Keto Coconut Macaroons

Keto Coconut Macaroons

Toasted coconut macaroons with a chewy center, sweetened without any added sugar.

Total 40 min Makes 18 cookies Calories 112/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

These low-carb macaroons rely on unsweetened shredded coconut, egg whites, and a granulated erythritol blend to deliver a chewy interior with golden, toasted edges. They come together in one bowl with no mixer required, making them a quick treat for keto or low-carb diets. Serve them alongside coffee or as a light finish to a rich meal.

Ingredients

  • 3 cups unsweetened shredded coconut
  • 3 large egg whites
  • 2/3 cup granulated erythritol sweetener
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons unsalted butter, melted

Method

  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk the egg whites until foamy, about 30 seconds.

  3. Add the shredded coconut, erythritol, salt, vanilla extract, almond extract, and melted butter to the egg whites. Stir with a spatula until the mixture is evenly moistened and holds together when pressed.

  4. Let the mixture sit for 5 minutes so the coconut can absorb the liquid.

  5. Scoop the mixture into 18 tightly packed 1 1/2-tablespoon mounds and place them on the prepared baking sheet, spacing them 1 inch apart. Shape each into a tall peak or dome with your fingers.

  6. Bake until the tops and edges are golden brown, 18 to 20 minutes.

  7. Cool the macaroons on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Rate this recipe

★ 4.1 (1)

Keto Coconut Macaroons

These low-carb macaroons rely on unsweetened shredded coconut, egg whites, and a granulated erythritol blend to deliver a chewy interior with golden, toasted edges. They come together in one bowl with no mixer required, making them a quick treat for keto or low-carb diets. Serve them alongside coffee or as a light finish to a rich meal.

40 min 18 cookies 112 cal

Ingredients

  • 3 cups unsweetened shredded coconut
  • 3 large egg whites
  • 2/3 cup granulated erythritol sweetener
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 tablespoons unsalted butter, melted

Method

  1. 1

    Preheat the oven to 325°F and line a baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk the egg whites until foamy, about 30 seconds.

  3. 3

    Add the shredded coconut, erythritol, salt, vanilla extract, almond extract, and melted butter to the egg whites. Stir with a spatula until the mixture is evenly moistened and holds together when pressed.

  4. 4

    Let the mixture sit for 5 minutes so the coconut can absorb the liquid.

  5. 5

    Scoop the mixture into 18 tightly packed 1 1/2-tablespoon mounds and place them on the prepared baking sheet, spacing them 1 inch apart. Shape each into a tall peak or dome with your fingers.

  6. 6

    Bake until the tops and edges are golden brown, 18 to 20 minutes.

  7. 7

    Cool the macaroons on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.