Lemon, Coconut Macaroons

Servings: 12–16
Preparation Time: 20 minutes

Ingredients:

• 1 1/3 cup shredded unsweetened coconut
• 1/3 cup whole sugar
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 2 tablespoons water
• 2 egg whites
• 1/4 teaspoon lemon extract

Directions:

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonfuls onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe and photo submitted by Megan, Harrisonville, MO.

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Lemon, Coconut Frosting

Servings: 1 cup
Preparation Time: 10 minutes + 6 hours chill

Ingredients:

• 6 tablespoons coconut oil, melted
• 1/4 cup almond milk, at room temperature
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 2 tablespoons coconut flour
• 1 tablespoon fresh lemon juice

Directions:

Combine all ingredients in a blender and blend until thick and creamy, about 1–2 minutes. Transfer to a bowl and allow to set in the fridge for 6 hours. It will thicken up with chilling!

Note: Measure your coconut flour by scooping the measuring spoon into the bag, and then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!

Also, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.

Spread onto your favorite cakes or cookies, and enjoy!

Recipe and photo submitted by Megan, Glendale, CA.

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Lemon, Coconut, Energy Bites

Preparation Time: about 20 minutes
Servings: 10 bites

Ingredients:

• 1/4 cup almonds
• 1/4 cup cashews
• 6 dates
• 1/4 cup almond butter
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon lemon extract
• 1 tablespoon lemon zest
• 2 teaspoon maca powder
• optional toppings: unsweetened, shredded coconut, lemon zest

Directions:

In a food processor, grind up your almonds and cashews until they make a grainy, flour-like consistency. Add in the dates and blend. Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.

Roll the mixture into 1/2-inch balls. If you are using toppings, spread them out on a flat plate and roll the balls in the toppings, coating them completely, and serve.

Recipe and photo submitted by Julie, Burlington, MA.

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