I made these macaroons with a mixture of shredded coconut and almond flour to make them a bit lighter and more cookie-like. Feel free to experiment with different types of zest and freeze dried fruit to create a rainbow of colors. I think it would be cute to make a batch of all pastel macaroons with freeze dried blueberries, strawberries and mango! Just be careful not to let them overbrown or they’ll lose that pretty color–keep a close eye on them in the oven, and you may want to check on them a few minutes before the end of baking. Recipe and photo courtesy of Rachael Hartley from Avocado a Day Nutrition.
Preheat oven to 350°F. Line a baking sheet with parchment paper or grease with a little coconut oil.
In a large bowl, mix coconut, almond flour and sugar. Add eggs and stir to combine. Divide dough evenly between four bowls.
To make the lemon macaroons, stir in the lemon zest.
To make the chocolate macaroons, stir in the dark chocolate, cocoa powder and almond milk. Add a little more almond milk if needed to combine.
To make strawberry macaroons, place freeze fried fruit in a plastic bag. Crush with something heavy (I used a meat mallet) until it's a flour-like consistency. Add to dough with almond milk, adding more almond milk if needed.
Scoop tablespoon sized dollops of dough evenly on the prepared baking sheet. Place in the oven and bake 20 minutes, checking a few minutes before it's supposed to be done to make sure it's not browning too much.
Let cool on the baking sheet a few minutes then transfer to a wire rack to continue cooling. Store covered at room temperature a few days, then transfer to the refrigerator.
