These are one of the easiest, tastiest and prettiest cookies you’ll make to share at a special occasion, give as delectable gift or enjoy all to yourself. These are sugar free, gluten free and low carb cookies so anyone with almost any kind of diet restriction can enjoy these sweet treats. These are unique cookies as they are made without any type of flour.
Raspberry lemon coconut macaroons or blueberry lemon coconut macaroons??? Can’t decide which variation you want to try? Well let me reassure you, there is no wrong choice. They are both absolutely delicious and blend perfectly with lemon, coconut and chocolate. But if you can’t choose between the two, just divide the batter like I did and make half with blueberries and half with raspberries. Enjoy the best of both flavors!!!
Even with the added fruit, these are low carb macaroons. The keto raspberry lemon coconut macaroons are the lowest in carbs with 5g total carbs and 3g net carbs per cookie. The keto blueberry lemon coconut macaroons are 6g total carbs and 4g net carbs per macaroon. You can go even lower in carbs by skipping the chocolate.
This recipe throws quite a few tasty and easy twists on the traditional coconut macaroon, a petite cookie with lightly golden crisp edges and a chewy moist inside.
1. This is a sugar- free keto version of coconut macaroons without skipping out on taste or texture. We made these macaroons without condensed milk by swapping it with an egg white. We used Xylitol sweetener in place of sugar and Lily’s no added sugar dark chocolate chips.
2. We’ve added a big punch of flavor. If you love the traditional coconut macaroon you will be blown away by the added fruit and lemon. It’s the perfect balance of sweat and tart, especially if you add the optional chocolate drizzle.
3. We changed the esthetics. The vibrant color of raspberries and the specks of dark blueberries make these cookies stand out. Not too beautiful to eat though ????.
This is a simplified, fool-proof method of making coconut macaroons. Traditionally, to prevent flat cookies you need to whisk the egg white until you get the perfect stiff peak. Not creating the perfect peak can ruin the entire batch of macaroons. With our easy to follow recipe, you do not need to stare at the mixing bowl with your fingers crossed your egg whites will cooperate. You will get the perfect texture off macaroon every time.
Tips:
1. I do not recommend using frozen fruit. We need the fruit to be dry and frozen fruit is usually too wet and adds unwanted liquid to the batter. Too much liquid will make a runny batter risking flat macaroons.
2. To keep this recipe easy and fast I recommend just drizzle the melted chocolate over the cookies vs dipping each individual cookie in the melted chocolate. The chocolate drizzle looks just as decorative. You can even skip the chocolate all together and still come out with a tasty cookie. But I must say the chocolate is really the icing on the cake ????.
Try our other keto sweet delights!
Keto Raspberry or Blueberry Lemon Coconut Macaroons
Ingredients
- 2 tbsp xylitol sweetener or your sweetener of choice
- 1 egg white large egg
- 1 cup unsweetened coconut shredded
- 1.5 tbsp lemon juice
- 1.25 tbsp lemon zest
- 1/8 tsp kosher salt
- 1/2 tsp vanilla
- 3/4 cup blueberries or raspberries fresh
- 1 oz lily's dark chocolate chips optional
- 1/2 tbsp liquid coconut oil
Instructions
- preheat oven to 325 degress
- line a cookie baking sheet with parchment paper. do not use wax paper.
- place shredded coconut into mixing bowl with xylitol sweetener and mix for 1 minute
- add egg white, vanilla, salt, lemon juice and lemon zest. mix for 2 minutes
- in a food processor, place raspberries and process until fruit is in very small pieces
- Combine the processed fruit to the mixing bowl and stir until well blended
- using a tablespoon, scoop the dough and place onto the parchment lined baking sheets
- bake until the top of the macaroons are golden, about 28-32 minutes
- allow the macaroons to cool completely before adding melted chocolate
Chocolate (optional)
- In a microwave safe bowl, place chocolate chips
- microwave until chips are melted, stirring occasionally. this usually takes about 3 minutes.
- to make the chocolate thinner you can add the optional coconut oil. adding the oil makes the melted chocolate easier to drizzle or dip.
- over parchment paper, drizzle the melted chocolate over the macaroon with a spoon or use a zip lock bag with a small hole on one corner
- or dip the macaroon bottom into the melted chocolate
- place the chocolate covered macaroons in the refrigerator until chocolate is set
- 4g Net Carbs, 6g total carbs, 1g protein, 5g fat, 60 calories for each blueberry macaroon
- The nutrition below is for the raspberry macaroons. Each raspberry macaroon has 3g net carbs