Coconut Macaroons are an all-time favorite cookie, 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.
Gluten Free, Sugar Free, Lemon Coconut Macaroons
16
5 minutes
18 minutes
95
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.
Ingredients
- 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
Directions
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.
1 comment
Thanks for the recipe. Keep up giving us good recipes especially cookies.