For 24 macaroons, approx.

Prep and cook time: 45 min

Difficulty: Easy

Cannot be frozen


400 g | 14 oz | 5 cups unsweetened desiccated coconut

400 ml | 14 fl oz | 1 2/3 cups coconut milk

1 lemon, juice and zest, finely grated

3 tbsp granulated stevia

2 large egg whites, at room temperature

1 pinch sea salt


1 Preheat the oven to 170°C (150° fan) | 325F | gas 3. Grease and line two large baking trays with greaseproof paper.

2 Combine the desiccated coconut, coconut milk, lemon juice, zest, and stevia in a large mixing bowl. Stir well.

3 Beat the egg whites with the salt in large, oil-free mixing bowl until stiffly peaked. Fold into the coconut mixture until you have an even batter.

4 Drop small dollops of the mixture onto the trays, spaced apart; you might need to use two spoons for this step.

5 Bake for about 30 minutes until golden-brown and set. Remove to wire racks to cool before serving.