Coconut Macaroons are a guilty pleasure for me because I am a serious coconut lover. These Lemon Coconut Macaroons totally hit the spot because they are chewy, sweet, and full of toasted coconut flavor.
These coconut macaroons have got all the toasty coconut flavor of a classic coconut macaroon, plus bright, fresh lemon flavor and a lemon-sugar glaze.
Coconut macaroons always feature prominently in Passover menus since they’re made without flour or leavening, so they’re already kosher for Passover. As a result, over the years, I’ve tried a lot of different macaroon recipes. Fortunately, I love coconut macaroons!
This Lemon Coconut Macaroons recipe is at the top of my list. They’re moist and chewy inside with toasted coconut all around. The bright pop of tangy lemon is a nice counterpoint to the sweetness.
From electric mixers to rolling pins, baking pans, cookie scoops, and more, these are our favorite baking tools.
A great bonus is that these chewy Coconut Macaroons, like many kosher for Passover desserts, are gluten free. They’re also dairy free! And they’re not just Jewish cookies, either. They’re perfect for Easter and other spring holidays, and look like cute little snowballs on your Christmas cookie platter.
What ingredients do you need to make Lemon Coconut Macaroons?
One of the things I love about making macaroons is that they don’t require a ton of ingredients. They only require a few simple ingredients:
- Sweetened shredded coconut or sweetened coconut flakes
- Tapioca starch or potato starch (or you can substitute all-purpose flour or almond flour or finely ground almond meal)
- Vanilla extract
- Granulated sugar
- Egg whites
- Powdered sugar
- Lemon juice
- Lemon zest
- Toasted almond slivers (optional)
How do you make these cookies?
These easy coconut macaroons could hardly be easier to make. Here’s how:
- Preheat the oven and line baking sheets with parchment paper.
- Combine the coconut, flour, sugar, egg whites, and vanilla in a saucepan over medium heat and cook until the mixture thickens.
- Drop by tablespoons or using a small cookie scoop onto the prepared cookie sheets.
- Bake until golden, 12 to 15 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- While the cookies are cooling, make a glaze with the powdered sugar, lemon zest, and lemon juice.
- Drizzle the glaze over the macaroons and sprinkle with the almond slivers, if using.
What are some variations on this coconut macaroon recipe?
For a different flavor, can substitute orange zest and orange juice for the lemon zest and lemon juice. Or try substituting lime juice and lime zest.
Dip the bottoms in melted dark chocolate (this is especially good with the orange variation above!) To melt the chocolate, put about 8 ounces of chopped chocolate in a microwave-safe bowl and microwave on 50 percent power in 30-second intervals, stirring in between, until it is melted and smooth.
With the chocolate in a small bowl, dip the bottom of each macaroon into the chocolate and then arrange on a wax paper lined baking sheet and let set. You can also drizzle melted chocolate over the tops of the macaroons.
You can do the same as above with milk chocolate or white chocolate, too!
Substitute almond extract for the vanilla extract.
Lemon Coconut Macaroons Frequently Asked Questions
No! I make my coconut macaroons without sweetened condensed milk, so these are dairy free cookies.
Yes! These Lemon Coconut Macaroons are made with potato starch (or you can sub tapioca starch) and no flour or leavening, so they are kosher for Passover. They are also dairy free, so they make a great finish to a meat meal.
Yes! If you make them with potato starch, tapioca starch, or almond flour, they are totally gluten free!
You can make them with shredded unsweetened coconut, but they won’t be as sweet. You can add an additional 1/4 cup sugar to make them sweeter if you like.
You can make them several days ahead of time and keep them in an airtight container at room temperature.
Yes! You can freeze Macaroons! For best results, arrange the macaroons in a single layer on a parchment-lined cookie sheet and freeze for at least 4 hours. Transfer the frozen macaroons to a freezer-safe, resealable bag and freeze for up to 6 months. To serve, let them come to room temperature by setting them on the counter for an hour or so. You can also try eating them frozen!
More Cookie Recipes You’ll Love
Try some of these other cookies to round out a cookie platter: Flourless Chocolate Cookies, Dulce de Leche Cookies, Quaker Oatmeal Cookies, and Ginger Snap Cookies. If you love lemon-y desserts, try this Old Fashioned Lemon Squares recipe.
If you love lemon-y sweets, try this easy lemon blueberry cookies recipe!
More jewish cookies for the holidays!
If you’re looking for more delicious cookie recipes, especially Jewish cookies, try my Hamentashen, Honey Cookies, and Kolacky. Or try this super moist and flavorful Honey Cake!
Lemon Coconut Macaroons
Ingredients
For the cookies
- 3 cups Coconut
- 1/4 cup potato starch or tapioca starch or substitute all-purpose flour
- 2 tsp. Vanilla
- 3/4 cup white sugar
- 4 large Egg whites
For the glaze
- 1 ½ cups powdered sugar or confectioners’
- Zest from 1 lemon
- 2 to 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon toasted almond slivers for garnish (optional)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment
paper. - In a medium saucepan, combine the coconut, starch, sugar, egg whites, and vanilla. Cook, stirring constantly, over low heat for 6 to 8 minutes, until the mixture is the consistency of thick oatmeal. Remove from heat.Â
- Drop the dough by mounded tablespoonfuls or using a small cookie scoop onto the prepared baking sheet (you will likely have to bake in 2 batches or use 2 baking sheets.)
- Bake for 12 to 15 minutes, until the macaroons are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Make the glaze by combining the powdered sugar, lemon zest, and
lemon juice in a medium bowl. Stir until desired consistency is reached. Drizzle the glaze over the cookies and then sprinkle with the almonds, if using.
Nutrition
More Jewish holiday recipes you’ll love
- Honey Cake
- Honey Cookies
- Lemon Coconut Macaroons
- Jewish Beef Brisket
- Meat-Filled Borekas or Pastelicos
- Passover Orange Sponge Cake
- Passover Potato, Tomato, and Olive Stew
- Hamentashen
- Kreplach with Beef Filling
- Sufganiyot or Jelly Donuts for Hanukkah
- Potato Latkes for Hanukkah
- Classic Chopped Liver
- Vegetarian Chopped Liver
- Check out all of my Jewish Recipes!
These were a hit with my husband, who loves coconut.
Is it possible to change the nut to walnut or cashews or peanuts? I am horribly allergic to every nut other than these 3
You can leave the nuts out or use whatever nut you like!
Is this sweetened or unsweetened coconut?
As it says in the post, I personally prefer sweetened coconut but you can use either.