Lemon Pistachio Macaroons
Soft and chewy, lemon-zesty coconut macaroons are the prefect sweet treat for a gluten-free diet.
Ingredients
- 1 1/3 cup1 1/3 cup1 1/3 cup shredded Coconut, (finely shredded)
- 1/4 cup1/4 cup1/4 cup Almond Flour
- 1/4 cup1/4 cup1/4 cup Honey, (or coconut nectar)
- 3 Tbsp3 Tbsp3 Tbsp Coconut Oil, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Lemon zest
- 1/4 tsp1/4 tsp1/4 tsp Salt
- 1/2 cup1/2 cup1/2 cup raw Pistachios, finely chopped
- 111 Color Kitchen Foods Plain Frosting Mix
- 111 Color Kitchen Foods Green Food Color, (1 packet)
- 111 Color Kitchen Foods Nonpareil Sprinkles
- 3 Tbsp3 Tbsp3 Tbsp Milk, (or milk alternative)
- 1 tsp1 tsp1 tsp Color Kitchen Foods Alcohol-Free Vanilla
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Add the coconut, almond flour, honey, coconut oil, lemon juice, lemon zest, and salt to a food processor. Pulse 15-20 times, until all of the ingredients come together in a soft dough.
- Transfer the dough to a bowl. Using a spatula, fold in the chopped pistachios.
- Shape the dough into 10 balls. Place on the baking sheet and bake for 16 minutes.
- While the macaroons are baking, prepare the icing. Add the powdered sugar, color packet, milk, and vanilla extract to a bowl and mix until evenly combined.
- Once the macaroons have cooled, drizzle on the icing and top with nonpareil sprinkles.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Egg Free Gluten Free Nightshade Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 139 |
Fat: | 10 g |
Carbohydrates: | 11 g |
Protein: | 1 g |
Cholesterol: | 1 g |
Sodium: | 56 mg |
Fiber: | 0 g |
Sugars: | 9 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.