Who doesn’t love macaroons? I remember the first time I tried one at a local French bakery. It was absolute heaven.
However, these amazing cookies have a reputation for being not-so healthy, especially at the speed at which most of us tend to devour them. These lemon coconut macaroons offer a healthier alternative to the famous french dessert that is sweetened with stevia instead of sugar and calls for lemon oil, which has excellent detoxifying properties and helps to aid digestion.
Yes, now you can eat dessert that actually helps your body digest your meal. You’re welcome. 🙂
Did I mention they are excellent paired with a cup of organic coffee? Go ahead. Try them. I dare you…
4-5 free-range egg whites
1 pkg. unsweetened organic coconut, shredded
⅛ teaspoon stevia
4 drops food-grade lemon essential oil (*I use DoTerra)
lemon zest (for topping)
Preheat oven to 325 degrees. In a large mixing bowl whisk together egg whites, stevia and lemon oil until foamy. Add shredded coconut and mix. Transfer into piping bag to drop macaroons onto a parchment paper-covered baking sheet, or use a spoon. Zest lemon on top of each macaroon. Bake 20-25 minutes until golden brown on top. Cool 10 minutes before serving.