Coconut-Lemon Macaroons – a delicious recipe with vanilla sugar, coconut milk, maple syrup, vanilla, salt, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.
3
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.
4
Serve warm or room temperature. Store in an airtight container for up to 1 week.
264
kcal
Calories
1
g
Fat
32
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup vanilla sugar, 1/2 cup coconut milk, 2 tablespoons maple syrup, 2 teaspoons vanilla extract, and more.
Yes, Coconut-Lemon Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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