Lemon Coconut-Oat Macaroons

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I almost shed a tear the day I polished off my Coconut-Oat Macaroons.

Lemon Coconut-Oat Macaroons

I had been thoroughly enjoying a couple of the chewy cookies after dinner, night after night, and the empty container was a wake-up call: I NEEDED to make another batch.

What with the warmer weather right around the corner, (er, maybe a few corners, huh Boston?), and Easter a couple of days away, I thought I’d give the macaroons a little fresh flavor oomph by the way of lemon.

Lemon Coconut-Oat Macaroons

It was a good decision.

Lemon Coconut-Oat Macaroons

I used mellow agave nectar to sweeten the macaroons, as I didn’t want the slightly tart lemon flavor to be usurped by the robust flavor of maple syrup (which was the sweetener for the other macaroons).

Lemon Coconut-Oat Macaroons

This version is just as tasty as the original, but with the added brightness of fresh lemon zest and juice.

Lemon Coconut-Oat Macaroons

I’d be hard-pressed to choose a favorite, so let’s just say they’re equally delicious, and that perhaps you should make both versions!

Lemon Coconut-Oat Macaroons

You might be wondering what I’ll do when this batch disappears.

Have no worries, my friend, I have yet another flavor of macaroons in the works ;).

Lemon Coconut-Oat Macaroons
Name:Lemon Coconut-Oat Macaroons
Prep Time:15 minutes
Cooking Time:15 minutes
Total Time:30 minutes
Servings:18 macaroons
Yield:18 macaroons


  • 2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
  • 1 cup reduced-fat shredded unsweetened coconut
  • 1 cup old-fashioned rolled oats
  • zest of 1 lemon (bright yellow part only; don’t use the white pith)
  • 2 tsp freshly squeezed lemon juice, or more to taste
  • 3/4 cup agave nectar
  • 1 Tbsp vanilla bean paste or extract
  • 1/2 tsp Kosher salt


Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.

In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients (reduced-fat coconut through salt) in a bowl. Stir until well-combined.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 18-20 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Estimated Nutrition Per Serving

  • Calories: 120 kcal
  • Total Fat: 8g
  • Saturated Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 40mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 7g
  • Protein: 1g

These nutrition values are based on a standard serving size and can vary based on the exact ingredients and portion sizes used in the recipe. It’s always a good idea to calculate the nutrition based on the specific products you use for the most accurate information.

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