Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, cookies, sweet · March 16, 2017

Lemon Lime Macaroons

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Naturally sweet coconut complimented by the bright citrus combination of lemon and lime makes these macaroons a perfect sweet simple 5-ingredient snack!

Lemon Lime Macaroons {vegan & oil-free}

My one and only health food store is a bit of a drive away. Only about 30 minutes, but I do have to cross the ocean to get there. Okay it’s technically a bay and the bridge is only a few miles, but that somehow makes it feel like a bigger effort. That bridge is a good deterrent really, otherwise it is likely I would end up going every day for one thing or another (not to say I still don’t make the drive at least weekly). But only health food store = expensive health food store, so I try to stay away as much as possible.

Last time I made the journey over there I only needed 3 things: gum-free coconut milk, coconut butter, and tapioca starch. The problem with health food stores is the unforeseen distractions. The kombucha case, the snack bar section, and if it happens to be near a holiday and all the vegan chocolate is out then I probably just shouldn’t go in at all. Because even if a single peanut butter egg is only 99 cents, 12 of them is still overpriced. I blame Reese’s for this lifelong inability to resist chocolate things filled with peanut butter in seasonal shapes.

The first time a person ever goes into a Whole Foods it is understandable to come out with seventy dollars of unnecessary snacks and fun finds. Maybe even the second time if said person doesn’t live near a Whole Foods so only gets to go maybe twice a year and the excitement still hasn’t quite worn off. But I’ve been going to this same health food store for years now. Seeing much the same selection of expensive organic products for years now. So I try to stick to just the necessities. Yes two jars of coconut butter is absolutely a necessity.

Lemon Lime Macaroons {vegan & oil-free}

All was going as planned (except the unexpected second jar of coconut butter, but when that stuff is on sale you buy two!), but then I found myself slowing and lingering near the cookie section on my way from coconut butter to tapioca starch. The cookie section is on an entirely different aisle, by the way. And whaddya know the cookie section shows up again on my trajectory from tapioca starch to coconut milk. It may be a small store, but trust me there are plenty of alternate cookie-free paths.

Do you ever do that? Just find yourself subconsciously grocery store stalking an item you really want but know you don’t need?

In a world where dark chocolate and ice cream exist, most packaged cookies are of no interest to me. But it was the Coco-Roons I had my eye on. Those little guys I love!

What all this coconut cookie creeping told me was that I needed to make another batch of homemade macaroons asap. So I grabbed a pack of the vanilla maple, checked out, and ate half of them on the way home while brainstorming macaroon flavor ideas. My coconut cookie cravings aren’t that patient.

Lemon Lime Macaroons {vegan & oil-free}

Inspired by some recent (and terribly unsuccessful) frozen yogurt attempts, Lemon Lime Macaroons were the bright, citrusy, spring idea that came to mind. Two zesty fruit flavors that I love both alone and together, and they compliment coconut perfectly.

With just 5 ingredients these homemade macaroons are almost as easy as tearing open that colorful store-bought package. Almost. They are also oil-free though, and a much more cost effective way to get your bite-sized coconut cookie fix!

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Lemon Lime Macaroons

★★★★★ 4.2 from 5 reviews
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 10 macaroons 1x
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Description

Naturally sweet coconut complimented by the the bright citrus combination of lemon and lime makes these macaroons a perfect sweet simple 5-ingredient snack!


Ingredients

Scale
  • 2 cups unsweetened shredded coconut
  • 1/4 cup oat flour
  • Zest of one lemon
  • Zest of one lime
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 1/2 cup maple syrup

Instructions

  1. Preheat the oven to 350F.
  2. Combine all the ingredients in a mixing bowl. 
  3. Mix until well combined and sticky (hands work best!) It should stick together when squeezed.
  4. Shape into mounds and arrange on a baking sheet lined with parchment paper.
  5. Bake for 15-18 minutes at 350F.
  6. Let them cool for at least 10 minutes before eating. 
  7. Keep in an airtight container in the fridge for optimal freshness.

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Lemon Lime Macaroons {vegan & oil-free}

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In: vegan, gluten-free, easy, cookies, sweet · Tagged: citrus, coconut, cookie, lemon, lime, oil-free, oat flour, maple syrup, egg-free

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Comments

  1. Demeter | Beaming Baker says

    March 16, 2017 at 10:57 am

    What a drive to get to the health food store! Dang… if I can’t walk to a place by foot, I don’t like to frequent it. Lol. But seriously YES on the walking into a store looking for a few things and coming out with like 100. Snacks are the worst! And the best, of course. ? And naturally, you HAVE to buy at least two of something when said something is on sale. It’s only common sense! Love that you were inspired to make these beauties after your grocery store adventures. They look SO good, Nat. What can I do about getting a batch of these sent my way (across that bridge, the ocean and all of that)? 😉 Muah! xoxo

    Reply
    • Natalie says

      March 17, 2017 at 7:20 pm

      I’m the one with the more mild climate down here and yet you are the one who walks everywhere like a super awesome eco-minded minimalist–hmmm there is something wrong with this picture? Yikes, I need to work on this? I admire your car-free life! Oh yes, the double edged overpriced “healthy” snack product sword. And despite how tempting they are I know deep down that homemade is always better anyways. Exhibit A: 3 ingredient peanut butter granola bars. Exhibit B: your entire no-bake directory and recipe archives. Health food stores have nothing on you? Thanks my dear! <33

      Reply
  2. Sara says

    March 16, 2017 at 1:11 pm

    I can TOTALLY identify with your health food store experiences! We don’t have one super close where I live either, but I keep praying we’ll get one soon! Although, I’ll probably save more money without it, haha. I have been seriously craving all things sweet and spring today, and these macaroons are the epitome of spring sunshine and fun! They look amazing, Natalie!!

