This easy keto coconut macaroons recipe brings the perfect balance of sweet and coconutty flavors, without any guilt!
I’ve been making these for months now, and they’ve become my go-to treat when I want something special that stays within my keto lifestyle.
What makes these macaroons so great is how simple they are to make. You only need three ingredients – shredded coconut, egg whites, and a keto friendly sweetener. That’s all!
No complicated steps or hard to find ingredients that will send you searching through specialty stores.
These macaroons have this amazing crispy outside and soft, chewy inside that makes them really special. If you’ve been missing sweet treats since starting keto, these will definitely hit the spot.
They’re perfect with coffee or tea, and they make a great dessert when you have guests over.
The best part is that these macaroons fit perfectly into your keto diet plan. Each cookie has very few carbs, and they’re filling enough that one or two will satisfy your sweet tooth without pushing you over your daily carb limit.
👍 Why You’ll Love This Recipe
Only 3 Ingredients: You only need coconut, egg whites, and sweetener. Many keto recipes require lots of different ingredients, but this one keeps it simple while still delivering amazing results!
Budget Friendly: Compared to store bought keto treats that can cost $3-4 per serving, these macaroons are much cheaper to make at home. One batch makes multiple servings, and the ingredients are relatively inexpensive, especially when bought in bulk.
Perfect Texture Combo: These macaroons have a beautiful crispy exterior that gives way to a soft, chewy center. This combination is simply AMAZING!
Perfect Coffee Companion: The coconut flavor pairs perfectly with coffee or tea, making these an ideal morning or afternoon treat.
✨ Recipe Ingredients
- 2 cups Unsweetened Coconut (shredded) – I recommend this one (amazon)
- 4 Egg Whites (large, room temperature)
- 2 tablespoon granulated Ederythritol / Monk Fruit sweetener
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Beat the egg whites in a large mixing bowl until soft peaks form.
Step 3
Start slowly adding in the sweetener. Continue beating until stiff peaks form. Then, fold the shredded coconut in until well combined – be gentle so you don’t deflate the egg whites.
Step 4
Use a large spoon to scoop portions of the mixture. Place them on the lined sheet, leaving enough space between each.
Step 5
Bake for 8-10 minutes until golden on top and at the edges. Then, remove from the oven and let them cool for 15 minutes. Enjoy!
💡Tips
1. The Egg Whites
Start with room temperature eggs – take them out of the fridge 30 minutes before you start. When beating, begin on low speed until they get foamy (like soap bubbles), then increase to medium-high.
You’ll know you’ve got soft peaks when you lift the beater and the whites make a peak that gently flops over.
After adding the sweetener, keep beating until you get stiff peaks – the whites should stand straight up and not move when you turn the bowl upside down.
If your whites look grainy or separated, you’ve gone too far and need to start over.
2. Don’t Rush the Folding
When adding the coconut, fold it in slowly using a gentle over and under motion with a rubber spatula.
Don’t stir or mix quickly – this will deflate your egg whites and make your macaroons dense and flat.
Take your time here, scraping from the bottom of the bowl and folding over the top. It might take 2-3 minutes to get everything mixed well, and that’s okay.
You want to keep as much air in the mixture as possible for light, fluffy macaroons.
3. Cool Completely (Really!)
Even though it’s tempting to eat these right away, let them cool the full 15 minutes on the baking sheet.
Then, move them to a cooling rack for another 15-20 minutes. They’re very fragile when hot and will fall apart if you try to move them too soon.
The cooling time also helps them develop that perfect chewy texture inside while staying crispy outside. They’ll actually taste better when fully cooled!
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FAQ
1. Why did my macaroons spread too much?
This usually happens when the egg whites aren’t beaten enough. They need to be at really stiff peaks – when you lift the beater, the peak should stand straight up and not flop over at all.
Another cause could be folding too roughly, which deflates the egg whites. Remember to fold gently using an over and under motion.
2. Can I add vanilla extract?
Absolutely! Add 1 teaspoon of vanilla extract after beating the egg whites but before folding in the coconut.
You can also try other extracts like almond, coconut, or lemon – just make sure they’re sugar free to keep the macaroons keto friendly.
Keto Coconut Macaroons
Print RecipeIngredients
- 2 cups Unsweetened Coconut shredded – I recommend this one (amazon)
- 4 Egg Whites large, room temperature
- 2 tablespoon granulated Ederythritol / Monk Fruit sweetener
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the egg whites in a large mixing bowl until soft peaks form.
- Start slowly adding in the sweetener. Continue beating until stiff peaks form. Then, fold the shredded coconut in until well combined – be gentle so you don’t deflate the egg whites.
- Use a large spoon to scoop portions of the mixture. Place them on the lined sheet, leaving enough space between each.
- Bake for 8-10 minutes until golden on top and at the edges. Then, remove from the oven and let them cool for 15 minutes. Enjoy!