Lemony Almond Macaroons {gluten free}

Macaroons

Today is the first official day of SPRING (wait, why is it still 30 degrees in Chicago?).  As we welcome a new season I am excited to share this recipe for Lemony Almond Macaroons—light, sweet and easy to make.

Fall is my favorite season but spring is a close second.  There is something to be said for the grass beginning to green, the tulips starting to pop, warmer temperatures setting in, a new set of seasonal produce to eat and not to mention light, springy desserts to nibble on.

Macaroons

This recipe has been bookmarked for some time now.  This past weekend as I longed for spring I was compelled to try them out. Why have I waited so long? was the first question I asked myself.  These are delicious and remind me of almond joys without the chocolate (recipe idea?).

There are many reasons that I think this recipe is a winner and something you should put on your list to try this spring. The recipe only calls for 6 ingredients so you aren’t adding too many extra items to your grocery list. Second, they are simple to make and only require a little measuring, mixing and baking.

Macaroons

These Lemony Almond Macaroons are gluten-free and perfect for those looking for a sweet to share for Passover or something to welcome spring.

The recipe makes 24 macaroons but you can easily half the recipe to make less (I have a hunch these would be gone in no time). I shared these with coworkers, our daycare provider and a few friends and they were a big hit. 

Lemony Almond Macaroons {gluten free}
 
Prep time

Cook time

Total time

 

Lemony Almond Macaroons are a light dessert that is easy to make.
Author:
Recipe type: Cookie, Dessert, Sweet
Serves: 24 Cookies

Ingredients
  • 1-14 oz package sweetened shredded coconut
  • 1 cup sliced almonds
  • ¾ cup sugar
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon kosher salt
  • 4 large egg whites

Instructions
  1. Heat oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Stir in egg whites.
  3. Drop mounds of the mixture (each equal to 2 Tbsp) onto a prepared baking sheet.
  4. Bake for 20 to 25 minutes (until edges begin to brown), switching the racks halfway through.
  5. Transfer to cooling rack and let cool completely.
  6. Enjoy with a cup of coffee or glass of milk.

Source: Real Simple Magazine

Spring temperatures may not be here but that doesn’t mean we can’t pretend…

Julia

Comments

  1. My husband would adore these!
    Liz @ The Lemon Bowl recently posted..Tabbouleh Pasta Salad RecipeMy Profile

  2. I’ve always been a macaroon purist until I saw some chocolate dipped ones today and now these lemony ones. I’ve been CONVERTED!
    Maureen | Orgasmic Chef recently posted..Nose to Tail Cooking ClassMy Profile

    • A Cedar Spoon says:

      The lemon isn’t too overpowering in these but more of a subtle addition which is nice. Chocolate dipped sounds like something I need to try soon.

  3. I have never made macaroons before but have always wanted to try. You’ve inspired me!!!
    Jessica@ Stuck On Sweet recently posted..Cinnamon Rolls with Vanilla Cream Cheese IcingMy Profile

    • A Cedar Spoon says:

      Since I am not a baker like you these were up my alley–easy to make and didn’t take much time. You would love them. Let me know how they turn out.

  4. I love macaroons and like yours with the almonds and lemon. I can’t wait to try your recipe.
    Karen (Back Road Journal) recently posted..Chinese Five Spice Scallops With Mandarin Orange SaladMy Profile

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