lemon, coconut macaroons

Ok, I know I say this about so many of my recipes, BUT, these really are delicious, easy to make and chock full of real, whole foods.
Why wouldn’t you want to make them?!
Do yourself a favour…I’m telling you, you won’t be disappointed!
I’ve been sharing the ones I made, because all these treats I test and make need to be eaten people! I would snarf them all down myself, but I think that would be a little ‘piggish’. And I mean that in the nicest way, because piggies really are my favourite animals (cover your ears Romeo and Twinks).

lemon, coconut macaroons
2 cups shredded coconut
1/4 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup coconut oil, soft but not liquid
2 tbsp lemon zest
2 tbsp raw coconut syrup or maple syrup
2 tsp vanilla extract
2 tbsp lemon zest
Pinch salt
extra shredded coconut to roll the balls in

Add the shredded coconut and lemon zest to your food processor and pulse until fine.
Add the remainder of the ingredients and process until everything is well combined.
Pour the contents into a bowl and roll into 1 inch balls.
Roll each ball in shredded coconut, ensuring that they’re all fully coated. (Don’t want to skimp on the coconut goodness – yum!)

Keep the macaroons refrigerated until ready to serve.
Makes 36 – 1″ balls




2 thoughts on “lemon, coconut macaroons

  1. They truly ARE fabuous! And I know from first-hand experience. Sue kindly shared some with me and I rationed them so they would last more than two seconds and I could thus enjoy them more than once. Thanks, Sue, for your wonderful ‘treat’ ideas.

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