    Reply
    • Natalie says

      March 17, 2017 at 7:15 pm

      I know right, a big part of me would LOVE a whole foods to open nearby…but then again I am probably safer without 😀 Mmm yes, springy flavors are all I can think about lately too. Thanks Sara, have a wonderful weekend!

      Reply
  3. Vegan in Athens says

    March 18, 2017 at 3:30 pm

    Thanks for all the recipes you share with us and especially this one (as my hubby is a lemon dessert addict 🙂 )

    ★★★★★

    Reply
    • Natalie says

      March 19, 2017 at 10:11 am

      Absolutely!! Thank you for the lovely comment, it means a lot to me?

      Reply
  4. Mandy says

    March 19, 2017 at 4:42 pm

    Natural/health food stores are soooo dangerous!! Even if you go in with a list, they get you with all of the fun new things…things you don’t need, but have to try! I totally thought of you the other day when we ran to Costco because they now carry a 2-pack of organic, raw coconut butter jars for the same price as one in regular stores! I literally squealed with joy when I saw that! OK, but let’s talk about these macaroons! There’s something so pretty about citrus zest – always makes me happy and combined with coconut is just heavenly. These look amazing! And cheaper than the Coco-Roons…which, btw, I’ve always been tempted to buy! 🙂

    Reply
    • Natalie says

      March 20, 2017 at 8:40 am

      Omg what a find!!! Dang it now I wish I had a Costco AND a Whole Foods lol. I literally spent so much on food when I was in Oregon and it was almost all at health food stores not restaurants…there are too many fun ones up there? Oh don’t do it!! I tried coco-rooms once since they are grain free and maple syrup sweetened and all that and now they tempt me every time it go. But almost 9 dollars for what usually ends up being about 2 servings…um not a good habit to start. Plus way to easy to make!! Still have my eye out for the Siete tortillas though, I told myself if they show up locally I will go for it?

      Reply
  5. The Vegan 8 says

    March 20, 2017 at 11:16 am

    I totally know what you mean about going to Whole Foods and then wanting everything in there because they have the BEST vegan snack options and that whole wall of chocolate that makes it so tempting to want to buy everything. I don’t really visit health stores specifically since I’m able to get everything at the main grocery stores I visit, but I bet they are totally cheaper! Now, these cookies….I LOVE citrus and zests in baked goods so much. I love, love lemon and the fresh bright flavor it adds. I’m also a HUGE sucker for orange. It’s probably my favorite. And lime, well, these are honestly making me salivate as we speak. I’m looking at those pics and thinking and imaging the lime smell and taste and with the maple syrup, I bet it’s perfection!

    Reply
    • Natalie says

      March 20, 2017 at 3:24 pm

      The chocolate aisle–where all self control disappears! And I’m not even talking about dessert self control here I’m talking about budget self control, chocolate eating self control is a whole different issue 😀 I don’t have the best mainstream grocery store options here either (the joys of living in a tiny beach town) but when it comes to funky organic stuff “cheaper” is a relative term lol. Best bet is just make recipes with non-unusual ingredients 🙂 I love all the citrus flavors, but I realize I don’t use lime nearly enough. Mmmm orange macaroons would be so good! Next batch I might have to try that, or grapefruit even. Bright and tangy and coconutty–that’s all that matters. Thanks Brandi!

      Reply
  6. Karly says

    March 20, 2017 at 11:43 am

    Alright, these look stinking delicious.Seriously just the cutest most perfect little balls of citrus-y bliss! Definitely need to try them!

    Reply
    • Natalie says

      March 20, 2017 at 3:20 pm

      Oooh I like your description even better! Thanks Karly 🙂

      Reply
  7. audrey @ unconventional baker says

    March 21, 2017 at 3:19 am

    Oh my gosh, I’m a hopeless health food store drifter ? I can’t leave without picking out an overpriced new snack or two to try. Definitely buy the entire shelf of coconut butter if on sale, and definitely find myself staring at the cookie aisle and the most important aisle of all — the chocolate aisle — even though I’m staring at the same selection I see weekly. And there’s always something seemingly useless that turns mega useful on the clearance aisle. Yep, I spend an hour when I only should have zipped in an out ?

    P.S. I love the lemon AND lime route here ??

