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

1. Pre-heat oven to 325°F. Line a baking sheet with parchment paper and set aside.

2. 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.

3. Stir in coconut.

4. Using a cookie scoop, form *tightly packed* cookie dough balls (1.5 tbsp) on baking sheet.

5. Bake for 18-20 minutes until lightly golden.

6. Allow to cool.

White Chocolate Drizzle

1. 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.

2. When completely smooth and melted enough for drizzling, transfer to a small ziplock bag, snip the corner, and drizzle over cooled cookies.