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Crispy on the outside, soft on the inside, and packed with wonderful flavor, these keto coconut macaroons are such a treat! Less than 1 net carb each and ready in under 30 minutes.
When you’re in the mood for a sweet treat, these keto coconut macaroons are sure to hit the spot! Not to be confused with French macarons, these wonderful cookies are crispy on the outside, soft on the inside, and oh-so-delicious.
They’re also dairy free, gluten free, and less than 1 net carb each. Best of all, they can be ready in under 30 minutes!
How to make keto coconut macaroons
These delicious cookies come together in just eight easy steps. Let’s see how it’s done!
Step 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2: In a large bowl, beat the egg whites until slightly foamy.
Step 3: Add the swerve, then whip on high speed until stiff peaks form.
Step 4: Add the coconut flour and vanilla. Mix until just combined, working gently so the egg whites don’t deflate.
Step 5: Carefully fold in the shredded coconut and mix until incorporated.
Step 6: Drop the mixture by heaping tablespoons onto the prepared baking sheet. You should have 15 total cookies.
Step 7: Bake for 12-15 minutes, or until browned along the edges.
Step 8: Remove from the oven and allow to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
How simple was that? The hardest part is waiting for them to fully cool before you dive in!
Is coconut good for keto?
Shredded coconut is great for a low-carb or keto diet. Just make sure you’re buying the unsweetened version to avoid any added sugar.
Coconut is a very nutritious fruit — it’s a great source of minerals, B vitamins, and antioxidants. Best of all, this fruit is low in carbs and high in fat, which makes it a great ingredient to incorporate into your keto baking!
Making keto chocolate macaroons
Who doesn’t love adding a little chocolate to their keto treats? Good news: it’s very easy to do!
The easiest option is to drizzle your macaroons. Once they’ve finished baking, allow them to cool completely while you melt sugar-free chocolate chips. Then, simply drizzle your macaroons to your liking and set them in the refrigerator to allow the chocolate to set.
You could also dip the bottom of your cooled macaroons into the melted chocolate for a chocolate layer. Once you’ve dipped all the cookies, drizzle any remaining chocolate on top, then set in the refrigerator until the chocolate solidifies.
Storage
Any leftover coconut macaroons can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-6 days. If you added chocolate, make sure to store them in the refrigerator so it doesn’t melt.
You can also freeze your cookies for up to 3 months. To enjoy, allow them to thaw either at room temperature for 1-2 hours or in the refrigerator for 4-5 hours.
Other keto cookie recipes
Are you always looking for more low-carb ways to indulge your sweet tooth? Personally, I can never get enough of keto-friendly cookies! Here are a few of my favorite recipes I know you’ll love:
For even more ways to indulge your dessert cravings and stay in ketosis, make sure to check out my roundup of 10 Keto-Friendly Dessert Recipes!
Once you’ve tried these macaroons, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Keto Coconut Macaroons
Ingredients
- 3 egg whites
- ½ cup Swerve powdered sweetener
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 1½ cups unsweetened shredded coconut
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until slightly foamy.
- Add the Swerve, then whip on high speed until stiff peaks form.
- Add the coconut flour and vanilla. Mix until just combined, working gently so the egg whites don’t deflate.
- Carefully fold in the shredded coconut and mix until incorporated.
- Drop the mixture by heaping tablespoons onto the prepared baking sheet. You should have 15 total cookies.
- Bake for 12-15 minutes, or until browned along the edges.
- Remove from the oven and allow to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Meg
Hi Christel,
Are these diabetic friendly? Just need to make sure. Thank you!!
Christel Oerum
Every recipe on this website is made with blood sugar management in mind. These are very low carb and should work for most people. I hope you like them
Allan Macphail
Hi Christel, thanks so much for all your fantastic articles and recipes. I just want to know why you have swerve powdered sweetener, which has erythritol and oligosaccharides in this recipe? and not your recommended natural products like Stevia or monk fruit extracts?
Christel Oerum
Thank you, Allan, and that question makes total sense. For some recipes, this product just works better, and I still consider it “blood sugar friendly”
David Dack
Delic recipe. Cant wait to try for it for dinner. Keto Rocks