Soft and chewy, lemon-zesty coconut macaroons are the prefect sweet treat for a gluten-free diet.

MAKES: 10 MACAROONS
Prep time: 10 minutes

Ingredients

1 ⅓ cup finely shredded coconut
¼ cup almond flour
¼ cup honey (or coconut nectar)
3 tbsp coconut oil, at room temperature
1 tbsp lemon juice
1 tbsp lemon zest
¼ tsp salt
½ cup finely chopped pistachios
1 Color Kitchen Plain Frosting Mix
1 Color Kitchen Green Color Packet
1 Color Kitchen Nonpareil Sprinkles
3 tbsp milk (or milk alternative)
1 tsp vanilla

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Add the coconut, almond flour, honey, coconut oil, lemon juice, lemon zest, and salt to a food processor. Pulse 15-20 times, until all of the ingredients come together in a soft dough.

Transfer the dough to a bowl. Using a spatula, fold in the chopped pistachios.

Shape the dough into 10 balls. Place on the baking sheet and bake for 16 minutes.

While the macaroons are baking, prepare the icing. Add the powdered sugar, color packet, milk, and vanilla extract to a bowl and mix until evenly combined.

Once the macaroons have cooled, drizzle on the icing and top with nonpareil sprinkles.