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.