Early November, like the greedy-guts that I am, I ordered several kilos of organic Christmas treats from my vast homelands of Germany. I had to have it shipped to my parents house first and had them forward it to me as the store that I ordered from doesn’t ship overseas; minor obstacle along the way.
Now that I have my precious box full of German Christmas goodies, I am guarding it like Gollum guards his ring. I dole out the odd piece of Lebkuchen to close family and dear friends but ultimately, my goal is to make my stash last until Christmas!
It’s not going so well right now; I’m obsessed with my Speculoos cookies, chocolate gingerbread and Dominosteine – I can hardly take my mind of my treasure box! So, in order to distract myself, I decided to get busy in the test-kitchen and produce some of my own treats. Also, I wanted something lighter and most definitely grain-free which made these macaroons the perfect choice.
You can use regular lemons in this recipe but I’m a massive fan of Meyer lemons; if you can get your hands on some, do it! We just brought back three large bags of Meyer lemons from my Soldier’s tree in Florida! It’s like I have died and gone to Meyer lemon heaven – the scent off of these things is intoxicating and I can’t stop picking them up to inhale their lovely scent.
I haven’t made a final decision on what we’ll turn our harvest into (meanwhile, we’ve been having Whisky Sours out the wazoo) but without doubt, there will be Limoncello in the not so distant future and quite possibly some lemon curd.
These Meyer Lemon Cardamom Macaroons are a welcome change from some of the heavier holiday treats. The mixture of shredded coconut, almond flour and lemon zest with a tad sweetener and warm cardamom spice makes these irresistible to me. The texture of these macaroons is soft, similar to raw cookie dough and while they seem a bit crumbly in the making, they “firm up” perfectly once kneaded properly and later chilled in the fridge.
Oh yeah… did I mention these are no-bake?! You’re welcome 🙂
- ½ cup blanched almond flour
- 2 cups shredded coconut
- 1 tablespoon fresh lemon zest
- ½ teaspoon cardamom powder
- ¼ teaspoon sea salt
- ¼ cup liquid sweetener (e.g. maple syrup)
- Combine all ingredients in a large bowl and knead until a sticky dough has formed. If the mixture is too dry, add a little bit more sweetener (one teaspoon at a time).
- Using a tablespoon measure or an ice cream scoop, form macaroons and press onto a plate. Refrigerate for at least 2 hours before serving.