Lemon Coconut Macaroons

These coconut macaroons have got all the toasty coconut flavor of a classic coconut macaroon, plus bright, fresh lemon flavor and a lemon-sugar glaze.

Coconut macaroons always feature prominently in Passover menus since they’re made without flour or leavening, so they’re already kosher for Passover. As a result, over the years, I’ve tried a lot of different macaroon recipes. Fortunately, I love coconut macaroons!

This Lemon Coconut Macaroons recipe is at the top of my list. They’re moist and chewy inside with toasted coconut all around. The bright pop of tangy lemon is a nice counterpoint to the sweetness.

A great bonus is that these chewy Coconut Macaroons, like many kosher for Passover desserts, are gluten free. They’re also dairy free! And they’re not just Jewish cookies, either. They’re perfect for Easter and other spring holidays, and look like cute little snowballs on your Christmas cookie platter.

One of the things I love about making macaroons is that they don’t require a ton of ingredients. They only require a few simple ingredients:

• Sweetened shredded coconut or sweetened coconut flakes
• Tapioca starch or potato starch (or you can substitute all-purpose flour or almond flour or finely ground almond meal)
• Vanilla extract
• Granulated sugar
• Egg whites
• Powdered sugar
• Lemon juice
• Lemon zest
• Toasted almond slivers (optional)

These easy coconut macaroons could hardly be easier to make. Here’s how:

1. Preheat the oven and line baking sheets with parchment paper.
2. Combine the coconut, flour, sugar, egg whites, and vanilla in a saucepan over medium heat and cook until the mixture thickens.
3. Drop by tablespoons or using a small cookie scoop onto the prepared cookie sheets.
4. Bake until golden, 12 to 15 minutes.
5. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
6. While the cookies are cooling, make a glaze with the powdered sugar, lemon zest, and lemon juice.
7. Drizzle the glaze over the macaroons and sprinkle with the almond slivers, if using.

For a different flavor, can substitute orange zest and orange juice for the lemon zest and lemon juice. Or try substituting lime juice and lime zest.

Dip the bottoms in melted dark chocolate (this is especially good with the orange variation above!) To melt the chocolate, put about 8 ounces of chopped chocolate in a microwave-safe bowl and microwave on 50 percent power in 30-second intervals, stirring in between, until it is melted and smooth.

With the chocolate in a small bowl, dip the bottom of each macaroon into the chocolate and then arrange on a wax paper lined baking sheet and let set. You can also drizzle melted chocolate over the tops of the macaroons.

You can do the same as above with milk chocolate or white chocolate, too!

Substitute almond extract for the vanilla extract.

No! I make my coconut macaroons without sweetened condensed milk, so these are dairy free cookies.

Yes! These Lemon Coconut Macaroons are made with potato starch (or you can sub tapioca starch) and no flour or leavening, so they are kosher for Passover. They are also dairy free, so they make a great finish to a meat meal.

Yes! If you make them with potato starch, tapioca starch, or almond flour, they are totally gluten free!

You can make them with shredded unsweetened coconut, but they won’t be as sweet. You can add an additional 1/4 cup sugar to make them sweeter if you like.

You can make them several days ahead of time and keep them in an airtight container at room temperature.

Yes! You can freeze Macaroons! For best results, arrange the macaroons in a single layer on a parchment-lined cookie sheet and freeze for at least 4 hours. Transfer the frozen macaroons to a freezer-safe, resealable bag and freeze for up to 6 months. To serve, let them come to room temperature by setting them on the counter for an hour or so. You can also try eating them frozen!

If you’re looking for more delicious cookie recipes, especially Jewish cookies, try my Hamentashen, Honey Cookies, and Kolacky. Or try this super moist and flavorful Honey Cake!

• Honey Cake
• Honey Cookies
• Lemon Coconut Macaroons
• Jewish Beef Brisket
• Meat-Filled Borekas or Pastelicos
• Passover Orange Sponge Cake
• Passover Potato, Tomato, and Olive Stew
• Hamentashen
• Kreplach with Beef Filling
• Sufganiyot or Jelly Donuts for Hanukkah
• Potato Latkes for Hanukkah
• Classic Chopped Liver
• Vegetarian Chopped Liver
• Check out all of my Jewish Recipes!