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Lemon Coconut Macaroons Recipe photo
Lemon Coconut Macaroons Recipe
photo by recipe author

Servings: 12-16
Preparation Time: 20 minutes

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonful onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe submitted by Megan, Harrisonville, MO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I subed about 1/3 Stevie with Organic Sugar and real lemon juice for extract. It was a little dry. Per Hubby, a little bland. But worth tweaking to make a five star. I know it's way more healthy than most recipes for Macaroons so I gave it four stars.
# Posted By Susie Q | 1/27/13 7:26 PM
I probably needed to specify extra large egg whites! So sorry about that.
# Posted By Meg | 1/29/13 4:17 PM
Also, coconut flour varies a lot in moisture from brand to brand, so you may try adding more liquid until you get a more satisfactory consistency!
# Posted By Meg | 1/30/13 1:27 PM
Yes, you do have to add a little more liquid. Mine was a little dry but delicious, nevertheless.
# Posted By Emma | 2/2/13 2:02 PM
I give it four stars. One question, do you beat the egg whites first?
# Posted By Emma | 2/2/13 2:07 PM
These Macaroons came out very tasty. I used Truvia, and lemon juice instead of water. My favorite macaroons so far.
# Posted By Carolyn | 3/31/13 4:52 PM
Do you beat the egg whites or not? The recipe sounds good.
# Posted By Betty | 5/23/13 8:46 PM
I do not beat the eggwhites! One of the things about my recipes -- I'm a lazy cook (honest!) so I like to keep things as simple and quick as possible. ;)
# Posted By Meg | 5/27/13 10:06 AM
No, I didn't. I used pasteurized egg whites from a carton.
# Posted By Carolyn | 5/27/13 11:15 AM
Any idea if this would work with an egg substitute?
Allergic to eggs.
Thanks!
# Posted By Leslie | 5/27/13 7:05 PM
No idea! I've never tried it.
# Posted By Meg | 5/27/13 9:34 PM
I have fresh limes so I used lime juice and zest. Plus, other posts said they macaroons were kinda dry. So I used 3 egg whites and 2 TBSP of coconut cream concentrate. They turned out very yummy!
# Posted By Eyrie | 6/8/13 6:16 PM
Aloha and mahalo Megan! Am thinking I will combine shredded with ribbons of coconut and also using coconut sugar. Any thoughts? Has anyone else used coconut sugar?
# Posted By Susan B | 7/10/13 4:08 PM
Do these freeze well?
# Posted By Sheryl | 10/30/13 7:28 AM
I did it and they were very good!! I added 3 white eggs as you suggested.
# Posted By iris | 4/26/14 6:50 PM
Mine were moist & I used the specified amount of water & they were medium (local farm fresh eggs). However, since one comment said it was bland, I experimented with the flavorings. I used 1/8 tsp each of lemon & almond extract. Few sprinkles (apx 1/8 tsp - used Rachel Ray method to measure) of both lemon & orange peel. (touch more of lemon). They were delicious. My guests couldn't believe they were gluten free & for the most part, a fairly healthy cookie!
# Posted By Vimar | 12/16/14 8:58 PM

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