Recipe #84 | Meyer Lemon Coconut Macaroons

Making the Meyer Lemon Coconut Macaroons

Here is a light treat that you can indulge in and feel good about it! A simple recipe to make but hard to not eat them all! Zesty and sweet this macaroon is sure to please your taste buds!

Ingredients:

4 Cups Raw Unsweetened Coconut Flakes
2 Egg Whites
1/2 Cup Coconut Sugar
1 Meyer Lemon
1 Tbsp Raw Honey
1/2 tsp Vanilla Extract
1/4 tsp Sea Salt
1/4 tsp Lemon Zest

Process:

1. Preheat Oven to 350F
2. Grate off 1/4 tsp of lemon zest and place into a small sauce pan
3. Squeeze Lemon Juice into a measuring cup. If needed add a splash of water to make 1/3 Cup of liquid
4. Add Juice to sauce pan then add Sea Salt, Coconut Sugar, Honey and Vanilla
5. Make a simple syrup by placing the sauce pan on medium heat and bring to a boil. Quickly reduce the heat and allow to simmer for 1 minute.
6. Remove from heat and allow to cool. You should have a 1/2 cup of Simple Syrup
7. In a small bowl hand beat 2 egg whites
8. In a large bowl place 4 cups of Coconut Flakes and add the beaten egg whites. Use a fork to incorporate the egg white into the coconut.
9. Pour simple syrup into the coconut and egg white mixture and mix with a fork until all ingredients are evenly combined
10. lined a cookie sheet with parchment paper and form out macaroons. I like to use a tablespoon measuring spoon to form the macaroons
11. Bake in the oven for 12-14 minutes and rotate the pan at the half way point.
12. Allow the macaroons to cool down completely before serving. The macaroons are very delicate when hot and may fall apart if moved too soon.
13. Serve and do your best not to eat them all 😉