Make Ahead

Coconut-Lemon Macaroons

Name: Coconut-Lemon Macaroons
Yield: Makes 40
Ingredients: 3/4 cup vanilla sugar; 1/2 cup coconut milk; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; 3/4 teaspoon sea salt; 1-2 teaspoons fresh lemon zest; 3 cups unsweetened shredded coconut; 1/2 cup sweet rice flour; 1/4 cup amaranth flour

by: beyondcelery

October 11, 2011

2 Ratings

Makes 40

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Author Notes

I created these for my vegan sister-in-law who would live on macaroons and coconut if that were possible. They are gluten-free, vegan, and chewy, and will be snatched up by your guests quicker than you can elaborate on any of their other qualities. The amaranth contrasts light nuttiness to the maple, vanilla, lemon, and coconut, providing these macaroons with a gorgeous flavor both basic and complex. —beyondcelery

What You'll Need

Ingredients

Directions

Preheat oven to 350F. Mix together sugar, coconut milk, maple syrup, vanilla, lemon zest, and sea salt. Stir in coconut until well-coated. Add flours and mix very well, using your hands if needed. Mix until uniform.
Using a 1-inch scoop or 1 Tbls measuring spoon, scoop macaroons into small domes, forming with your hands if needed. Be sure to pack the coconut mixture into the scoop hard or the macaroons may crumble later after baking.
Arrange on cookie sheet closely together, but not touching. They grow only slightly. Bake about 15-20 minutes, rotating cookie sheet once halfway through. Macaroons are done when they're golden all over. Be careful not to burn the bottoms.
Serve warm or room temperature. Store in an airtight container for up to 1 week.

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16 Reviews

hardlikearmour November 19, 2016

Have you tried using aqua faba in these? I'm wondering if it would help bind them together better than just the coconut milk alone.

beyondcelery November 20, 2016

Not yet! The maple syrup actually helps bind these together more than the coconut milk, but aqua faba might work too. I'd be interested if you try it!

hardlikearmour November 20, 2016

I replaced 2 T of the coconut milk with aqua faba. I didn't have amaranth flour, so replaced it by weight with millet flour. Seems to have worked well -- they have no inclination to crumble.

beyondcelery November 21, 2016

That's great to know! Thanks. The amaranth I replace with millet all the time, since I seldom have amaranth on hand anymore. I should probably add that as a note somewhere, lol.

allison969 May 19, 2014

I'm not vegan and gluten isn't a problem for me so I'm always a little skeptical that recipes in those categories could actually be *good.* I've been schooled! These are terrific.

beyondcelery June 17, 2014

Thank you so much!

susan G. January 14, 2012

How did I miss these? Thanks for mentioning them on Hotline -- you never know where your pearls are cast...

beyondcelery January 14, 2012

Thanks, susan g! I've found they're so versatile they make most anyone in a crowd happy, no matter their dietary restrictions.

Teresa W. August 25, 2016

Would it be possible to use coconut flour instead of Amaranth?

beyondcelery August 25, 2016

Yes! I've used coconut flour in place of the amaranth. They didn't hold together quite as well. I think I cut the amount down slightly to compensate for coconut flour's tendency to absorb liquid. Maybe down by 1 Tbls?

Teresa W. August 25, 2016

Thanks!!

beyondcelery November 30, 2011

Thanks, everyone! I'm glad they're such a hit. It's definitely my most-requested cookie at this point.

vvvanessa October 19, 2011

i will also attest to the yumminess of these. and i love the photo; that arrangement is really clever!

hardlikearmour October 12, 2011

I am also a lover of these cookies! They are dangerously easy to keep eating. Thanks for posting this, I will be making them for my vegan friend.

SKK October 12, 2011

Oh, Syronai, when you brought these to our PNW meetup last Sunday I was in heaven! They are so good. Thanks for sharing the recipe also. This is a winner recipe!

lapadia October 12, 2011

I had the pleasure of sampling these cookies at a PacNW potluck, recently...they are delicious!! Thanks for sharing them with us, Syronai!