Sugar Free Lemon Coconut Macaroon recipe

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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.

For more Sugar Free Kids recipes grab the I Quit Sugar Kids cookbook, it is amazing! Click here to view more details

Lemon Coconut Macaroon


Sugar Free Lemon Macaroon recipe - A healthy edible gift

By December 12, 2013

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

Prep Time : 15 minutes. Cook Time : 20 minutes Yield : 20 Allergens : , , , , ,

Rating 5 stars - based on 5 review(s)

Ingredients

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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8 Responses to Sugar Free Lemon Coconut Macaroon recipe

  1. Natacha

    Hi this recipe looks great but I’m unsure if liquid stevia is suitable for my 2yr old. I bought the nirvana organic liquid stevia to make your strawberry shortcakes only to notice it has alcohol in it used as a preservative. I’m so careful with all this. Do they all contain alcohol or is their an alternative?

    • Sha
      Sha

      Hi Natacha. Thanks for the message. I believe all liquid Stevia is preserved with very small % alcohol. Only a few drops is required to bring a lot of sweetness and I only use it in baked goods as the alcohol is cooked out.

      Most vanilla extract is also preserved with alcohol and so is most miso just in case you weren’t aware.

      I feel very safe using these products is baked goods.

  2. devina

    Hi.
    Can i replace the almond meal with something else. I tried making your carrot cake recipe for my 13month yr old and i found the almond taste was over powering. Dont know if i got the recipe right. But almond powder tastes like medocine to me and i hate it. What else can i use.

    • Sha
      Sha

      Hello Devina

      You can use any flour to replace the almond, it won’t quite be the same but will work, I’d start with a little less.

      Sorry you don’t like the taste of almond. Almond meal should be 100% almond ground up fine, check the ingredients if it tastes like medicine.

      In the carrot cake recipe I can’t imagine this was the taste, it might be the Stevia you used. I used natvia which is blended and only a very small amount in a very large cake. If you used a stevia concentrate powder then even the 1/4 cup would be too much, for the concentrate only a few teaspoons is needed, there are conversions charts online if you want to google them.

      Also sometimes walnuts skins can go rancid fast so if they weren’t fresh this may have been part of the aftertaste.

      I’m so sorry, I want you to enjoy the recipes. Xox

  3. Natacha

    Thanks Sha. I was aware of vanilla extract and tried to use a pod instead if I can, but not always possible. I’ll try these recipes with the liquid stevia. Also wanting to try your scones they found and look Devine. Merry Christmas

    • Sha
      Sha

      Thanks Natacha.

  4. rebekah

    Hi, does it have to be liquid stevia? I have granules but not liquid. Thanks

    • Sha
      Sha

      Thanks Rebekah. Granules are fine too. Google a comparison chart so you get the right quantity.

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