Lemon Coconut Macaroons

Nicolette Stramara

by | Updated: August 17th, 2018 | Read time: 2 minutes

Surprised. Squished. Sour. That’s the look of someone whose taste buds just got slapped with pure, tart lemon juice. Smiley, soothed and satisfied? That’s the look of someone who just bit into these lemon coconut macaroons. This recipe has enough punch of lemon to strike your curiosity but not enough to render you speechless. In fact, the sweet, creamy coconut will probably do most of the talking. That is, until you find out each cookie is only 82 calories – and then your face will be screaming, “holy macaroon!”

Lemon Coconut Macroons in Bowl on Counter With Lemons & Lemon Zest #recipe | Vitacost.com/blog

Makes 24 macaroons
Macros per macaroon: 82 calories | 2.8 g protein | 4.9 g carbs | 6.4 g fat | 2.9 g sugar | 1.1 g fiber


1/3 cup coconut cream
2 egg whites
1/4 cup Vitacost Organic Maple Syrup
2-1/2 cups Vitacost Organic Unsweetened Shredded Coconut
2 scoops ARO Vanilla Whey Protein Complex PLUS
3 Tbsp. lemon juice
1 Tbsp. lemon zest
1 tsp. vanilla extract
1/2 cup white chocolate, melted (optional)


1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together coconut cream, egg whites and maple syrup until smooth.

3. Stir in shredded coconut, protein powder, lemon juice, lemon zest and vanilla extract. Mix until well combined. Place in fridge for at least one hour.

4. Using a small ice cream scoop, drop about 3 tablespoons of macaroon mixture onto prepared baking sheet. Repeat to form approximately 24 macaroons.

5. Bake 15-18 minutes, or until the edges begin to turn golden.

6. Let cool. If using white chocolate, dip the bottom of each cooled macaroon into melted chocolate and then drizzle some on top. Place the macaroons on parchment paper to set.

7. Once chocolate has hardened, macaroons are ready to serve.