Raw Lemon Poppy Seed Coconut Macaroons

My Mother loves macaroons.  So much that when I made them for Christmas she interrupted me while I was running on my treadmill and told me I should make more right away.   I have listened, and I have since made a couple batches (which will be in my upcoming recipe book I am publishing this summer so the flavors are secret, but they were delicious) which disappeared fast.
Since my Mom had finished off the last batch, I thought I would make her more with one of her favorite flavors, lemon.  We both have a fondness for all things tart and lemon (no doubt it is hereditary) and whenever I make a lemon dessert, she is the first one I share it with.  So I knew she would love lemon poppy seed coconut macaroons!

I added a double burst of lemon with both zest and juice.  I knew these were going to be good when I could not stop eating the dough for them.  I did not dehydrate them this time, because my Mom prefers me not to (they are softer, but also more fragile this way) so there was no need to wait to enjoy them!  She loved them, as did I.  If you are a lemon lover, you should try them out, and you will not be able to eat just one of these at a time, so be warned!

Raw Lemon Poppy Seed Coconut Macaroons
Makes 12

3/4 cup finely shredded unsweetened coconut
2 Tbsp lemon juice
1 Tbsp lemon zest
a pinch of sea salt
1/4 cup raw coconut nectar or maple syrup
1 tsp pure vanilla extract
2 cups finely shredded unsweetened coconut
2 Tbsp black poppy seeds

1/2 cup chopped raw dark chocolate

For the macaroons, place 3/4 cup coconut, and sea salt in the food processor and process until fine as flour and well combined. Add the lemon juice and zest, nectar and vanilla and process until the mixture holds together (depending on the liquid sweetener you use, you may need to add a little more to get them to hold together). Add coconut and black poppy seeds and pulse until the mixture holds together. Form into small balls, and either dehydrate (if you want them more firm) for 6 hours at 115F or you can simply place them in the freezer (if you prefer them more delicate) until very firm. Meanwhile, melt the raw chocolate (I place it in a bowl and melt it in the dehydrator).  When the coconut macaroons are hard, dip them into the chocolate and place on a foil lined sheet.  Place in the freezer for 5 minutes to set chocolate.  Store in the fridge.

Print Friendly, PDF & Email
(Visited 40 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. February 8, 2014 at 21:01

    Those sound delicious! And easy to make, too!

    • February 11, 2014 at 23:33

      Thank you :)! They are really easy!

  2. February 11, 2014 at 15:46

    I agree on the lemon, desserts that include it are always amazing and these just sound so yummy and simple to make, perfect for the weekend

    • February 11, 2014 at 23:34

      They are really simple and tasty, which is why I posted them :)!

  3. Anonymous
    November 15, 2014 at 19:00

    Hi,<br />You have an amazing taste for good stuff. Just found your blog these days.<br /><br />I have a question: when you add shredded coconut the second time do you just proces it with the rest ingredients untill it becomes a flour or you add them without breaking them apart?<br /><br />Thank you

    • November 18, 2014 at 05:03

      You add it and process just long enough to mix it. You still want texture there.

Leave a Comment

Follow by Email