Lemon Coconut Macaroons

Lightly sweetened with maple syrup and vanilla protein powder, these little treats are a perfectly sized snack that’s quick and easy to make. You can also make these macaroons a no bake, vegan-friendly treat by omitting the egg and using vegan protein powder.


1/3 cup coconut cream
2 egg whites
¼ cup maple syrup
2½ cups unsweetened, shredded coconut
2 scoops ARO vanilla whey protein powder
3 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional: ½ cup white chocolate, melted


1. In a large bowl, whisk together coconut cream, egg whites, and maple syrup until smooth.

2. Stir in shredded coconut, protein powder, lemon juice, lemon zest, and vanilla extract until well combined.

3.  Place mixture in the fridge for at least an hour.

4. Pre-heat the oven to 325 degrees F. Line a sheet pan with parchment paper.

5. Using a small ice cream scoop, drop roughly 3 tablespoons of macaroon mixture onto the sheet pan. Repeat this step until 24 macaroons are formed.

6. Bake in the oven for 15-18 minutes, or until the edges are light golden brown.

7. Let macaroons cool and enjoy!

* If using white chocolate, dip the bottom of each cooled macaroon in melted white chocolate and place on parchment paper. Let white chocolate harden then enjoy. 

Makes 24 servings
1 serving is 1 macaroon (without white chocolate)

Macros for 1 serving
82 calories, 2.8g protein, 4.9g carbs, 6.4g fat, 2.9g sugar, 1.1g fiber


  1. These macaroons look so cute! Thank you for sharing!
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