I bought a huge bag of organic lemons from the market. It’s really not hot enough for lemonade, but it’s always fun to have Lemon Coconut Macaroons on hand!
These Lemon Coconut Macaroons are such a healthy treat. While there is a little sweetener (honey), I try to use the minimum amount and supplement with a little stevia. Over the entire recipe this amounts to less than 1/2 tsp of honey for each macaroon which is offset by the amount of good coconut fat. Next time I’ll try to use less honey. I encourage you to taste the batter before finishing, so you know if it is sweet enough for you.
In this recipe I use whole eggs. I never liked using just egg whites and I have found that using the whole egg helps keep these macaroons moist and delicious!
Lemon juice and lemon zest add a light, fresh taste that is so satisfying and reminiscent of hot summer days. We all know lemon is high in vitamin C, but it also contains folate, vitamin A, choline, potassium, magnesium, phosphorus and calcium.
A whole cup of fresh lemon juice has just 6 grams of sugar, compared to a cup of apple juice which has 24 grams or sugar.
Conventional citrus fruits have a lot of pesticides on them and in them. Even though I used organic lemons, I still wash them thoroughly when using the skin for zest. When zesting, don’t press too hard as you just want the outer skin and not the pith (the white part) as that is bitter.Print