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A stack of Keto Coconut Macaroons on a white plate with shredded coconut

Keto Coconut Macaroons

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.
Course Dessert, Snack
Cuisine American
Diet Diabetic, Gluten Free
Keyword dairy-free, gluten-free, Keto macaroons, low carb, macaroons
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 15
Calories 58kcal



  • 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.


This recipe is for 15 servings. If you make 15 cookies from the batter, each serving will be 1 cookie.
For chocolate macaroons, melt sugar-free chocolate chips, then either drizzle the macaroons or dip the bottoms to coat.
Cookies can be stored in an airtight container at room temperature for 2-3 days, in the refrigerator for 5-6 days, or in the freezer for 3 months. Thaw in the refrigerator for 4-5 hours or at room temperature for 1-2 hours.


Serving: 1maccaroon | Calories: 58kcal | Carbohydrates: 2.4g | Protein: 1.4g | Fat: 5.1g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 11.2mg | Fiber: 1.6g | Sugar: 0.7g | Net carbs: 0.8g