Chocolate Dipped Lemon Macaroons

A small batch of maple syrup sweetened, egg and dairy-free macaroons.

1/4 cup + 1 tablespoon almond meal
1/3 cup + 1 tablespoon finely shredded unsweetened coconut
3 tablespoons whole wheat flour (sub all-purpose flour)
3 tablespoons real maple syrup
3 tablespoons unsweetened plain almond milk
1/2 to 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)

View the full recipe at Toaster Oven Love →