Raspberry-Lemon Macaroons

Raspberry-Lemon Macaroons

rasp macaroons2

Makes 3 dozen large macaroons


1.5 C egg whites

3 T coconut flour

3 ½ C unsweetened shredded coconut

1/2 C freeze dried raspberries (or finely chopped cherries/cranberries)

¾ C honey

2-3 servings of stevia

½ t lemon oil

Zest of 1-2 lemon

Pinch of salt


  1. Beat egg whites until soft peaks in kitchen aid.
  2. Add stevia, lemon oil, zest and salt.
  3. Very slowly add honey stream just until it incorporates into meringue. Do not overbeat or egg whites will ‘breakdown’.
  4. Add coconut flour once honey is in.
  5. Fold coconut and fruit into mixture.
  6. Spoon onto lightly greased parchment paper. Create a mound shape that is higher than wide.
  7. Bake on 225 degrees for around 1 hour or until slightly golden and getting crispy on top.


  • If you want a less chewy, more crispy macaroon, after bake time place cookies in dehydrator on highest setting for several hours until completely crispy.
  • If you want your macaroons to keep their ball shape better (and not flatten out), heat honey on stove top until it bubbles for 5-10 minutes. Then add very slowly to mixing egg whites.
  • I save my egg whites from making mayo, adding egg yolks to fresh juice-smoothies and other dishes that call for just yokes. Pastured eggs are too expensive to throw the whites away ;o)
  • This makes a lot of cookies! Freeze some for a treat later!
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