These easy keto coconut macaroons are super soft and chewy on the inside. Dipped in dark chocolate, these are the best coconut macarons to serve with a cup of tea or coffee.
I’m a coconut lover but also love quick and easy recipes. These are my favorite keto cookies to make for friends and family during the holidays because they need only 6 ingredients and 5 minutes of prep.
Everyone loves these coconut macaroons that are delicious plain but even more delectable dipped in dark chocolate.
- 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
- Loaded with coconut flavor with a soft and chewy texture.
- Easy to make in just 5 minutes of prep.
- Made only from naturally low-carb ingredients.
- It’s a keto, low-carb, sugar-free, and gluten-free dessert recipe that everyone loves.
Are Coconut Macaroons Keto?
No, most traditional macaroon recipes are not keto-friendly because they are loaded with sugar from the sweetened shredded coconut, and sweet condensed milk. But, this version of coconut macaroons is keto-approved since it’s made with low carb sweetener and unsweetened shredded coconut.
Keto Coconut Macaroons Ingredients
You will need only six ingredients to make these delicious keto coconut macaroons, and I am sure that you already have some of them in your pantry. Here is everything you will need.
- Eggs- These are the main ingredients that act as a binder in these coconut macaroons. Use room temperature eggs to help everything bind together.
- Sweetener –Feel free to substitute your favorite sweetener; just make sure it’s powdered to ensure a good mix. I used powdered Monk Fruit sweetener.
- Vanilla Extract – use the highest-quality vanilla extract you can find.
- Shredded Coconut – make sure you’re using unsweetened shredded Coconut.
- Coconut Oil – This is used to bind all of the ingredients. It helps the cookie dough stick together.
- Chocolate – I recommended using unsweetened chocolate.
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 eggs, melted coconut oil, sweetener, and vanilla extract using an electric mixer.
- Stir in the shredded coconut using a fork or spatula. If the mixture looks too dry and crumbly, add a few tablespoons of water or coconut milk.
- Drop mounds of the mixture (1 1/2 tbsp) onto a baking sheet lined with parchment paper.
- Bake cookies in the preheated oven at 350F for about 10-12 minutes or until the edges look golden.
- Cool cookies for about 10 minutes, then allow to cool completely on a wire rack.
- Dip in melted chocolate, then refrigerate for about 10 minutes.
Tips For Making The Perfect Keto Coconut Macaroons
- An ice cream scoop will help you form the coconut macaroons in similar-sized shapes.
- Coat your cookies in the chocolate only after they are completely cooled, or else the chocolate will melt.
- Don’t use sweetened coconut flakes because they are high in carbs.
- Make sure that you don’t overbake these keto coconut macaroons because they will become dry and crumbly.
- To enhance the coconut flavor, use a few drops of coconut extract.
- Fridge –Since these cookies contain chocolate, I recommended storing them in the fridge in an airtight container for up to two weeks.
- Freezer-These cookies can also be stored in the freezer in a freezer-safe bag for up to one month.
- Measuring Cups
- Measuring Spoons
- A microwave-safe bowl.
- A spatula
- A hand mixer
- A mixing bowl
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
- 2 cups unsweetened shredded coconut
- 2 large eggs room temperature
- ¼ cup sweetener
- ¼ cup virgin coconut oil melted
- 1 tsp vanilla extract
- 2 oz semi-sweet chocolate chopped
- Preheat the oven to 350°F/ 180°C. Line a baking sheet with parchment paper.
- In a large bowl, add the eggs, melted coconut oil, sweetener, and vanilla extract. Using an electric mixer, beat until frothy for about 30 seconds.
- Mix in the shredded coconut using a fork or spatula. If the mixture looks too dry and crumbly, add a few tablespoons of water or coconut milk.
- Use an ice cream or cookie scoop to form the mixture into 12 macaroons. Place them on the prepared pan. The cookies don’t expand while baking.
- Bake in the preheated oven for about 10-12 minutes or until the edges look golden. Let the cookies cool in the pan for a few minutes, then transfer to a wire rack.
- Melt the chocolate in a microwave-safe bowl.
- Dip the bottom of each macaroon in the melted chocolate and place them back on the baking sheet. Refrigerate for about 10 minutes.
- Store 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.