Chocolate Dipped Vegan Lemon Macaroons

Add a little zest to your holiday cookie box with these Chocolate Dipped Vegan Lemon Macaroons! The small-batch recipe is packed full of great lemony flavor and is easy to bake in any size oven, big or small. 

Chocolate drizzled macaroons on a blue plate.

Almond Joy on flavor steroids…or Chocolate Dipped Vegan Lemon Macaroons. Call them whatever you want.

Though it will be hard to say anything once you’ve stuffed your mouth full of these bright and flavorful super-indulgent cookies.

Closeup of chocolate drizzle on a coconut macaroon.

Each bite feels like an exciting roller coaster ride for your mouth with:

  • Rich semi-sweet chocolate
  • Crispy cookie bottoms
  • Chewy lemon coconut interiors
  • Bursts of fresh lemon at every turn

Sweet, rich, and decadent!

Chocolate drizzled macaroons on a blue plate.

Chocolate Dipped Vegan Lemon Macaroons

Yield: 7 Macaroons
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A small batch of lemon coconut cookies perfect for any holiday or special occasion.


  • 1/4 cup plus 1 tablespoon almond meal
  • 1/3 cup plus 1 tablespoon finely shredded unsweetened coconut
  • 3 tablespoons whole wheat flour, (or all-purpose flour)
  • 3 tablespoons real maple syrup
  • 3 tablespoons unsweetened plain almond milk
  • 3/4 teaspoon finely grated lemon peel, (reserve a pinch for decorating cookies)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons dairy-free semi-sweet mini chocolate chips, (or sub your favorite chocolate)


  1. Preheat your oven to 350°F. If using a toaster oven, use the BAKE setting and adjust the cooking rack to the middle or bottom placement.
  2. Lightly grease a cookie sheet or line with a silicone baking mat.
  3. In a small bowl stir together the almond meal, coconut and flour.
  4. In a glass measuring cup whisk together the maple syrup, almond milk, lemon peel, lemon juice and vanilla extract.
  5. Make a well in the center of the almond mixture and pour in the maple mixture. Stir until all of the ingredients have combined into a soft dough.
  6. Using a 1.5 tablespoon cookie scoop, scoop the dough and pack it firmly against the side of the bowl or with your fingers. Keep even pressure against the cookie sheet as you release it from the scoop. (This keeps the coconut dough in a nice and tightly formed mound)
  7. Bake the cookies until the edges are golden brown, about 12 to 15 minutes.
  8. Cool cookies on the sheet for at least 10 minutes and then use a spatula to move to a baking rack to cool completely.
  9. While the cookies cool melt the chocolate chips in the microwave until smooth.
  10. Dip the bottom of each cooled cookie into the chocolate and place on a silicone baking mat or piece of parchment paper. Drizzle cookies with any leftover melted chocolate and sprinkle with the reserved grated lemon peel.
  11. Refrigerate cookies for 5 minutes to allow the chocolate to set before transferring to a plate and enjoying.


Remove cookies from the oven once browned on the edges, do not cook until browned all over. They may feel slightly soft when you remove them but will firm up as they cool. Cookies will be crispy on the outside and chewy on the inside.

To melt chocolate: In a small bowl microwave the chocolate chips for 8 seconds, stir the mixture and repeat the 8 seconds heating and stirring until melted and smooth. Watch the chocolate carefully as it can scorch easily in such a small quantity.

Nutritional Information is an estimate for 1 of 7 macaroons.

Adapted from the Vegan Holiday Kitchen, Coconut-Almond Macaroons recipe.

Nutrition Information:
Yield: 7 Serving Size: 1 Cookie
Amount Per Serving: Calories: 105Total Fat: 5.7gSaturated Fat: 2.9gCholesterol: 0.6mgSodium: 10mgCarbohydrates: 12.7gFiber: 1.6gSugar: 8.2gProtein: 1.8g
This recipe is adapted from our new favorite cookbook Vegan Holiday Kitchen by Nava Atlas.

From the main courses to the desserts, each recipe sounds amazing. Things like Corn Fritters with Cilantro Sauce, Grilled Eggplant Curry, and Apple-Pumpkin Delight to name a few.

I was particularly excited by the cookie recipes.

Macaroon dough scooped onto a silicone baking mat.

Vegan Holiday Cookies

Lots of our friends, family, and neighbors have dairy and egg allergies. So, we’re always on the lookout for good vegan cookie recipes to add to our holiday baking collection. And these vegan coconut macaroons did not disappoint.

{Related: How to Toast Coconut in Your Toaster Oven}

Cookies baked on a cookie sheet lined with a silicone mat.

After scaling down the original recipe to a single batch we made a few changes including adding lemon and chocolate.

They’re a fun and unexpected pairing but you could use any citrus like orange or lime to make your macaroons.

Either way, these Chocolate Dipped Vegan Lemon Macaroons are guaranteed to be a hit in your holiday cookie box!

Sheet pan with cookies and fresh lemons.
More Vegan Treats & Snacks For Your Holiday Table

Chocolate drizzled macaroon cookies on a plate.


  1. These cookies were delicious! I substituted oat flour for the whole wheat flour because that’s what I had on hand. Other than that made as directed and eaten faster than the cook time! Thanks for the recipe.

    1. Yay! I’m so glad you enjoyed them, Alicia. Thanks for sharing your oat flour substitution, so helpful for anyone needing a flour-free option, plus it sounds delicious 🙂

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