Meyer Lemon Coconut Macaroons

If you’re craving something sweet and lemony, it’s all about these delicious Meyer lemon coconut macaroons. They’re also gluten-free and paleo-friendly.

If you're craving something sweet and lemony, it's all about these delicious Meyer lemon coconut macaroons. They're also gluten-free and paleo-friendly.

Coconut macaroons are delicious little mounds of goodness. They’re the perfect sweet snack (assuming you can stop at one or two)…and they’re surprisingly simple to make.

The great thing about coconut macaroons is that they couldn’t be easier to make. Once you’ve made them once, you’ll soon realize how highly addictive they are. I personally love the bright, lemony, vibrant sweetness of these Meyer lemon ones…which are sweet without being too sweet. You know what I’m talking about, right? But if you’re in a chocolate kind of mood, I’ve got you covered with chocolate coconut macaroons. Or if you’re in a pumpkin mood, check out my pumpkin spice coconut macaroons.

Either way, you can’t go wrong. And I find these Meyer lemon coconut macaroons span all seasons to be appropriate (and delicious) year round.


Meyer Lemon Coconut Macaroons

5 from 2 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12 macaroons
Author: Lisa Bryan
If you’re craving something sweet and lemony, it’s all about these delicious Meyer lemon coconut macaroons. They’re also gluten-free and paleo-friendly.


  • 1 1/2 cup shredded coconut, unsweetened
  • 1/2 cup almond flour, finely ground
  • 1/2 cup honey
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 meyer lemon, zested and juiced


  • Mix all ingredients in a bowl until well combined.
  • Using a 1.5 tbsp cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper.
  • Bake at 325 degrees F for approximately 20 minutes, turning the baking sheet halfway through The bottom of each macaroon will start to brown with finished.
  • Cool macaroons on the baking sheet for at least 15 minutes before transferring to a plate (otherwise, they will break apart).


Calories: 146kcal, Carbohydrates: 18g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Sodium: 78mg, Potassium: 45mg, Fiber: 1g, Sugar: 16g, Vitamin C: 0.2mg, Calcium: 12mg, Iron: 0.5mg
Course: Dessert
Cuisine: Italian
Keyword: coconut macaroons, gluten free macaroons, lemon coconut macaroons, paleo macaroons
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Other recipes you might like:

Gluten-Free Lemon Bars

Lemon Curd Thumbprint Cookies (gluten-free, paleo)

Pomegranate Panna Cotta (dairy-free, paleo)

Baked Lemon Doughnuts with Blackberry Glaze (gluten-free, paleo) 

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18 comments on “Meyer Lemon Coconut Macaroons”

  1. Hi Lisa, hoping to make these ahead and freeze. Have you attempted?

  2. Hi! Would regular lemons work for this?

  3. These are SUPER delicious!!! Our new favorite! I did use a little less honey than what it called for.5 stars

  4. These taste great, everyone in my family loved them! I do have one question though. I’ve made these twice so far, and they keep “leaking” on me, so that it looks like a ball sitting a puddle. What kind of honey do you use? Liquid? Thicker? Not sure what else it could be.5 stars

    • Hi Emmelia – so glad you love the macaroons! And that’s interesting about the puddle as I’ve never had that happen. I do use a thicker white honey. Maybe give that a try next time or add a little less of the honey that you’re currently using. :)

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  6. These were sooooo good! Definitely a new favorite.

  7. Is it only me that can’t see the ingredients list?