Keto Coconut Macaroons – Chewy, Toasty, and Low-Carb

These Keto Coconut Macaroons bring all the cozy, bakery-style goodness without the sugar crash. They’re chewy in the middle, lightly crisp on the edges, and full of sweet coconut flavor. If you’re craving a quick treat that fits a low-carb lifestyle, these are a winner.

The ingredients are simple, the steps are easy, and the results taste like a dessert you’d serve to company. Keep a batch on hand for snacks, coffee breaks, or last-minute gifts.

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What Makes This Recipe So Good

Close-up detail: A freshly baked keto coconut macaroon torn open to reveal a moist, chewy interior w

Classic texture, keto-friendly ingredients: You get the signature chew and golden edges using unsweetened coconut and low-carb sweetener.
Quick and simple: No mixer required, and the batter comes together in minutes.
Customizable: Add vanilla, almond extract, or a dark chocolate drizzle for restaurant-style flair.
Low sugar, low carb: Sweet but not cloying, and easy on blood sugar.
Freezer-friendly: Bake now, freeze for later. They thaw beautifully.

Ingredients

2 1/2 cups unsweetened shredded coconut (not flakes)
2 large egg whites, room temperature
1/2 cup granulated erythritol or monk fruit sweetener (or a blend), to taste
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional but lovely)
2 tablespoons coconut cream or heavy cream (for moisture and chew)
1 tablespoon coconut flour (optional, for binding)
1/2 cup sugar-free dark chocolate chips or chopped chocolate (optional, for dipping or drizzling)
1 teaspoon coconut oil (only if melting chocolate)

How to Make It

Cooking process: Overhead shot of compact, firmly packed macaroon mounds just out of the oven on a p

Heat the oven: Preheat to 325°F (163°C).
Line a baking sheet with parchment paper. This prevents sticking and helps even browning.
Mix the dry base: In a large bowl, combine the shredded coconut, sweetener, salt, and coconut flour (if using). Stir well so the sweetener distributes evenly.
Whisk the wet ingredients: In a separate bowl, whisk egg whites with vanilla, almond extract, and cream until foamy and slightly thickened.
You don’t need stiff peaks—just a bit of froth.
Combine: Pour the wet mixture over the coconut mixture. Use a spatula to press and fold until everything is evenly moistened. It should look shaggy but hold together when squeezed.
Scoop: Use a tablespoon scoop or small cookie scoop to portion mounds onto the baking sheet.
Pack each scoop firmly so they hold their shape. Leave a little space between them.
Bake: Bake for 16–20 minutes, until the edges turn golden and the tops have light toasty spots. Rotate the pan halfway for even color.
Cool completely: Let the macaroons cool on the pan for 10 minutes, then transfer to a rack.
They’ll firm up as they cool.
Optional chocolate finish: Melt chocolate with coconut oil in short bursts in the microwave or in a bowl over simmering water. Dip the bottoms or drizzle over the tops. Let set at room temp or chill briefly.

Keeping It Fresh

Room temperature: Store in an airtight container for up to 4 days.
Slip in a small piece of parchment between layers to prevent sticking.
Refrigerator: Keeps well for 7–10 days. Great if you added a chocolate layer.
Freezer: Freeze in a single layer until solid, then move to a freezer bag for up to 2 months. Thaw at room temperature for 20–30 minutes.
Re-crisp: If they soften, warm on a baking sheet at 300°F (150°C) for 3–5 minutes.

Final plated presentation: Restaurant-quality plate of keto coconut macaroons with a glossy sugar-fr

Benefits of This Recipe

Low carb and gluten-free: Ideal for keto, grain-free, or gluten-free diets.
Satisfying fats: Coconut and cream help keep you full without a sugar spike.
Simple pantry staples: No obscure ingredients, and most are shelf-stable.
Perfect portion control: Small cookies make it easy to enjoy a treat without overdoing it.
Great for sharing: They look pretty on a platter and pack well for gifting.

Common Mistakes to Avoid

Using sweetened coconut: It adds sugar and changes texture.
Stick with unsweetened shredded coconut.
Skipping the press: If you don’t pack the scoops tightly, the cookies can crumble. Press each portion firmly in the scoop or with damp hands.
Baking too hot: High heat will burn the edges before the centers set. 325°F (163°C) keeps them toasty, not scorched.
Overmixing egg whites: You want foamy, not stiff peaks. Too much air can lead to hollow or dry macaroons.
Using the wrong sweetener: Granulated erythritol or monk fruit blends work best.
Liquid sweeteners can make the mixture runny.

Alternatives

No almond extract: Replace with extra vanilla or a splash of coconut extract for a stronger coconut note.
Dairy-free: Use coconut cream instead of heavy cream and a dairy-free sugar-free chocolate.
Extra chewy: Add 1–2 tablespoons more coconut cream for a moister texture, and bake toward the shorter end of the range.
Crunchier: Bake 2–3 minutes longer until deeper golden on the edges.
Citrus twist: Add 1 teaspoon lemon or orange zest to the batter. It brightens the flavor without extra carbs.
Spiced version: Stir in a pinch of cinnamon or cardamom for warmth.

FAQ

Can I use coconut flakes instead of shredded coconut?

Flakes are larger and don’t bind as well. If flakes are all you have, pulse them a few times in a food processor to create a finer texture closer to shredded coconut.

What sweetener works best?

A granulated erythritol or monk fruit blend works well because it mimics sugar’s bulk.

Allulose also works and browns a bit more, though it can make cookies softer. Adjust to taste.

How do I keep them from sticking?

Use parchment paper or a silicone baking mat. Avoid greasing the pan heavily, which can cause spreading and uneven browning.

Why did my macaroons spread?

The mixture was likely too wet or not packed tightly.

Add 1 teaspoon coconut flour to firm it up, or let the mixture rest 5 minutes to hydrate before scooping.

Can I make them without eggs?

Egg whites are traditional for structure. For an egg-free version, try aquafaba (chickpea brine) whipped to soft peaks and folded in gently, but note the texture may differ slightly.

Do I need to temper the chocolate?

Not necessary for a homey finish. Melt with a bit of coconut oil and let it set.

If you want a glossy, snappy coat at room temp, tempering is ideal but optional.

How many carbs are in each macaroon?

It varies by size and brand of ingredients. As a rough guide, a small macaroon (about 20 g) made with erythritol typically has around 1–2g net carbs. Check your labels and calculate based on your exact ingredients.

Can I add nuts?

Yes.

Finely chopped almonds or macadamias add great texture. Keep the pieces small so the cookies still bind well.

Wrapping Up

Keto Coconut Macaroons are the kind of treat that feels special but doesn’t require extra effort. With a short ingredient list, reliable texture, and plenty of flavor, they’re perfect for weeknights, holidays, or anytime you want something sweet without the sugar.

Keep the base recipe handy, then riff with extracts, zest, or a chocolate drizzle. Once you make them, you’ll want a batch ready in the freezer for the next craving.