Coconut Lemon Pistachio Macaroons

One of my favorite simple desserts is coconut macaroons.  I love that they can be a black palate for different flavors during different times of the year.  One of the most delicious is coconut lemon. The tart lemon is lovely with the sweet coconut. Great for year-round, I especially like it in the winter and spring.  I decided to make some recently, and pair them with pistachios and dark chocolate.  They are just the right amount of sweet. These bites are perfect for after dinner when you want dessert but do not want to over do it.  I have instructions here for both baked and raw,  so you can make them either in the oven or the dehydrator, with the option of making raw chocolate or melting chocolate to suit your needs.  These would be perfect for an Easter celebration!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Place almond meal, lemon zest, juice, and sea salt in the food processor and process until well combined. Add the agave nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together.

Form the mixture into 12 balls, and place on a baking sheet lined with parchment. Bake at 200F for 2 hours, or until set and dried but still chewy. Or, if you want to make them raw, place them on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.

To make chocolate, whisk all ingredients together until smooth in a bowl and let sit until it thickens a little (about 15-20 min). Alternatively, you can melt 1/2 cup dark chocolate if you do not wish to make the raw chocolate.

Lay out a sheet of foil on a sheet pan and place the macaroons on it. Place the chopped pistachios in a small bowl and keep next to the foil lined sheet. Drizzle each macaroon with the chocolate, then sprinkle with pistachios, and move to the other side of the foil (to eliminate run off before they dry). Once all of the macaroons are drizzled, put in the freezer to set. Once chocolate has hardened, enjoy!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level