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Scented Geranium and Lemon Verbena Low Carb Macaroon

Low Carb Macaroons with Herbs l Scented geranium and lemon verbena added to this low carb macaroon recipe is perfect for a tangy but sweet summer cookies l Homestead Lady.com

Course Dessert
Cuisine American
Keyword foraged food, herbal, low carb
Prep Time 15 minutes
Cooling Time 20 minutes
Serving Suggestion 12


  • ¼ Cup + 2 tbsp Rose Syrup
  • ¼ Cup Erythritol Optional for additional sweetness (This would be too sweet for my family, FYI)
  • 1/4 tsp Sea Salt
  • 3 Fresh Eggs
  • ½ Cup of Finely Chopped Herbs Scented Geranium leaves and blooms, lemon verbena, mint, calendula or lavender are all suitable choice.
  • 4-5 Cups Unsweetened Shredded Coconut


  1. Make up a batch of our Herbal Flower and Rose Syrup to use before you dive into this recipe.

  2. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  3. Combine syrup, salt and eggs in a mixer – mix well.
  4. Add herbs and mix until incorporated.
  5. Add coconut a cup full at a time until a dough forms.
  6. Using an ice cream scoop or large, rounded spoon, place macaroon dough on the cookie sheet in small mounds. They won’t spread as they bake but keep them about an inch apart.
  7. Bake for 12-15 minutes, or until the tops are light brown. The rich yellow color of the egg can mask the browning, so pay attention.
  8. Carefully remove by sliding the paper off the cookie sheet and onto a cooling rack. Thoroughly cool before moving.

Recipe Notes

Makes at least 2 dozen cookies.

Macaroon dough is weird – not like a grain-based cookie dough. You don’t want to the dough mixture so wet that liquid is left in the bottom of the bowl. Neither do you want the dough so dry it does nothing but crumble.