flavor, and you can’t beat the chewy coconut texture. Next time, I might even toss in some lemon zest – will keep you posted. Making them at home? I’d love to hear how they turn out!