Meyer lemon season! Late Winter is when citrus peaks and Meyer Lemons only come around (me) this time of year. And with Spring upon us, we naturally seek birth, re-birth, detoxification and cleansing practices and foods. It's in our intuition to reach for lemons as a wonderful fruit to assist in our revitalization. Lemon meets coconut in these Meyer Lemon Coconut Macaroons, a moist and lightly chewy vegan treat. Such a heavenly treat for Springtime or anytime!
Macaroons, not to be confused with French macarons, are typically full of coconut and have a moist, sticky texture. When I was growing up, my mom made coconut macaroons at the holidays, flattened with a bright red candied cherry pressed into the center. Mine are more snowball shaped, no need for a cherry, and full of fresh lemon zest and juice.
Meyer lemons are a cross between lemon and mandarin, therefore a bit sweeter than the “regular” lemons. Think lemonade versus lemons. You can OF COURSE use regular lemons in this recipe if there are no Meyers available. The cookies will just be a touch more tart, however still complementary to the sweet coconut and maple syrup. ;-)
Dried coconut is low-FODMAP in amounts under 1/2 cup (aim at no more than 1/4 cup to remain very low-FODMAP). 2 cookies contain just slightly more than 1/4 cup dried coconut and should be safely enjoyed by most watching FODMAP intake. As with all ingredients, get to know your body and your specific tolerance. I am able to handle a bit more coconut than recommended. Yippee! Three cookies for me!
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