These keto coconut macaroons are soft, chewy, and packed with coconut flavor! With a perfectly golden exterior and a moist, tender center, they’re a delicious low-carb treat. Dipped in rich dark chocolate, they make the perfect sweet bite to enjoy with a cup of tea or coffee.
Whether you’re looking for a quick dessert or a low-carb snack, these coconut macaroons are sure to satisfy your sweet cravings—without the sugar!
I’m a huge coconut lover, and I also appreciate simple, quick recipes. That’s why these keto coconut macaroons are my go-to! With just 6 ingredients and 5 minutes of prep, they’re easy to make and perfect when I want a sweet treat without spending too much time in the kitchen.
These are my favorite keto cookies to bake for friends and family, especially during the holidays. They taste amazing plain, but dipping them in rich dark chocolate makes them even better. Everyone loves them, and they never last long!
- 1 Why Are You Going To Love This Keto Coconut Macaroons Recipe
- 2 Are Coconut Macaroons Keto?
- 3 Keto Coconut Macaroons Ingredients
- 4 How To Make Keto Coconut Macaroons
- 5 Tips For Making The Perfect Keto Coconut Macaroons
- 6 Storing Ideas
- 7 Equipment Needed
- 8 Frequently Asked Questions
- 9 More Keto Desserts
- 10 Easy Keto Coconut Macaroons
Why Are You Going To Love This Keto Coconut Macaroons Recipe
- Packed with Coconut Flavor – Made with real shredded coconut for a rich, naturally sweet taste.
- Soft, Chewy, and Slightly Crispy – The perfect texture with a golden exterior and a moist, chewy center.
- Quick & Easy – Requires just 6 simple ingredients and 5 minutes of prep—no complicated steps!
- Naturally Low-Carb – Made only from keto-friendly, low-carb ingredients, with no unnecessary fillers.
- Keto, Sugar-Free & Gluten-Free – A great option for anyone following a low-carb or gluten-free lifestyle.
- Great for Any Occasion – Perfect for holiday baking, meal prep, or a sweet snack with coffee or tea.
- Even Better with Chocolate – Enjoy them plain or dip them in rich dark chocolate for extra flavor.
Are Coconut Macaroons Keto?
Traditional coconut macaroons are not keto-friendly because they contain sweetened shredded coconut, sugar, and condensed milk, making them high in carbs. However, this keto version is completely low-carb and sugar-free! By using unsweetened shredded coconut and a keto-friendly sweetener, you can enjoy the same soft and chewy texturewithout the extra carbs.
These homemade keto coconut macaroons let you satisfy your sweet cravings while staying within your carb goals!
Keto Coconut Macaroons Ingredients
You only need six simple ingredients to make these delicious keto coconut macaroons, and chances are, you already have most of them in your pantry! Here’s everything you’ll need:
- Eggs- The key ingredient that binds the macaroons together. Use room-temperature eggs for the best texture.
- Sweetener – Use your favorite keto-friendly sweetener, but make sure it’s powdered for a smooth mix. I used powdered monk fruit sweetener for the best consistency.
- Vanilla Extract – Enhances the flavor, so go for high-quality vanilla extract for the best taste.
- Shredded Coconut – Make sure to use unsweetened shredded coconut to keep it low-carb and free from added sugars.
- Coconut Oil – Helps bind the ingredients together and gives the macaroons a slight coconut richness.
- Chocolate – For dipping, I recommend using unsweetened chocolate or a sugar-free dark chocolate to keep it keto-friendly.
How To Make Keto Coconut Macaroons
You’ll love how simple it is to make these coconut macaroons. They only take a few minutes to prepare and a few more to bake. Here’s what you’ll need to do:
Mix the Wet Ingredients
In a large bowl, use an electric mixer to beat together the eggs, melted coconut oil, sweetener, and vanilla extract until well combined.
Add the Coconut
Stir in the shredded coconut using a fork or spatula. If the mixture looks too dry or crumbly, add a few tablespoons of water or coconut milk to help it bind.
Shape the Macaroons
Drop 1 ½ tablespoon-sized mounds of the mixture onto a parchment-lined baking sheet, spacing them slightly apart.
Bake Until Golden
Preheat your oven to 350°F (175°C) and bake for 10-12 minutes, or until the edges turn light golden brown.
Cool Completely
Let the macaroons cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Dip in Chocolate (Optional)
Once cooled, dip the bottoms in melted chocolate and place them on parchment paper. Refrigerate for about 10 minutes until the chocolate hardens.