    Reply
    • Natalie says

      March 21, 2017 at 10:37 am

      The chocolate aisle: the most dangerous aisle of them all? Luckily (or unluckily?) for me it’s actually just a little end of an aisle at my store, not too crazy. But at some stores it can suck you in and not let go until you have at least 5 bars to try lol. Oh yes, the clearance rack! Somehow it seems like a free for all or something–if it’s on that shelf then you SHOULD buy it even though it still costs something and is 100% unnecessary. Gah I hate realizing that I totally fall prey to health food store marketing…but I do?

      Reply
  8. Stacey | Goodness is Gorgeous says

    March 21, 2017 at 12:52 pm

    Haha I know what you mean about Whole Foods, or any other health food store for that matter. I always try and justify it by telling myself I can’t get these things in the regular supermarket. I was gifted some raw macaroons similar to these and they were DELICIOUS. Fab recipe Natalie!

    Reply
    • Natalie says

      March 22, 2017 at 10:35 am

      Ooh what a good friend you must have to gift raw snacks!! Hehe I like your logic, I try to think of it he same way. Although when it’s every week somehow it seems less justifiable??

      Reply
  9. Jane says

    March 23, 2017 at 7:52 pm

    Hi Natalie! I made these just now and they are too good! Have to stop myself from munching thru the lot! Only thing I would say is I had to add more oat flour as my mixture was literally dripping wet as I tried to shape the balls. This may be an issue with measuring spoon differences between US/UK sizes. I’m in Australia where they sell both and I have both in my drawer! Hmmm. Usually it won’t make a lot of difference to a recipe, and in the end these worked out fine; I can usually tell if I need to make an adjustment! Your comment that they will be “sticky” rather than “drippy” is therefore extremely helpful! Thanks for your recipes!

    ★★★★★

    Reply
    • Natalie says

      March 24, 2017 at 3:24 pm

      It could definitely be a difference in measuring spoons/cups–too much maple syrup perhaps? I am glad you still got them to work, maybe next time start with 2/3 the amount of maple syrup and just add it slowly until you have that perfect sticky texture. And now I suppose it only makes sense to make another batch to test it out 😉

      Reply
      • jane says

        March 24, 2017 at 4:45 pm

        Of course! 😉

        Reply
  10. Debbie Curry says

    March 24, 2017 at 5:02 pm

    These are excellent! They will be made again and again. I so appreciate having the cookie recipe without oil which I can’t use at all. So, this is a wonderful treat for me. My husband liked them as well. I did cut the maple syrup in half and it was still sweet for me. Thank you so much. Keep cookies the coming.

    ★★★★★

    Reply
    • Natalie says

      March 24, 2017 at 8:06 pm

      I am so happy you liked them Debbie!! And great to know that the decreased maple syrup still worked, the coconut is naturally sweet so that makes sense 🙂 Thanks for the feedback, more cookies–got it!

      Reply
  11. Linda says

    May 10, 2017 at 9:25 am

    I made these yesterday and had to use more oat flour. I still couldn’t get them to stick together, so I added about a teaspoon of almond butter. That did the trick! Next time I will cut back the maple syrup. They turned out perfect with the additions!

    Reply
    • Natalie says

      May 10, 2017 at 11:45 am

      The batter is meant to just barely form balls pre baking, after they bake and cool they will hold together just fine. But a little almond butter sounds like a great addition for structure and yumminess😋 Enjoy, thanks Linda!

      Reply
  12. Beth says

    March 6, 2018 at 2:01 pm

    Absolutely love the lemon/lime citrus flavor. I have tried a few macaroon recipes before, but this one is the definitely best.

    ★★★★★

    Reply
    • Natalie says

      March 6, 2018 at 4:41 pm

      Woohoo!! I had almost forgotten about these, I am so glad you reminded me because I love the citrus + coconut flavor too😋 Thanks for the feedback Beth!

      Reply
  13. Michelle says

    March 17, 2018 at 2:43 pm

    It just so happens that I bought several pounds of lemons and limes that were drastically reduced at my grocery store and needed to use them quickly before they went off. Your recipe is amazing. I’ve had to swat my husband’s hands away from eating more! Luckily, as I was searching for desserts, I found the brilliant idea of squeezing the juice of all of these lemons and limes into ice cube trays and using them in the future. I’ll definitely be back to your site for more recipes! Thanks 🙂

    Reply
    • Natalie says

      March 17, 2018 at 4:32 pm

      Before I finished reading your comment I was about to suggest juicing and freezing as cubes, yes that works great for excess citrus. But I’m so happy you turned some of them into macaroons too! Thanks for the feedback and happy lemon pie/ade/cookie/cake/everything to you 🙂

      Reply
  14. Helen says

    February 21, 2020 at 10:34 pm

    I tried to make this today but couldn’t get anything to form even a mound, just crumbs. I tried more juice, more syrup, even a whipped egg white, scrunching them together with my hands – nothing worked. I really like all things citrus, shame it didn’t work.

    ★

    Reply
    • Natalie says

      February 22, 2020 at 11:58 am

      Aw bummer, I’m sorry they didn’t work for you Helen!

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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