Lemon macaroons offer a chewy coconut texture with a bright lemon flavor. This recipe guides you through making a batch, finished with a white chocolate drizzle.

⏱ Time: 45 min
👥 Servings: 20-24
📊 Level: Easy
🥗 8 ingredients
Lemon Coconut Macaroons: A Zesty Dream! - lemon macaroons - Lemon macaroons: whip up these amazing lemon coconut macaroons with a sweet white chocolate drizzle.

Lemon Coconut Macaroons: A Zesty Dream!

Lemon macaroons: whip up these amazing lemon coconut macaroons with a sweet white chocolate drizzle. Perfect for any occasion and easy to make!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24
Course: Dessert
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 large egg whites
  • 1/2 cup granular monkfruit sweetener
  • ½ teaspoon vanilla extract
  • 14 ounces unsweetened shredded coconut
  • 2 tablespoons lemon zest
  • 1 cup sugar free white chocolate chips
  • 1 tablespoon coconut oil
  • Additional lemon zest for garnish (optional)

Method
 

  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. Gently fold in the shredded coconut and lemon zest until it is coated with the egg whites.
  4. 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.
  5. Allow the macaroons to cool completely.
  6. 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.
  7. Once the chocolate is smooth, dip each macaroon in the white chocolate and set on a silicone baking mat or wax paper for at least 15 minutes to set.
  8. Drizzle the remaining melted chocolate and lemon zest over the macaroons before serving.

Notes

– Don’t overbeat the egg whites: beat just until thick and doubled in size, not stiff peaks, to keep the macaroon texture soft.
– For perfect doneness: bake until the coconut is golden brown on top and the edges are lightly toasted, about 20-25 minutes.
– Storage: Store leftover lemon macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Don’t overbeat the egg whites: beat just until thick and doubled in size, not stiff peaks, to keep the macaroon texture soft.
  • For perfect doneness: bake until the coconut is golden brown on top and the edges are lightly toasted, about 20-25 minutes.
  • Storage: Store leftover lemon macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.

These lemon macaroons are a true testament to how simple ingredients can create something extraordinary. Share them with loved ones or savor them yourself! Enjoy every zesty, coconutty bite!

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