Paleo Lemon Meringue Copycat Cocoroons

My sense of humor about winter weather conditions has officially run dry. It’s May, Mother Nature…time for your 8-inches of snow shenanigans to cease. Harumph.


On a recent visit to a Home Goods store I found discounted packages of Cocoroons. I was hungry, waiting for my mother to comb the kitchen section for the tenth time, and so I splurged and found myself a seat. Holy mackerel are those good! But EXPENSIVE (normal price is around $8/bag)! So this recipe was born of a desire to have these cookies in an affordable way. Oh, and to have lemon-flavored treats, too. I love lemon-flavored treats.


I wouldn’t say these cookies zone the best (as with all baked paleo goods), but they’re a great little treat with dinner or make a perfect summer afternoon snack (I’m only presuming, here, as I think we’ll never see summer in Laramie). I also have a strong suspicion that these pair beautifully with a good, crisp bottle of white wine. PLUS you don’t have to bake these. What? That’s right, practically effortless.

cocoroon 4

Paleo Lemon Meringue Copycat Cocoroons


Zone Calculations:

Servings per batch: 23 (1 cookie/serving)

Zone calculations: 0P; .3C; 1.5F

Calories: 57

cocoroon 1


1 ½ c. dried, unsweetened coconut

½ c. almond flour

3 tbsp coconut oil, melted and cooled slightly

4 tbsp pure maple syrup

Zest of 1 lemon

½ tsp. pure vanilla extract

Pinch of salt

cocoroon 2

cocoroon 3


Put all ingredients into food processor and pulse until everything is well incorporated/mixed. Scoop tablespoon-sized amounts of mixture onto a parchment-lined cookie sheet. Let cookies “air dry” for 5-6 hours. Put in container and store in the refrigerator.




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