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Keto Coconut Macaroons

Keto Coconut Macaroons

Linda M. Harris
Keto Coconut Macaroons are a delicious and guilt-free treat perfect for anyone following a low-carb or ketogenic diet.
Made with unsweetened coconut, egg whites, and a keto-friendly sweetener, these macaroons offer a chewy, golden exterior with a light and fluffy interior.
Whether you're craving a sweet snack or looking for a simple keto dessert, this recipe is both easy to make and completely satisfying.
These macaroons are naturally gluten-free, sugar-free, and low in carbs, making them an ideal choice for those following a keto or low-carb lifestyle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American, Keto, Low-Carb
Servings 12 macaroons
Calories 90 kcal

Equipment

  • 1 Baking sheet
  • 1 Parchment paper or silicone baking mat
  • 1 large mixing bowl
  • 1 Electric mixer (optional, for beating egg whites)
  • 1 Spatula or spoon for mixing
  • 1 Tablespoon or cookie scoop (for portioning)

Ingredients
  

  • 2 cups 160g Shredded unsweetened coconut
  • 2 large Egg whites
  • 1/2 cup 120g Erythritol (or other keto-friendly sweetener of choice)
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Instructions
 

  • Preheat the oven: Set your oven to 325°F (165°C).
    Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  • Mix the ingredients: In a large mixing bowl, combine the shredded unsweetened coconut, egg whites, erythritol, vanilla extract, and salt. Use a spatula or spoon to stir until the mixture is well combined. The batter should be moist and sticky.
  • Form the macaroons: Use a tablespoon or cookie scoop to portion out small amounts of the coconut mixture and shape them into mounds or peaks.
    Place them on the prepared baking sheet, leaving a small space between each macaroon.
  • Bake: Place the baking sheet in the oven and bake for 12-15 minutes or until the edges of the macaroons are golden brown.
    Keep a close eye on them, as baking time may vary depending on your oven.
  • Cool: Once the macaroons are golden and firm to the touch, remove them from the oven.
    Let them cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
  • Store: Once cooled, store your macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
    You can also freeze them for longer storage.

Notes

Recipe Notes

  • Sweetener Adjustments: The sweetness level can vary depending on the type of sweetener used. Adjust the erythritol (or your choice of sweetener) according to your taste preferences. If using a liquid sweetener, you may need to reduce the amount of egg whites slightly.
  • Egg White Tips: Be sure to beat the egg whites to stiff peaks for the best texture. This helps the macaroons achieve their chewy interior and slightly crispy edges.
  • Flavor Variations: Add sugar-free chocolate chips, a dash of cinnamon, or a little citrus zest for a unique flavor twist. You can also dip the cooled macaroons in melted sugar-free dark chocolate for an extra indulgent treat.
  • Storage: These macaroons can be stored in the fridge for up to two weeks or frozen for up to three months. Ensure they are completely cooled before storing them in an airtight container.
Keyword Keto Coconut Macaroons