Vegan Lemon Coconut Macaroons

These vegan lemon coconut macaroons are the perfect combination of chewy and moist. Almond meal and desiccated coconut keep these gluten free while lemon zest and juice add a zingy punch of flavor. This easy vegan dessert is ready in 35 minutes with just 9 ingredients. I highly recommend whipping up a batch to enjoy this spring or anytime you’re craving an easy lemony treat!

I vividly remember the day I 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. I hope you enjoy them!

Grab These 9 Ingredients

The success of this recipe depends on the combination of some specific ingredients. Here’s what you need:

• Almond Flour — almond flour helps the dough stick together and amplifies the nutty flavor. I do not recommend using any other flours in place of the almond flour.
• Finely Shredded Unsweetened Desiccated Coconut — finely shredded unsweetened coconut works the best here both for flavor and texture. Make sure it says either “fine” or “finely shredded” on the label.
• Cane Sugar — sweetens while also contributing to that gorgeous chewy texture.
• Lemon — you’ll use both the zest and juice of the lemon to flavor the macaroons. You’ll need one medium lemon total. You can also make this recipe with limes! Use the zest of 2 small limes and 2 tablespoons of lime juice.
• Coconut Oil — adds necessary fat to the recipe while also imparting a lovely coconut flavor. I prefer to use unrefined coconut oil but you can use refined if that’s all you have.
• Non-Dairy Milk — any non-dairy milk will work here as long as it’s plain or unsweetened. For the richest flavor, use full fat coconut milk!
• Ground Flax Seed — this helps bind the dough together along with the almond flour.
• Vanilla — adds flavor that complements the lemon.
• Sea Salt — balances all of the lovely flavors.

Making the Vegan Macaroons

These macaroons are super simple to make! You need just 9 ingredients and about 10 minutes. Start by preheating the oven and lining a large baking sheet with parchment. Whisk together the almond flour, coconut, sugar, salt, and lemon zest in a medium bowl, making sure to break up any lumps. Set the bowl aside.

Add the coconut oil, non-dairy milk, lemon juice, and ground flax seed to a small pot. Set it over low heat. Whisk the mixture continuously until the coconut oil is fully melted. Remove the pot from the heat and whisk in the vanilla. Then, add the wet ingredients to the bowl with the dry ingredients. Mix well until a cohesive cookie dough forms.

Scoop up the dough with a half ounce cookie scoop (or tablespoon measure) and place the dough on the lined baking sheet. Make sure to leave at least an inch between each macaroon as they will spread slightly in the oven. Bake until the tops and edges of the macaroons are golden brown.

Tips for Making the Best Vegan Lemon Coconut Macaroons

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 the sugar.
• 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 Vegan Desserts for Spring

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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