Lemon Coconut Macaroons
A source of fiber and healthy fats, these macaroons support heart health and blood sugar levels. Their lemon flavor adds freshness, while the coconut texture makes them enjoyable to eat. Perfect for a keto diet snack.
Preheat the oven to 175 °C and line a tray with parchment. Add coconut flakes or flour (120 g), almond flour (28 g), allulose (55 g), firm coconut oil (28 g), lemon juice from lemon (23 g), lemon zest (5 g), vanilla (2 g), and sea salt (1 g) to a food processor.
Pulse until the mixture starts to hold together while the coconut texture is still visible. Do not turn it into a paste.
Shape small firm mounds with a scoop or your hands. Place them on the tray and bake for 12-14 minutes, until the bottoms and edges are golden.
Cool the macaroons completely on a rack. They are fragile while hot and firm up after cooling.
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