Tips For Making The Perfect Keto Coconut Macaroons
- Use an Ice Cream Scoop – This helps you form evenly sized macaroons for consistent baking and a neat presentation.
- Wait Before Dipping in Chocolate – Let the cookies cool completely before dipping them in melted chocolate, or else the chocolate may melt off too quickly.
- Stick to Unsweetened Coconut – Avoid sweetened coconut flakes, as they contain added sugar and extra carbs.
- Don’t Overbake – Keep an eye on them! Overbaking will make the macaroons dry and crumbly instead of soft and chewy. Remove them when the edges turn light golden brown.
- Boost the Coconut Flavor – If you love coconut, add a few drops of coconut extract to intensify the flavor.
- Make Them Extra Crunchy – For a slightly crispier texture, toast the shredded coconut lightly before mixing it into the batter.
- Store Them Properly – Keep macaroons in an airtight container at room temperature for a few days or refrigerate for up to a week for freshness.
- Drizzle Instead of Dip – If you don’t want to fully coat them in chocolate, try drizzling melted chocolate over the tops for a lighter touch.
Storing Ideas
- In the Fridge – Since these macaroons contain chocolate, it’s best to store them in an airtight container in the fridge. They will stay fresh for up to two weeks.
- In the Freezer – For longer storage, place the macaroons in a freezer-safe bag or airtight container and freeze for up to one month. When ready to eat, let them thaw at room temperature for a few minutes before serving.
- Pro Tip: To prevent the macaroons from sticking together in storage, layer them with parchment paper between each layer.
Equipment Needed
- Measuring Cups & Spoons – For accurately measuring all your ingredients.
- Microwave-Safe Bowl – To melt the coconut oil and chocolate easily.
- Spatula – Helps mix and fold the ingredients together smoothly.
- Hand Mixer – Makes it easier to whisk the eggs, sweetener, and vanilla extract for a light and well-blended mixture.
- Mixing Bowl – A large bowl to combine all the ingredients.
Having these simple tools on hand will make baking these soft and chewy keto coconut macaroons quick and effortless!
Frequently Asked Questions
Is Coconut Keto-Friendly?
Yes, you can eat coconut and coconut-based goods while on a keto diet without kicking yourself out of ketosis. Low-sugar coconut products are an excellent option to include in your keto diet because they are low in net carbohydrates and high in healthy fats.
Macaroons Vs. Macarons?
Although the name differs by only one letter, these two types of cookies are completely different. There are two distinct types of cookies: macaron features two almond-based wafers filled with ganache or jam, and a macaron is a chewy coconut-based, mounded cookie.
Is it Necessary to Rest the Dough?
This is not a necessary step. Personally, I prefer to form them directly because the coconut absorbs any liquid quickly, and the cookies will be harder to form if you leave the dough to rest.
How Can I Replace The Egg Whites?
A tiny amount of psyllium husk can be used instead of egg whites. Psyllium husk turns out to be great for coconut macaroons. It has a neutral flavor and works perfectly as a binder.
More Keto Desserts
- Keto Pancakes with Coconut Flour
- Coconut Flour Chocolate Cake
- Chocolate Keto Mug Cake Recipe
- The Best Keto Chocolate Cake
- World’s Best Fudgy Keto Brownies Recipe (1g net carb!)
Easy Keto Coconut Macaroons
Description
Ingredients
- 2 cups shredded coconut unsweetened
- 2 eggs large, room temperature
- ¼ cup sweetener
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 2 oz semi-sweet chocolate chopped
Instructions
- Preheat & Prep – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients – In a large mixing bowl, add the eggs, melted coconut oil, sweetener, and vanilla extract. Using an electric mixer, beat the mixture for about 30 seconds, until it becomes frothy.
- Combine with Coconut – Stir in the shredded coconut using a fork or spatula. If the mixture looks too dry or crumbly, add a few tablespoons of water or coconut milk to help it bind.
- Shape the Macaroons – Use an ice cream scoop or cookie scoop to form 12 macaroons and place them on the prepared baking sheet. These cookies won’t spread, so you don’t need to leave much space between them.
- Bake Until Golden – Bake in the preheated oven for 10-12 minutes, or until the edges turn light golden brown. Let the macaroons cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Melt & Dip in Chocolate – In a microwave-safe bowl, melt the chocolate in short intervals, stirring between each until smooth. Dip the bottom of each macaroon into the melted chocolate and place them back on the baking sheet.
- Set & Store – Refrigerate for about 10 minutes to allow the chocolate to harden. Store the macaroons in an airtight container for up to a week.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.