Lemon Pie Macaroons are a delicious snack inspired by coco-roons! They are vegan, gluten free and can be made raw. A healthier alternative to the traditional macaroon!
You know when you find something that you really love at the store and you go back to buy more and there are none left? Gone completely. No spot on the shelf for them any more. Complete heartbreak, right?
A few months ago I was perusing Whole Foods and came across coco-roon cookies and gluten free coconut tarts. As a coconut obsessed girl who needs her sweets and is often on the go, these two desserts are heaven-sent. So when I headed back to the store to buy more I panicked as I noticed that ALL of the gluten free desserts were gone. No more signage, no more spot on the shelf. Completely gone. Surely this can’t be right? I looked in the section where they sell the gluten free bread. Nope, no desserts. I looked in the section by the refrigerated desserts. Nope, gone. I went home determined to recreate the recipe.
These lemon pie macaroons taste exactly like the store bought version. With only a few simple ingredients, they are the perfect snack. So much flavor is packed into one little bite. They are the perfect serving size so I don’t feel guilty about eating one. I make a batch at the beginning of the week and they last all week.
I went back to Whole Foods a few days later and asked one of the staff why they removed the desserts and snack that I loved. They informed me that they actually hadn’t stopped stocking them, but that they were moved to the cold cases in the back of the store by the yogurt. And the cookies were moved to the aisle with bulk snacks and nuts. Thank goodness because I still need to taste test and recreate the other flavors. But in the meantime I will make more batches of these delicious cookies.
Lemon Pie Macaroons (Coco-Roons)
- 1 1/2 cups shredded unsweetened coconut
- 2/3 cup almond flour
- 1/4 cup pure maple syrup
- 3 tablespoons coconut oil
- 1 teaspoon lemon juice
- zest of one lemon
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add all of the ingredients to a food processor. Pulse until well blended and the mixture starts to clump. Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up to 10 days. (see notes for completely raw version)
- If you're concerned about possibly gluten, please make sure that your vanilla extract is gluten free. To my knowledge, all pure vanilla extracts are gluten free, but you can confirm on the label.
- To make these raw, rather than baking them in the oven, dehydrate them for 8 hours on 110 degrees.
- These cookies are soft. They do not firm up like a standard cookie because they are meant to be (almost) raw. When you slow bake or deydrate they should firm up a bit though.
Nutrition InformationCalories: 160, Fat: 14g, Saturated Fat: 9g, Sodium: 29mg, Potassium: 78mg, Carbohydrates: 8g, Fiber: 2g, Sugar: 5g, Protein: 2g, Vitamin C: 0.4%, Calcium: 2.3%, Iron: 3.5%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
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