Gluten-Free Vegan Lemon Pecan Macaroons
Ingredients
- 1 1/2 C shredded unsweetened coconut
- 1/4 C unsweetened flaked coconut (for added crunch - can use all shredded if preferred)
- 1/4 C almond flour
- 3 TBSP coconut oil (solid)
- 1/3 C liquid sweetener of choice (I used coconut nectar)
- 1 TBSP lemon juice
- 1 tsp lemon zest
- 1/8 tsp salt
- 1 TBSP Madagascar Vanilla
- 1/4 C toasted pecans
- 1/4 C cacao nibs
Chocolate drizzle
- 1/4 C keto chocolate chips
- 1/2 tsp coconut oil
Preparation
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients with a hand mixer until dough starts to stick together.
Using a rounded tablespoon, scoop out each macaroon and drop on a parchment-lined baking sheet.
Bake for 10-12 minutes.
Decorate with chocolate drizzle.
Chocolate drizzle
Add ingredients to a bowl and microwave in 30-second increments until melted. Stir to combine.
Use a spoon to drizzle over the macaroons.
