Ingredients
Method
- Preheat the oven to 325 degrees F.
- 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.
- Gently fold in the shredded coconut and lemon zest until it is coated with the egg whites.
- 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.
- Allow the macaroons to cool completely.
- 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.
- 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.
- 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.
- 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.