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.
Servings: 16 servings
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
- 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.
Nutrition
Serving: 1SERVING | Calories: 138kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Sodium: 36mg | Fiber: 3g | Sugar: 7g