Lemon Macaroons -- No Sour Pusses Here

I'm gonna tell you a little something about lemon extract (basically lemon essential oil that has been diluted a little with some kind of oil that is good to eat. Although you could safely use organic lemon essential oil for cooking instead of lemon extract, you would definitely have to play around with the quantity!). Lemon extract gives you all that wondrous lemon flavour without the lemon sour. So, you don't need to counter the sour with vast quantities of sweetener. For realsies, when I saw how much sugar was in a lemon gelato recipe, my jaw hit the ground -- it was about 4 times the amount of sugar that was in any other gelato or ice cream. So, I'm thinking this canny little twist of fate will give maximum flavour enjoyment without maximum sugar. Historically, I would use quite a huge amount of lemon juice and zest to get the lemon flavour I craved. Here, presto blammo, lemon is achieved.
The coconut nectar that I've chosen to use in this recipe accents the citrus blast nicely, being a somewhat fruity tasting sweetener. The ginger just goes along for a full rounded flavour high.

ingredients:

1/2 cup water + 2 tsp egg replacer

1/2 cup coconut nectar

1 tsp lemon extract

1/2 tsp sea salt

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon
1 tsp ginger

1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder

directions:

1. combine the egg replacer and water, then mix in the coconut nectar

2. add the lemon or orange extract, the sea salt, vanilla bean, and ceylon cinnamon

3. mix in the ground chia seeds

4. add the shredded coconut after chopping it in the food processor

5. mix thoroughly 

6. scoop teaspoons of cookie dough onto a baking sheet and flatten slightly

7. makes 30 cookies

8. bake at 345 for 16 minutes

9. cool thoroughly

10. store in an airtight container