Lemon Coconut Macaroons
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| Lemon Coconut Macaroons Recipe |
| photo by recipe author |
Servings: 12-16
Preparation Time: 20 minutes
- 1 1/3 cup shredded unsweetened coconut
- 1/3 cup organic whole sugar
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons water
- 2 egg whites
- 1/4 teaspoon lemon extract
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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| The average is oldaverage based on oldtotal votes. |
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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
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