Paleo Lemon Macaroons

These paleo lemon macaroons are filled with bright lemon zest and lemon juice then dipped in dark chocolate for a delicious spring treat.

I’m not really sure if it’s me getting older and totally more grouchy or if the jokes are just all played out (probably the former), but I’m so over April Fool’s Day. From Amazon changing their page to circa 1999 to BuzzFeed showing pudding cups made with mayo to Tieks advertising bunnies for every shoe purchase, the amount of times I rolled my eyes behind the computer screen yesterday got to the point of actually hurting my face.

Paleo Lemon Macaroons

Here’s the kicker too.

We got engaged on April Fool’s Day. 10 years ago.

I know Ulysses had not even the slightest clue it was actually the biggest prank day of the year (we were in Vegas and he’s that guy that’s completely oblivious to these kind of things) but it drives me nuts each year to share this day with a “holiday” that makes me want to either scream “stop being so effing gullible” to the people believing the dumb shit going on or “omg, stop with the dumb shit!” to the people doing it who think it’s funny.

Paleo Macaroons

It’s not funny, it’s predictable because it’s freaking April Fools. Try it on a day not dedicated to pranking people, THEN it might be funny.

Lemon Macaroons

There’s no joke when it comes to these paleo lemon macaroons though. Well kinda actually because here’s the thing, there’s no such thing as paleo chocolate chips. Paleo chocolate would have to be 100% cacao. Go taste that and tell me you don’t want to gag. So, chocolate chips have sugar. Sugar isn’t paleo. If you’re a paleo nutcase, don’t dip these in chocolate. If you don’t care about a little sugar and then lick the bowl of chocolate clean after dipping (because the best part about dipping stuff in chocolate is the fact that you actually need more chocolate than you’ll actually use to get the whole “dipping” thing to work), buy some Enjoy Life chocolate chips (the closest you’ll get to paleo chocolate chips) and get on with your life making these macaroons.

Looking for more paleo treats? Check out this paleo lemon poppyseed bread, this paleo strawberry ginger crisp or, these paleo bacon chocolate chip cookies.

Serves 16     adjust servings

Paleo Lemon Macaroons

Cook Time 12 min Prep Time
Preparation 20 min Cook Time
Total Time 32 mins Total Time

These paleo lemon macaroons are filled with bright lemon zest and lemon juice then dipped in dark chocolate for a delicious spring treat.

Ingredients

  • 2 egg whites, room temperature
  • 2 tablespoons maple syrup
  • pinch kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice (or 1/4 teaspoon lemon extract)
  • zest of 1 lemon
  • 2 cups unsweetened coconut flakes/shredded coconut

For the chocolate dip

  • 1/2 cup dark chocolate chips (These Enjoy Life chocolate chips are pretty much your best option, though not technically paleo. If you're strict paleo, don't dip in chocolate. But that would be sad.)
  • 1/2 tablespoon coconut oil
  • zest of 1/2 a lemon

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine the egg whites, maple syrup and salt in a large bowl. Beat with a handheld mixer (alternatively, do this in a stand mixer fitted with the whisk attachment) until soft peaks form, about 2 minutes.
  3. Add the extract and lemon juice and beat again until just incorporated.
  4. Fold in the coconut and lemon zest until fully combined.
  5. Scoop about 1 1/2 tablespoons of the mixture and roll into a loose ball then place on the baking sheet.
  6. Bake for 10-12 minutes until the edges start to turn golden brown.
  7. Remove from oven and let cool completely.
  8. While the macaroons cool, make the chocolate dip by combining the chocolate and coconut oil in a small bowl. Heat until melted and stir together until smooth.
  9. Dip the macaroons in the chocolate then sprinkle with the lemon zest.
  10. Let the chocolate set for about 1 hour.

Have you guys heard about Yummly? It’s basically the food-only version of Pinterest and one of my favorite new ways to discover recipes.

You create your own “recipe box” and can easily save any recipe you find online to it. Just like I’ve done with mine. You can either click the plus sign in the upper right hand corner of the screen (see it in the screen shot below) when you’re logged into Yummly to add any recipe you want OR a lot of blogs now have a Yum share button. You can see mine at the top or left hand side of each post. If it’s a recipe you want to save to your recipe box, just “yum” the post and it’ll get added to your recipe box automatically. Cool, huh?

Yummly page

Yummly also sets up a profile page for each blog and pulls in posts automatically so you can “yum” all your favorite blogs’ content from their page. Check out my Yummly profile page for an easy way to save the recipes you love.

Get Yumm-ing!

20 Comments

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  2. Nutmeg Nanny

    These macaroons look amazing! I agree the little dip of chocolate would be totally necessary. Also – totally over April Fools Day too. Luckily Art didn’t try to fool me at all yesterday :)

    Reply
  3. Danae @ Recipe Runner

    The mayo pudding was so gross! You’re forgetting Whole Foods advertising that they are opening up a tattoo shop in their stores….wth? Anyways, I love these lemon macaroons! Lemon, coconut, chocolate, I’d eat them all!

    Reply
  4. Megan {Country Cleaver}

    I had an a-hole coworker put a photo of his best friends (a girl’s) engagement ring on FB with a caption “She said yes!”… Nevermind that guy ACTUALLY has a GF. I was immensely pissed on his poor girlfriend’s behalf… and then I knew it was the stupidest day ever.

    Reply
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  8. RR

    I just made these and they are tasty, but fall apart really easily (like, you have to put the whole thing in your mouth at once or you’ll just have a handful of crumbs). As far as I can tell I followed the recipe accurately. Any idea what went wrong?

    Reply
    1. Running to the Kitchen Post author

      I haven’t had that issue with these. It’s really hard to troubleshoot without being there in the kitchen with you. Perhaps try adding a touch more maple syrup to help hold them together better. You’re using real egg-whites (not from a carton) and beating until soft peaks form, correct?

      Reply
      1. RR

        Thanks for the reply. Yes, real egg whites, beat to soft peaks. I was thinking next time I make them I’d add a 3rd egg white and a bit more maple. Possible that my eggs were smaller, or my coconut in larger shreds… will let you know if it works better next time!

        Reply
  9. YOKE-YIN

    I have the same problem as RR. They fall apart so easily that I couldn’t eve pick them up. I did follow the instructions.

    Reply

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