Easy keto Lemon Coconut Macaroons ready in under 30 minutes! Made with monkfruit sweetener, egg whites, shredded coconut, and a hint of lemon zest, then topped with a white chocolate drizzle.
INGREDIENTS
Lemon Macaroons
- 4 large egg whites
- 1/2 cup granular monkfruit sweetener
- ½ teaspoon vanilla extract
- 14 ounces unsweetened shredded coconut
- 2 tablespoons lemon zest
For the Coating
- 1 cup sugar free white chocolate chips
- 1 tablespoon coconut oil
- Additional lemon zest for garnish optional
INSTRUCTIONS
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Preheat the oven to 325 degrees F.
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Add the egg whites, monkfruit, and vanilla extract to a mixer and beat on high speed until the mixture is thick and doubled in size. (see photos)
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Gently fold in the shredded coconut and lemon zestuntil it is coated with the egg whites.
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Use a small cookie scoop and place the macaroons on a silicone or parchment paper-lined baking sheet. Bake 20-25 minutes until the coconut is toasted on the top and beginning to lightly brown on the bottom.
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Allow the macaroons to cool completely.
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Add the white chocolate and coconut oil to a microwave safe bowl and melt in 30 second increments. Stir in between heating cycles until smooth.
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Once the chocolate is smooth dip each macaroon in the white chocolate and set on a silicone baking mat or wax paper.
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Drizzle the remaining melted chocolate and lemon zest over the macaroons.
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Once the chocolate has set store in an airtight container.
NOTES
Each Macaroon has 1 net carb.
NUTRITION
Serving: 1 (nutrition calculated per macaroon)Calories: 94kcalCarbohydrates: 3.2gProtein: 1.4gFat: 9gCholesterol: 3.2mgSodium: 12.2mgFiber: 2.2gSugar: 1g
