Quick And Delicious
Coconut and Lemon Macaroons
June 17, 2016
Coconut and Lemon Macaroons

  • 4 egg whites
  • 180g desiccated coconut (shredded coconut works really well too)
  • 1/2 cup sunflower seed flour or meal (or almond meal)
  • 1/4 cup thick coconut cream- (the thick creamy paste that’s on the top of the tin before shaking)
  • 2 Tbsp raw unfiltered honey or brown rice malt syrup
  • zest (rind) of 1 lemonroughly chopped
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp turmeric powder
  • pinch of sea salt


  • Preheat oven to 150C
  • In a saucepan lightly whisk the egg whites until frothy
  • Add all the other ingredients and place on a very low heat
  • Stir occasionally for a few minutes until the mixture is stirred through, approximately 5 minutes.  Taste the mix to check its sweet enough or zesty enough.  Add more sweetener or lemon juice if needed
  • Place the mixture in the fridge for 5 minutes or so to firm a little
  • Line a baking tray and take a spoonful of the mix and roll into a ball before placing onto the tray
  • Bake for approximately 20 – 25 minutes until lightly brown
  • Remove from oven and allow to cool
  • Store in the fridge (if they make it to the fridge)!

Inspiration for this recipe comes from

No Comments "Coconut and Lemon Macaroons"

Your email address will not be published. Required fields are marked *

Sign up for our newsletter and we’ll keep you posted with great info + news and also send you a 10% off promo code!
Thanks for subscribing
here is your 10% off promocode
(offer valid for first 30 days only)
Sign up for our newsletter and get recipes straight into your inbox, along with regular updates on events!