Sugar Free Lemon Coconut Macaroon recipe

I Love the simplicity of a crunchy on the outside and chewy on the inside Coconut Macaroon. I have cooked a few of other peoples Sugar Free recipes for these lovely little gluten free cookies but they are just not as satisfying as the real thing, the texture wasn’t right. I have tried many versions of my own recipe and I am finally really happy with this one, a chewy bite with lots of flavour.

You will see that these have a vibrant yellow colour from the turmeric which also has a wealth of nutrient properties but will not be tasted in the recipe. The Coconut and Lemon are the star of this Macaroon recipe.

This Coconut Lemon Macaroon recipe is my final Healthy edible Christmas gift recipe for this year, my Christmas Balls and Gingerbread Men have been popular too. Perfect gifts for teachers or friends or to take to a party.

I Love the simplicity of a crunchy on the outside and chewy on the inside Coconut Macaroon, an ideal GF, Sugar Free treat and a gorgeous edible gift

Ingredients

Egg White – 4 (either normal or XL work well)

Desiccated Coconut – 180g (shredded coconut works really well too)

Almond Meal – 1/2 cup

Coconut Cream Concentrate – 1/2 cup – You make this by storing a can of Coconut cream in the fridge, the hard cream will separate at the top, don’t mix it in, this is what you use, it is the cream concenrate as the liquid is separated out

Rice Syrup – 2 Tablespoons

Stevia Liquid Concentrate – 1/4 teaspoon

Salt – 2 Large pinches

Lemon Zest – Zested rind from one large Lemon

Fresh Lemon Juice – 1 Tablespoon

Tumeric – 1.5 teaspoons

Instructions

Preheat oven to 150C

It is optional to lightly toast your coconut first, I prefer untoasted

If you are toasting your coconut, sprinkle your desiccated or shredded coconut onto a lined baking tray and bake, keeping a close eye, until it starts to turn brown then remove (roughly 5 -10 minutes) this step is optional

In a medium saucepan lightly whisk your egg whites until frothy

Stir in all other ingredients and place saucepan on a very low heat

Continue occasional stirring for a few minutes until the mixture is gently warmed through

Pop it in the fridge for a few minutes while you line your baking tray and get everything else ready

Now time to make the cookies, the easiest and yummiest step is to drop spoonfuls of the mixture onto a lined baking tray, you could roll into a ball (easier with wet hands) or bake in small silicon moulds, but the texture in not as good when baked inside the silicon

Bake for approximately 20 minutes until lightly brown

Remove from oven and let cool on a rack

Perfect for homemade Christmas gifts or to take to a party

Store in fridge for about 1 week

Enjoy xoxSha

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