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.
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.
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.
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.
- 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
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- 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.
- Add the extract and lemon juice and beat again until just incorporated.
- Fold in the coconut and lemon zest until fully combined.
- Scoop about 1 1/2 tablespoons of the mixture and roll into a loose ball then place on the baking sheet.
- Bake for 10-12 minutes until the edges start to turn golden brown.
- Remove from oven and let cool completely.
- 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.
- Dip the macaroons in the chocolate then sprinkle with the lemon zest.
- Let the chocolate set for about 1 hour.