Gluten Free, Sugar Free, Lemon Coconut Macaroons
Coconut Macaroons are one of our all-time favorite cookies, made from shredded coconut and hints of vanilla. They’re soft and chewy with a great texture. This fresh take on an original recipe has lemon zest and is sugar-free, gluten-free, and dairy-free.
They come together quickly in one bowl and bake up perfectly. With that little punch of citrus and just sweet enough, they might become your go-to cookie recipe to make any time of the year, springtime or for any holiday.
- 3 large egg whites
2/3 cup Lakanto Classic Monkfruit Sweetener
- ¼ tsp salt
- 3 cups unsweetened flaked coconut (we used coarse)
- 1 T coconut flour
- 3-4 drops Lakanto Liquid Monkfruit Extract, vanilla flavored (can sub 1 tsp vanilla extract)
2 tsp fresh lemon zest
Preheat oven to 350° and line a baking sheet with parchment paper or spray with cooking spray
In a medium sized bowl, whisk together the egg whites, salt, and Lakanto Classic Monkfruit Sweetener until mixed well and a bit foamy, for about a minute. Add the Lakanto Monkfruit Vanilla Extract and whisk to combine.
- Fold in the coconut flakes, coconut flour and lemon zest. Continue mixing until all of the coconut flakes are fully blended into the mixture.
- Using a cookie scoop of your choosing (we used a 1.5”) fill with batter and press into the scoop. Drop rounded portions on the prepared baking sheet, a couple of inches apart. Bake for 18-20 minutes or until evenly browned.
These macaroons are best the day you make them but can freeze for up to 3 months in a covered freezer container.
Drizzle or dip these in Lakanto melted chocolate for a super good addition
Turn the baking sheets halfway into cooking time for even browning
Substitute another flavor besides lemon. Almond extract, lime zest or up the coconut flavor with some coconut extract.
- Serving Size
- 1 cookie
- per serving
- 4 grams
- 11 grams
- 1 grams
- 3 grams
- 1 grams
- 110 milligrams
- Net Carbs (G)
- 1 grams