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Paleo Lemon Macaroons

 

Paleo Lemon Macaroons
Serves 8
These paleo lemon macaroons are filled with bright lemon zest and lemon juice then dipped in dark chocolate for a delicious spring treat.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
260 calories
16 g
1 g
22 g
3 g
17 g
53 g
43 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
53g
Servings
8
Amount Per Serving
Calories 260
Calories from Fat 184
% Daily Value *
Total Fat 22g
33%
Saturated Fat 17g
86%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 43mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 5g
20%
Sugars 9g
Protein 3g
Vitamin A
0%
Vitamin C
4%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 egg whites, room temperature
  2. 2 tablespoons maple syrup
  3. pinch kosher salt
  4. 1/2 teaspoon vanilla extract
  5. 1 tablespoon lemon juice (or 1/4 teaspoon lemon extract)
  6. zest of 1 lemon
  7. 2 cups unsweetened coconut flakes/shredded coconut
For the chocolate dip
  1. 1/2 cup dark chocolate chips (These Enjoy Life chocolate chips are pretty much your best option, though not technically paleo. If you're strict paleo, don't dip in chocolate. But that would be sad.)
  2. 1/2 tablespoon coconut oil
  3. zest of 1/2 a lemon
Instructions
  1. 1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. 2. Combine the egg whites, maple syrup and salt in a large bowl. Beat with a handheld mixer (alternatively, do this in a stand mixer fitted with the whisk attachment) until soft peaks form, about 2 minutes.
  3. 3. Add the extract and lemon juice and beat again until just incorporated.
  4. 4. Fold in the coconut and lemon zest until fully combined.
  5. 5. Scoop about 1 1/2 tablespoons of the mixture and roll into a loose ball then place on the baking sheet.
  6. 6. Bake for 10-12 minutes until the edges start to turn golden brown.
  7. 7. Remove from oven and let cool completely.
  8. 8. While the macaroons cool, make the chocolate dip by combining the chocolate and coconut oil in a small bowl. Heat until melted and stir together until smooth.
  9. 9. Dip the macaroons in the chocolate then sprinkle with the lemon zest.
  10. 10. Let the chocolate set for about 1 hour.
beta
calories
260
fat
22g
protein
3g
carbs
16g
more
Adapted from Running to the Kitichen
POST-OP LIVING http://recipes.chicoweightloss.com/wp/

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