Lemon Pistachio Macaroons (Edit recipe)

Soft and chewy, lemon-zesty coconut macaroons are the prefect sweet treat for a gluten-free diet.

10 minutes

16 minutes

Difficulty:

Intermediate

This 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.

by Color Kitchen Foods

View original recipe

Serves: 10

Ingredients

1 1/3 cup shredded Coconut, (finely shredded)
1/4 cup Almond Flour
1/4 cup Honey, (or coconut nectar)
3 Tbsp Coconut Oil, at room temperature
1 Tbsp Lemon Juice
1 Tbsp Lemon zest
1/4 tsp Salt
1/2 cup raw Pistachios, finely chopped
1 Color Kitchen Foods Plain Frosting Mix
1 Color Kitchen Foods Green Food Color, (1 packet)
1 Color Kitchen Foods Nonpareil Sprinkles
3 Tbsp Milk, (or milk alternative)
1 tsp Color Kitchen Foods Alcohol-Free Vanilla

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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.