Easy Keto Coconut Macaroons

by Joanna

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. 

Keto Coconut Macarons

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. 

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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.
Keto Coconut Macarons

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.
Keto Coconut Macarons

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.
Keto Coconut Macarons

Storing Ideas

  • 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.

Equipment Needed

  • 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 Coconut Macarons

Easy Keto Coconut Macaroons

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Prep time 5 mins
Cook Time 12 mins
Yelds 12 servings

Description
 

These keto coconut macarons 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.

Ingredients
 
 

  • 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

Instructions
 

  • 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.
Nutrition Facts
Amount per serving.
Calories
179kcal
Total Carbs
6g
Net Carbs
Protein
2g
Fat
17g
Fiber
3g
Sugar
3g

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.

Course Dessert
Cuisine American
Keyword Easy Keto Coconut Macaroons
Tried this recipe?Mention @MyketoPlate_ or tag #MyKetoPlate!

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