Raw Lemon Macaroons (dairy, grain, sugar-free, paleo)

I have a problem. A very delicious problem. I can’t stop making macaroons!! I eat like 6 a day which is fine because they’re full of healthy fats and minimal sweetness, so no need to worry about me, but my food processor can’t keep up with my macaroon demands.

I sit awake at night thinking of new things to put into these little balls of perfection. Pumpkin spice ones? Chocolate? Apple Cinnamon? Everything just sounds so good…


Raw Lemon Macaroons (recipe from sophistimom)

1 1/2 cups unsweetened finely shredded coconut
1/2 cup almond flour
3 tbsp coconut oil
4 tbsp maple syrup (grade B)
zest of 1 lemon
1 tsp lemon juice
1/2 tsp vanilla extract
pinch of sea salt

// Combine all ingredients in a food processor and pulse until completely combined and kind of like a paste.
Using a tbsp, scoop out balls and refrigerate for 2 hours for the best texture.

Stay tuned for more macaroon variations, but in the meantime; whip these up and go to town 🙂



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