Lemon Almond Flour Macaroons made with shredded coconut and super-fine almond flour—ready in under an hour for a bright spring dessert.
I’ve been thinking about getting a dog again. In the evenings I find myself scrolling through local rescues, looking at faces and imagining the day a fluffy companion might join our home. It’s been four years since we last had a pet, and M and I are gently researching adoption to find the right fit. We’re learning about the adoption process, dog-proofing our space, and most importantly how to keep a new pup away from my houseplants. I’m hopeful this could be the year I become a dog mom again.
These Lemon Almond Flour Macaroons feel like a fresh start too. Light, bright, and coconut-forward, they’re made with shredded coconut and super-fine almond flour, and come together easily for a spring or summer dessert.
What You Need to Make Lemon Almond Flour Macaroons
This recipe uses just six simple ingredients.
Ingredients:
- 1 cup super-fine almond flour (such as Bob’s Red Mill Super-Fine Almond Flour)
- 3 cups unsweetened finely shredded coconut
- 1/2 cup maple syrup
- 2 tablespoons coconut cream
- 2 tablespoons coconut oil
- 2 tablespoons fresh lemon juice
How to Make Lemon Almond Flour Macaroons
These macaroons are oven-baked for a golden, slightly crisp exterior and a tender, airy interior. They’re simple to prepare and don’t require many steps.
- Preheat the oven to 275°F and line a baking sheet with parchment paper.
- In a high-speed blender or food processor, combine the almond flour, shredded coconut, maple syrup, coconut cream, coconut oil, and lemon juice. Pulse just until the mixture comes together—don’t over-blend. A bit of coconut and almond texture is desirable.
- Using a small cookie scoop, pack the dough into the scoop so the top is flat, then release each macaroon onto the parchment with the flat side down. If needed, gently reshape so they sit right side up. The mixture doesn’t spread, so you can place the macaroons fairly close together.
- Bake for 40–45 minutes total, rotating the pan halfway through for even browning. The macaroons are done when the edges and bottoms begin to turn golden brown.
- Remove from the oven and allow the macaroons to cool on the sheet for about 30 minutes before serving.
Tips and Storage
These macaroons are lower in sugar but still delightfully sweet and lemony. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for longer storage. Chilled macaroons make a refreshing treat on warm days.
Why Super-Fine Almond Flour Works Well
Super-fine almond flour gives these macaroons a light, tender crumb and a subtle nutty flavor that pairs beautifully with lemon and coconut. I keep almond flour on hand for baking and no-bake recipes—its fine texture helps bind the mixture without being heavy.
How to Serve Lemon Almond Flour Macaroons
Serve these macaroons as a light dessert or snack. They feel elevated on a simple platter with lemon zest on top and pair well with fresh fruit, iced tea, or coffee. Make them for summer gatherings or keep a stash in the fridge or freezer for quick, citrusy treats.
Recipe Summary
- Total time: about 55 minutes (15 minutes prep, 40 minutes bake)
- Yield: roughly 24 macaroons
- Diet: Vegan, gluten-free, grain-free, refined sugar-free
- Method: Oven-baked
Notes
This recipe is adapted from earlier lemon macaroon inspirations and simplified for home baking. The key is to avoid over-blending so the texture stays light and slightly textured from the coconut and almond flour.
If you make this Lemon Almond Flour Macaroons recipe, I’d love to hear about it—leave a comment or save the recipe for later. Enjoy!
This post is brought to you by Bob’s Red Mill. All words and recipe testing are my own—thanks for supporting the sponsors that help keep this kitchen stocked.