Lemon Sunshine Bites

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I love lemon desserts because of their fresh, tangy taste. These Lemon Sunshine Bites have a tangy lemon flavor with a hint of nuttiness from the almond flour and shredded coconut.

These bites are easy to pack for picnics, potlucks, and parties. They’re also a handy snack for kids’ lunchboxes. Serve them at festive gatherings, during movie nights, or with your evening tea.

You only need a few ingredients, and the dough takes just minutes to prepare.

How to Make Lemon Sunshine Bites

INGREDIENTS:

  • 1 cup unsweetened shredded coconut
  • 1¼ cups almond flour
  • A pinch of turmeric (for color)
  • Salt, to taste
  • ¼ cup agave syrup or honey
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • Shredded coconut, for coating

Step-by-Step Instructions

1. Add the almond flour, shredded coconut, turmeric, salt, agave syrup, lemon juice, lemon zest, and vanilla extract to a food processor. Blend for about 30 seconds, until the mixture forms a sticky dough.

2. Transfer the dough to a bowl and roll it into small balls weighing 15–20 grams each. Roll the balls in shredded coconut until they are coated.

3. Refrigerate the balls for at least 3 hours, or until firm.

Serve and enjoy!

Important Recipe Notes

  • You can make these balls ahead of time and store them in an airtight container in the refrigerator for 2–3 days.
  • If you don’t have a food processor, you can knead the dough with your hands instead. This keeps some of the coconut texture intact because the shreds won’t get ground up.
  • I have used agave syrup in this recipe as a vegan alternative to honey. You can use another sweetener if you prefer.
Richi

Lemon Sunshine Bites

Lemon Sunshine Bites are tangy, slightly nutty, and easy to make with just a few ingredients. Made with almond flour and shredded coconut, they take only minutes to prepare. Pack them for picnics, add them to kids' lunchboxes, or enjoy them with evening tea or at parties.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 20 bites
Ingredients Method

Ingredients
  

  • 1 cup unsweetened shredded coconut
  • 1¼ cups almond flour
  • A pinch of turmeric for color
  • Salt to taste
  • ¼ cup agave syrup or honey
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • Shredded coconut for coating

Method
 

  1. Add the almond flour, shredded coconut, turmeric, salt, agave syrup, lemon juice, lemon zest, and vanilla extract to a food processor. Blend for about 30 seconds, until the mixture forms a sticky dough.
  2. Transfer the dough to a bowl and roll it into small balls weighing 15–20 grams each.
  3. Roll the balls in shredded coconut until they are coated.
  4. Refrigerate the balls for at least 3 hours, or until firm.

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