Lemon Coconut Macaroons

These Lemon Coconut Macaroons are melt-in-your-mouth delicious! The burst of flavor from the lemon zest is a refreshing addition that makes this recipe extra special. You could also try this recipe with lime zest for a different twist. These macaroons are perfect to share with family or friends, include in lunchboxes, or for an after dinner treat.

Coconut is very helpful in lowering viral and bacterial loads inside your liver and lymphatic system—though only when it’s used in small amounts. Lemons and limes improve hydrochloric acid production as well as bile production and potency. Contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver’s immune system. The rich calcium levels in lemons and limes binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells. Lemons and limes clean up dirty blood syndrome, improve glucose absorption, and even protect the pancreas.

Lemon Coconut Macaroons

Ingredients:
1 1/2 cups shredded coconut
1/4 cup almond flour
2 tbsp solid coconut oil
1/4 cup pure maple syrup
1 1/2 tbsp fresh lemon juice
Zest from 1 large lemon
Pinch of sea salt
1 tsp alcohol-free vanilla extract

Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper.

Add all the ingredients to a food processor and pulse a few times until the mixture is uniform and the coconut shreds are smaller but still noticeable.

Using a cookie scoop, scoop out firmly-packed balls of coconut mixture and place them on the baking sheet.

Bake in the oven for 12-14 minutes, until golden on the bottom. Remove from the oven and cool completely on a cooling rack.

makes: 12-16 cookies

Find out more undiscovered properties of healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue.

This item posted: 20-Mar-2019

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