Easy keto Lemon Coconut Macaroons ready in under 30 minutes! Made with monkfruit sweetener, egg whites, shredded coconut, and a hint of lemon zest, then topped with a white chocolate drizzle.
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.