Luscious Lemon Coconut Macaroons
Lemon Coconut Macaroons

Ingredients
Lemon Coconut Macaroons
Makes 24 macaroons
Macros: (per each)
Carbs: 2.8 grams
Protein: 4.5 grams
Fat: 4.3
4 *large* egg whites
2 1/2 scoops of 1st Phorm Level 1 Ice-cream ( available for purchase on the shopping page )
¼ cup Stevia
1 tsp lemon extract
pinch of salt
4 lemons {2 tbsp}
300g shredded unsweetened coconut (2 1/4 cups)
White Chocolate Drizzle
1/4 cup white chocolate chips
Pre-heat oven to 325°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine egg whites, stevia, lemon extract, salt and lemon zest. Whisk together for a few minutes until sugar is dissolved and egg whites are bubbly.
Stir in coconut.
Using a cookie scoop, form *tightly packed* cookie dough balls (1.5 tbsp) on baking sheet.
Bake for 18-20 minutes until lightly golden.
Allow to cool.
White Chocolate Drizzle
In a small microwave proof dish, microwave the white chocolate chips on high for one minute. Remove and stir, then proceed to microwave in 10-second increments, stirring each time, and leaving at least 30 seconds in between to prevent scorching.
When completely smooth and melted enough for drizzling, transfer to a small ziplock bag, snip the corner, and drizzle over cooled cookies.