These gluten free macaroon thumbprints with lemon curd come together with just 9 ingredients and are perfectly sweet, nutty, and tangy! A moist and chewy gluten free coconut macaroon dough forms the base and each thumbprint is filled with store-bought lemon curd to keep prep easy. These are perfect anytime you’re craving a lemony dessert.
It’s lemon season and I’m leaning into it hard with these gluten free macaroon thumbprints with lemon curd! I took the recipe for my beloved lemon coconut macaroons that are a highly requested family favorite and turned them into a thumbprint style cookie filled with luscious, tangy lemon curd. With store-bought lemon curd, these gluten free cookies come together with just 9 ingredients and only about 15 minutes of active hands-on time! They’re seriously so simple to make and absolutely packed with lemon flavor. While these are the perfect sweet treat for lemon lovers all year long, I think they would make a great addition to a spring getogether or your Easter dessert table. Let’s bake a batch!
Notes on Ingredients and Subs
To keep things easy, I used a store-bought lemon curd from Bonne Maman (not sponsored) to fill the thumbprints. If you want to make your own vegan version, I highly recommend using my lime curd recipe in these bars and sub in the zest of 2 medium lemons and 3/4 cup lemon juice for the limes. Allow the curd to chill in the fridge for 6-8 hours before using it to fill the thumbprints. For the macaroons, I do not recommend making any swaps except for the coconut milk. If you don’t keep canned full fat coconut milk on hand, you can use an equal amount of any unsweetened plain non-dairy milk, or whatever dairy milk you keep on hand. I prefer using unrefined virgin coconut oil in these as it imparts even more coconut flavor along with the coconut milk. Feel free to use refined coconut oil if that’s all you can find!
Gluten Free Macaroon Thumbprints in 6 Easy Steps
My Best Baking Tips
- This particular coconut macaroon recipe works best with a finely shredded unsweetened coconut (something like this). It allows the dough to hold its shape better and yields a better overall texture.
- Once you mix the dough together, take a moment to make sure it holds together easily in a ball. When you scoop it, it should hold its shape. If it seems too wet, you can add another tablespoon or two of the almond flour. If it seems too dry, add a splash of coconut milk.
- The macaroons puff up a bit as they bake so you will need to reinforce the thumbprint as soon as they come out of the oven! A rounded 1/2 teaspoon measure is best for the job.
- The dough is soft and slightly sticky. When you are using the measuring spoon to create the thumbprints, you can dip it into ice water in between each to help keep the dough from sticking. The same goes for your fingers if you need to shape the dough.
Macaroon Thumbprints with Lemon Curd (gluten free)
- Total Time: 37 minutes
- Yield: 18 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
These gluten free macaroon thumbprints with lemon curd come together with just 9 ingredients and are perfectly sweet, nutty, and tangy! A moist and chewy gluten free coconut macaroon dough forms the base and each thumbprint is filled with store-bought lemon curd to keep prep easy. These are perfect anytime you’re craving a lemony dessert.
Ingredients
- 3/4 cup almond flour
- 3/4 cup finely shredded unsweetened coconut
- 1/3 cup granulated sugar
- 1/4 teaspoon sea salt
- 1 medium lemon, zested (about 2 teaspoons)
- 3 tablespoons full fat coconut milk
- 2 tablespoons unrefined coconut oil, at room temperature
- 2 teaspoon vanilla extract
- About 1/2 cup lemon curd
Instructions
Line a large baking sheet with parchment paper and preheat the oven to 325 degrees.
Whisk together the almond flour and shredded coconut in a medium sized bowl, making sure to break up any clumps. Add the sugar, salt, and lemon zest and mix well so that the lemon zest is evenly dispersed. Set aside.
Make sure to shake the can of coconut milk really well before measuring out 3 tablespoons. Add the coconut milk and coconut oil to a small pot and set it over low heat. Whisk continuously until the coconut oil has melted. Remove the pot from the heat and whisk in the vanilla extract.
Pour the coconut milk mixture over the other ingredients in the bowl and mix until you have a cohesive dough that forms a ball. The dough will be soft but it should hold together in a ball. Using a tablespoon sized cookie scoop (half-ounce), scoop up portions of the dough, scraping the excess off on the edge of your bowl. Drop the dough onto your lined baking sheet. Then, use a ½ teaspoon measuring spoon (one with a rounded bottom) to create the thumbprint in each cookie. Repeat with the remaining dough, spacing the macaroons out at least 1-inch apart on the baking sheet.
Bake the macaroons for 18-22 minutes on the center rack of the preheated oven until golden brown. Remove from the oven and immediately use the teaspoon measure to reinforce the thumbprints as needed, then allow the macaroons to cool completely. To keep things easy, you can let them cool right on the baking sheet or move them to a wire rack after about 10 minutes.
Once cool, fill the thumbprints with lemon curd.
Enjoy right away. The thumbprints can be left out at room temperature for a couple of hours but after that they should be moved to an airtight container in the fridge. Enjoy within 4-5 days.
Notes
- If you prefer a completely vegan or dairy-free/egg-free thumbprint, you can make your own vegan lemon curd using this recipe for lime curd as a base. Swap in the zest of 2 medium lemons and 3/4 cup lemon juice for the lime juice. Once the curd has cooked, allow it to cool in the fridge for 6-8 hours before filling the thumbprints.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
These look absolutely delicious! I love how bright and lemony they are and a perfect treat.
They have quickly become a family favorite! Hope you enjoy them!
Loving this recipe for lemon curd, and the macaroon cookies look delicious with it. Can’t wait to try these!
The coconut and lemon curd is such a great flavor pairing, especially for spring! Let me know if you try them 🙂
I loved how vibrant these tasted!
The lemon curd really takes these over the top in terms of vibrancy — glad you enjoyed them!
I brought these to an event and no one knew that they were a gluten-free cookie, but my friend who was gluten-free was extremely thankful that I brought such delicious cookies!
I’m so happy to hear that! Thanks for coming back and leaving a review!
My best friend is GF and he loves lemon! I am saving this for him. Thank you.
Awesome! Hope he enjoys them!
These macaroon thumbprints are absolutely delicious! The coconut cookies are perfectly chewy, and the bright lemon curd in the center adds such a fresh, tangy flavor. Thanks for sharing this recipe!
So happy you enjoyed these! They have quickly become a favorite in my house 🙂
I am such a lemon fan, and this lemon curd recipe is calling my name. These look amazing! Thanks for the great recipe!
Hope you enjoy them! 🙂
I love lemon desserts and this hit the spot! Thanks for such a great recipe.
I’m so happy you enjoyed them! I’ve recently become a lemon dessert fan, especially when it involves lemon curd 🙂
These were so easy to make! I was a bit intimidated a first but the directions were clear and easy to follow. Wish mine looked as pretty as yours though!
I’m so happy you decided to make them! I’m sure yours looked lovely, too 🙂
These were so delicious. I could eat that lemon curd filling by the spoonful. Thanks for sharing the recipe.
So happy you enjoyed them!
These are beyond adorable– and GF?! I think I’m actually inlove with this dessert lol
They are pretty cute, aren’t they? 😉 Hope you enjoy them!