Thursday, January 22, 2015

Lemon Coconut Macaroons

Lemon Coconut Macaroons

Rating: **** Very Good

  •  3/4 cup almond flour
  • 1 1/2 cups dried, shredded unsweetened coconut
  • 1/4 cup plus 1-2 tablespoons raw honey
  • 1/4 cup coconut oil, gently melted
  • 1 tablespoon lemon extract
  • Pinch of unrefined sea salt

  • In a bowl, combine the almond flour, coconut, and salt.
  • Add 1/4 cup plus 1 tablespoon of honey to all of the coconut oil and all of the lemon extract. Mix until well combined.  

Macaroon mixture after all the ingredients have been added

  • Using a rounded “measuring” tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. If it falls apart add one more tablespoon honey. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.  

Macaroons after being formed and placed on cookware

  • Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy. For raw macaroons, place in your dehydrator until they are slightly dry on the outside, soft and chewy on the inside. Times will vary depending on the dehydrator and temp used.
  • Allow the macaroons to sit for at least 15 minute before transferring. They are delicate while still warm but very sturdy once cooled.  

Macaroons after they have been cooked and cooled
Hints: Instead of using lemon extract, as it is not a common household item, I used the zest of half a lemon to get the lemon flavour in the macaroons. To keep the macaroon mixture sticky, so it would remain together when rolled into balls, I added in an extra half tablespoon and 1 teaspoon of honey to the existing amount. This kept the mixture together and sticky. Instead of baking it at 200ºF, I cooked them at 325ºF for 19 minutes. This made a nice crust on the outside of the macaroons. Then, I turned off the oven and let them sit in the warmth of the oven for another 10 minutes. I took the macaroons out and let them cool for 30 minutes. All these changes helped me create macaroons that were crispy on the outside and chewy on the inside.

Mommypotamus,. 2013. 'Lemon Coconut Macaroons - Mommypotamus', URL :, consulté le 12 January 2015.

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