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Lemon Coconut Macaroons

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.

low angle shot of lemon coconut macaroons on a parchment paper lined baking sheet

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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.

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.

Overhead shot of the ingredients needed to make lemon coconut macaroons

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:

  1. Preheat the oven and line baking sheets with parchment paper. 
  2. Combine the coconut, flour, sugar, egg whites, and vanilla in a saucepan over medium heat and cook until the mixture thickens.
  3. Drop by tablespoons or using a small cookie scoop onto the prepared cookie sheets.
  4. Bake until golden, 12 to 15 minutes.
  5. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
  6. While the cookies are cooling, make a glaze with the powdered sugar, lemon zest, and lemon juice.
  7. 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.

overhead shot of lemon coconut macaroons on parchment paper

Lemon Coconut Macaroons Frequently Asked Questions

Do these macaroons have dairy in them?

No! I make my coconut macaroons without sweetened condensed milk, so these are dairy free cookies.

Are these macaroons kosher for Passover?

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.

So are you saying these are gluten-free macaroons?

Yes! If you make them with potato starch, tapioca starch, or almond flour, they are totally gluten free!

Can you make these macaroons with unsweetened coconut?

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.

How long will these macaroons keep?

You can make them several days ahead of time and keep them in an airtight container at room temperature.

Can you freeze macaroons?

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!

low angle, closeup shot of a lemon coconut macaroon

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!

Yield: Makes 18 to 24 cookies

Lemon Coconut Macaroons

Lemon Coconut Macaroons

Moist and chewy inside with toasted coconut all around and a bright pop of tangy lemon flavor make these Lemon Coconut Macaroons a winner. They're perfect for Passover or any time you want coconutty goodness!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

  1. Preheat the oven to 350ºF and line a baking sheet with parchment
    paper. 
  2. 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. 
  3. 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.)
  4. Bake for 12 to 15 minutes, until the macaroons are golden brown.
  5. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
  6. 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 Information

Yield

24

Serving Size

1

Amount Per Serving Calories 118Total Fat 3gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 43mgCarbohydrates 22gFiber 1gSugar 17gProtein 1g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

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By on October 20th, 2021

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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