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Lemon Coconut Macaroon Loaf

Ingredients

Dry ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 3 tbsp arrowroot starch
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • salt

Wet Ingredients

  • 3 cage free organic eggs
  • 1 tsp vanilla extract
  • 1/4 cup monk fruit maple syrup or pure maple syrup (I do half of each to!)
  • 1/4 cup coconut milk
  • 1/4 cup coconut yogurt
  • 1/4 cup coconut oil melted
  • 2 tbsp freshly squeezed lemon juice
  • 1 lemon zest
  • 1/4 cup unsweetened coconut flakes

Instructions

  • Preheat oven to 350 degrees F
  • In a medium bowl combine all your dry ingredients
  • Then add in the wet ingredients (except the coconut flakes and lemon zes) and mix with a hand mixer under blended
  • Next, using a rubber spatula stir in the zest and 1/3 cup of the coconut flakes.
  • Grease a loaf pan with coconut oil and pour the batter into the pan.
  • Sprinkle the remaining coconut flakes over the top.
  • Bake in the oven for 45 minutes until the loaf is golden brown and when toothpick inserted in the center comes out clean.
  • Remove from the oven and let cook for about 10 minutes before slicing.
  • Make this a double batch and freeze the rest of the loaves in an glass container