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Lemon Poppyseed Macaroon

  • Yield: 12 tiny macaroons 1x


Lemon infused poppyseed macaroons sweetened naturally with maple syrup. A light dessert bomb packed with flavor. Drizzle with white chocolate if you wish. Recipe easily doubles.


  • 1 1/4 c. finely shredded unsweetened coconut
  • zest from 1 large lemon
  • 1/4 c. oat flour (see note below)
  • 1 1/2 tsp. poppyseeds
  • 1/8 tsp. kosher salt
  • 1 tsp. lemon extract
  • 1 egg white
  • 3 tbsp. maple syrup
  • Optional Drizzle
  • 2 oz. white chocolate bar


  1. Preheat oven to 350°. Line a baking sheet with a Silpat or parchment paper. Set aside.
  2. Into a bowl, add coconut. Zest lemon into the bowl. Rub the coconut and lemon zest between your fingers and thumb to release all the oils from the lemon. Add in oat flour, poppyseeds, and salt. Stir to combine. Pour in lemon extract and mix with your hands or a spoon to infuse the coconut again with lemon.
  3. In another bowl, add in egg white. Using an electric mixer, beat on high speed until soft peaks form. It will look like a tight foam. Add in maple syrup and beat again until soft peaks form and ribbons hold for a second when you run the mixer back and forth. The mixture will be fluffy and have the color of pale caramel. Pour into the dry mixture and fold together until evenly combined.
  4. Use a 2 teaspoon spring release scoop to assemble macaroons, being sure to tightly pack each scoop. Release scoop, and carefully mold back into the rounded shape if needed.
  5. Bake for 8 minutes. Remove from oven. Allow to cool for a minute on the baking sheet until returning to a cooling rack. If baking larger macaroons, increase baking time.
  6. Once completely cooled, prepare drizzle. Melt white chocolate, being sure not to let any water come near it. This will cause the chocolate to seize and crumble. Pour melted chocolate into a small ziplock bag, pushing the chocolate to a corner as you would a piping bag. Trim off a tiny corner of the bag and drizzle chocolate over macaroons. Allow to harden before serving. Store macaroons in a single layer container. Barely cover the top. Storing air tight causes the macaroons to soften too much. Best consumed within 3 days.


I’ve used oat flour as a binding agent in this recipe. You can easily buy oat flour at the store, but I use my high-powered blender to blitz oats into a fine powder. Though this recipe was tested with oat flour, I have good reason to believe other non-traditional flours would work as a substitution.

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