Vegan Lemon Coconut Macaroons

The traditional coconut macaroon gets an update with tangy lemon and a completely vegan ingredient list! These vegan and grain free lemon coconut macaroons are chewy and moist with a lovely punch of lemon that complements the nutty coconut. I highly recommend whipping up a batch to enjoy this spring!

I remember when I first developed this recipe. It was back in my farmers market days and I was trying to replicate a traditional coconut macaroon but with no eggs and only vegan ingredients. Believe me when I say there were A LOT of failed attempts. But, when I finally landed on this one, it was a delicious triumph that made all of those flops worth it. And, it’s the same recipe I use over a decade later!

These were a consistent best seller at the farmers market and for a good reason. They’re chewy and moist with just the right amount of sweetness. And the toasty coconut flavor pairs incredibly well with the fresh, tart lemon juice and zest! While you can eat these any time of the year, I especially love them during the spring as the sun begins to emerge and everything outside becomes green and new.

Tips for Recipe Success

This recipe is fairly straight forward but there are a couple of things that ensure success every single time:

• Make sure to use finely shredded dried (desiccated) coconut that is unsweetened. This one from Bob’s Red Mill was my go-to for many years! A finer shred will help the macaroons hold together better and yield a finer crumb.
• You can use almond flour or almond meal here. Since both of these tend to clump together, make sure not to skip out on the whisking step! It helps break up the lumps.
• Don’t substitute another sweetener for the sugar! The texture of these macaroons relies on it.
• When you’re scooping up the raw dough to form each macaroon, it helps to have a small cookie scoop that is approximately a tablespoon in size. You’ll want to completely fill the scoop and scrape any of the excess off on the edge of your mixing bowl. You can do this with a tablespoon measure instead of a scoop, but it will be harder to get the dough to release onto the baking pan.
• You can use any non-dairy milk you want here but if you prefer a richer flavor, go with a full fat coconut milk!

More Springy Treat Recipes

Whether you want a little something sweet just because or you’re whipping up something for a spring holiday, these are my favorite sweet treats for the season:

• Vegan Macaroon Lime Curd Bars – A sweet-tart vegan lime curd tops a toasted coconut macaroon base for a truly delicious, mouth-puckering dessert bar. (vegan/grain free recipe)
• Small Batch Carrot Cake Cupcakes with Cream Cheese Frosting – This carrot cake is my ideal version, packed with shreds of sweet local carrots, toasted pecans, toasted coconut, cinnamon, cardamom, and cloves. And to top everything off, a fluffy vegan cream cheese frosting! (vegan/gluten free recipe)
• Turmeric Lime Coconut Tarts – Lime and freshly grated turmeric root create a bright and sunny flavor combination in these mini tarts. Soaked sunflower seeds and coconut cream lend creaminess while dates and maple syrup add a touch of sweetness. These delicious tarts don’t require any baking but rather a couple of hours in the freezer to set! (vegan/grain free recipe)
• Strawberry Ice Cream – All you need are 5 ingredients to make a luscious vegan strawberry ice cream. The key to creating the best strawberry flavor is roasting your strawberries first so they get nice and jammy and caramelized! (vegan/grain free recipe)

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