Indulge in a guilt-free treat with these delicious Lemon Coconut Macaroons! They are 100% keto macaroons made with monkfruit sweetener instead of traditional sugar and take only 30 minutes to prepare.
Looking for keto coconut recipes? Try these keto coconut macaroons! These mouthwatering morsels are made with egg whites, sugar-free sweetener, shredded coconut, and a hint of lemon zest all topped with a white chocolate drizzle.
This is the perfect healthy dessert to serve at group gatherings. They are super simple to make, yet look gourmet. The contrast of the toasted coconut, bright lemon zest, and white chocolate is a picture-perfect presentation! Everyone will love these low carb coconut macaroons. If you’re looking for more keto lemon desserts, try my keto lemon raspberry bread, keto lemon bars, or lemon cheesecake parfaits.
Why You Will Love This Recipe
- No Sugar & Low Carb. These sugar free macaroons are completely keto, made with monkfruit sweetener instead of regular sugar for a healthier treat!
- Simple Ingredients. All you need is seven ingredients easily found in most grocery stores to make these healthy macaroons.
- High Yield. This recipe makes 30 servings which is great to serve at parties or group gatherings!
Recipe Ingredients
Below are the simple ingredients you will need to make this macaroon recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Egg Whites: Use large eggs and bring the eggs to room temperature beforehand to create the fluffiest texture when mixed.
- Monkfruit: The star ingredient in this keto dessert cuts out the sugar and reduces the overall carbs.
- Vanilla: Use pure vanilla extract instead of imitation vanilla for the best flavor.
- Shredded Coconut: Stick with unsweetened shredded coconut if you want to keep this recipe keto. Or use sweetened coconut if you prefer.
- White Chocolate: You can find sugar-free white chocolate chips or a white chocolate bar in the health food section of most grocery stores.
- Coconut Oil: Use unrefined coconut oil if you prefer a stronger coconut flavor or refined if you want a milder flavor.
- Lemon Zest: Use a vegetable peeler or microplane to lightly grate the skin from a fresh lemon to make lemon zest.
How to Make Lemon Coconut Macaroons
Below are photos and recipe steps so you can easily make this recipe at home. You will also need an oven, a high-speed stand mixture or hand-held mixer, a large mixing bowl, a microwave, a baking sheet, a small cookie scoop, and parchment paper.
Prepare the Macaroon Base
Preheat the oven to 325 degrees F. Add the egg whites, monkfruit, and vanilla extract to a large mixer bowl. Use a handheld mixer or stand mixer to beat on high speed until the mixture is thick and doubled in size. Then gently fold in the shredded coconut and lemon zest until completely coated with the egg white mixture.
Bake
Use a small cookie scoop to dish out small balls of batter and space the macaroons out evenly on a silicone or parchment paper-lined baking sheet. Bake for 20-25 minutes until the coconut is toasted on the top and begins to lightly brown on the bottom. Allow the macaroons to cool for a few minutes on the pan before transferring to a wire rack to cool completely.
Dip the Macaroons
Add the white chocolate and coconut oil to a microwave-safe bowl and melt in 30-second increments until melted. Stir in between heating cycles until completely smooth. Once the chocolate is smooth, dip the bottom of each macaroon in the white chocolate and set it on a silicone baking mat or wax paper. Drizzle the remaining melted chocolate over the top of the macaroons and sprinkle with additional lemon zest. Once the chocolate has set, store the lemon macaroons in an airtight container.
Serve
These soft and chewy macaroons are delicious for an afternoon tea time or coffee break. Or pair them with other dishes for a delicious brunch spread! Below are a few of our favorite keto drinks to enjoy with these cookies.
Tips and Tricks
- Allow the macaroons to cool completely before dipping in the white chocolate. This will help the chocolate stick to the base of the macaroon.
- Gently fold in the coconut and lemon zest so the macaroon batter remains fluffy.
- Let the chocolate set completely by resting the chocolate-dipped macaroons at room temperature for about one hour, or until hardened, before enjoying the best texture.
Coconut Macaroons FAQ
Store leftover sugar free coconut macaroons in an airtight container at room temperature for up to 5 days for the best texture. They can also be refrigerated to last longer but will harden when cold. You can also freeze them in a freezer-safe container for up to 3 months. Allow the macaroons to thaw overnight in the refrigerator then bring them to room temperature before enjoying.
Yes, you can easily swap the monk fruit sweetener with regular granulated sugar if desired. The recipe will work just as well, but it is important to note that the macaroons will no longer be keto if you use a regular sweetener.
There are several ways you can switch up this recipe. If you prefer brown chocolate, swap the white chocolate for a dark or milk chocolate drizzle. You can also switch up the citrus by replacing the lemon zest with orange zest or lime zest. Or omit the lemon entirely for classic coconut macaroons! Additionally, add a hint of nutty flavor to compliment the sweet coconut by mixing in ¼-½ teaspoon of almond extract.
Yes, this recipe is gluten free when prepared as described.
More Monkfruit Dessert Recipes
- Keto Whoopie Pies
- Keto Snickerdoodles
- Raspberry Cheesecake
- Salted Caramel Stuffed Keto Brownies
- Lemon Blondies
Lemon Coconut Macaroons
Ingredients
Lemon Macaroons
- 4 large egg whites
- 1/2 cup granular monkfruit sweetener
- ½ teaspoon vanilla extract
- 14 ounces unsweetened shredded coconut
- 2 tablespoons lemon zest
For the Coating
- 1 cup sugar free white chocolate chips
- 1 tablespoon coconut oil
- Additional lemon zest for garnish optional
Instructions
- 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. (see photos)
- Gently fold in the shredded coconut and lemon zestuntil 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.
- Drizzle the remaining melted chocolate and lemon zest over the macaroons.
- Once the chocolate has set store in an airtight container.
