Chewy Lemon And Coconut Macaroons

Heather Dessinger

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Lemon Coconut Macaroons Recipe

When one of your kids mistakes cumin for cinnamon while baking, it’s not a happy accident. These little pieces of sunshine, on the other hand . . . . very happy. You see, I was trying to make these scrumptious vanilla bean coconut macaroons for guests, but in a flurry of activity, I replaced the vanilla with lemon extract.

Oh. my. goodness. It was a sweet sunshiney epiphany, delivered bite-by-bite. After making a few more batches I decided to add in some lemon zest to make them more lemony. I hope you love them as much as we do!

Lemon Coconut Macaroons Recipe
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4.60 from 5 votes

Chewy Lemon Coconut Macaroons Recipe

Course Dessert
Calories 2124kcal
Author Heather Dessinger



  • In a bowl, combine the almond flour, coconut, lemon zest 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.
  • 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.
  • 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. 
  • Allow the macaroons to sit for at least 15 minute before transferring. They’re delicate while still warm but very sturdy once cooled. 


Calories: 2124kcal | Carbohydrates: 121g | Protein: 28g | Fat: 186g | Saturated Fat: 130g | Sodium: 55mg | Potassium: 802mg | Fiber: 32g | Sugar: 83g | Vitamin C: 4.7mg | Calcium: 213mg | Iron: 8.2mg
lemon coconut macaroons recipe

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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31 thoughts on “Chewy Lemon And Coconut Macaroons”

  1. Blobs of sunshine! I love that there are just 6 ingredients. I’m intrigued by the lemon oil since I haven’t used that before. I’m also intrigued that it’s a coconut flour recipe without eggs. This inspires me to try to add lemon to my various coconut macaroon recipes! I’ll probably be skipping the almond flour since I’m on a reduced oxalate diet. Thanks for the inspiration!

  2. Where do you purchase your almond flour? I have always just ground my own almonds to make flour, but I have heard frequently that blanched almond flour works better. Is it still safe and nutritious? Also, does it matter if it organic? I go organic with most everything else, but I am curious about almonds – and specifically almond flour. Thank you for your time.

  3. Do you think they would come out well using coconut flour instead of Almond flour? We have an almond allergy in our family. If not, could you recommend another nut flour that is a good substitute for Almond. We are struggling to move to grain free with both egg allergies and almond allergies.

    Oh yeah, by the way, I love your blog and your homemade deodorant is the best. Thank you so much.

  4. Hi! This recipe sounds amazing! I only have one question. When you say 1/4 cup coconut oil, should it be solid or liquid? (I live in a country where my coconut oil stays solid 360 days a year)

  5. This is genius! Thanks for such a great idea. I have some lemon essential oil lying around that would be perfect for baking, as I think it’s lost some of its medicinal potency by now. I just haven’t known what to do with it. I, too, am wondering about an almond-free version. I’m going to see what I can mix up.

  6. I am enjoying these as I type. So, so good! The dropper fell off my lemon oil at the exact moment I held it over the bowl, so I have no idea how much I added. Still amazing!

  7. Since I didn’t have lemon essential oil but everything else on hand, I made these with 2 tsps of vanilla. They were fantastic – even better the second day after the ingredients had time to meld together. While I was out today, I stopped by to get some lemon essential oil so I can try these again with the lemon flavor. Thank you for the recipe. I love these recipes with less than 6 ingredients and simple to make.

  8. I don’t have lemon essential oil, can i just use lemon juice? I have a lemon tree with plenty of fresh meyer lemons. They sound delicious.

    • Unfortunately, I think they would fall apart with lemon juice. You might try the original recipe with vanilla. It’s delicious!

  9. 30-40 drops?? Really?? That seems a little much…and a little costly with certain brands. I would think 5-10 drops would be sufficient?? Why so much?

  10. Ok so i just made these after going to the store today to get lemon essential oil. But only after i’d made them and eaten one did i realize that i didn’t get food grade oil. the label on mine says for aromatherapy use and that it’s 100% lemon essential oil. So my question is, should i throw them all out or can i safely eat them? The one i ate tasted pretty good.

    • Hi Harmony! I am not an expert on essential oils or a healthcare provider, but personally I’d eat it.:) My big thing with lemon oil is to try to get organic if possible because pesticide residue will get in the oil, but I have used non-organic in a pinch.

  11. These look good. I have an Excaliber food dehydrator. Can you give me some time/temp tips to try on the dehydrator?

    If I set it at 150 degrees, how long should they stay in?


  12. 5 stars
    I made these and they are GREAT! I did have to make some substitutions (extract and flours) but the basic idea of the coconut and honey is delicious. I was skeptical about whether they would bake well, but they did– perfect. I did leave them in the oven 10 extra minutes because of my skepticism.