Grain-Free Lemon Pecan Coconut Macaroons Recipe
Macaroons Give Great Chew
When you need chew, there is no substitute for a grain-free coconut macaroon. I know you know what I’m talking about “chew”. When a snack craving is not really about the snack, but about the “chew” itself. All food should be chewed thoroughly. It is the first essential step of digestion. Chewing also gives personal satisfaction if you consume a lower carbohydrate food plan. Having a chewy treat once in a while – within reason – can help you stay satisfied.
Grain-Free Coconut Macaroons also Have Flavor
Flavored with maple syrup and shredded coconut, these little cookie bites have some sweetness to them. Overall the sugar levels are reasonable. It is balanced out nicely by the nutty chew factor. If you really want to get brave, you can dip these in melted unsweetened dark chocolate and use it as a frozen desert cookie.
Here’s the thing: flavor plus chew equals more eating satisfaction! More satisfaction often means that your body can be satiated more quickly. When I crave something sweet or chewy, I can usually be satisfied with just a bite. These little gems are bite-worthy and particularly flavorful. A little flavor goes a long way towards satisfying in just one bite without over-doing it.
Freeze Grain-Free Coconut Macaroons and Eat Them One at a Time
My secret trick for a “splurge snack” that is grain-free, dairy-free, and filled with flavor is to freeze these babies individually wrapped. Then I pull one out once in a blue moon and let it thaw just a tiny bit on a fancy plate while I fix a hot cup of tea. One coconut macaroon with a cup of tea for your afternoon break is easy to fix. I usually take my 8 minute walk break, then sit down with tea and macaroon while I catch up on email. Whether fresh from the oven or frozen, these macaroons are a delightful snack.
Grain-Free Lemon Pecan Coconut Macaroons Recipe
Ingredients
- 1 ½ cups unsweetened finely shredded coconut (small shreds)
- ¼ cup finely ground almond flour
- 2 Tbsp coconut flour
- 3 Tbsp coconut oil, solid
- 1/4 cup maple syrup
- 1 Tbsp fresh lemon juice
- 1 ½ Tbsp lemon zest
- Pecan halves
Instructions
- Preheat oven to 350 degrees, line a baking sheet with parchment, set aside
- Combine all the ingredients in a food processor
- Blend until very moist and able to stick together in ball form
- Scoop even sized balls with a cookie scoop or spoon
- Place on parchment paper, spacing balls evenly apart
- Top each macaroon with a single pecan halve
- Bake 10-12 minutes, until slightly golden or until firm – be cautious as it is easy to burn the bottoms of these little treats if the oven runs hot
- Cool then serve
- Stores well in refrigerator and freezer
