Keto Vanilla Bean Coconut Macaroons – Simple, Sweet, and Low-Carb
These macaroons hit that sweet spot between rich flavor and clean ingredients. They’re chewy in the center, a little toasty on the edges, and scented with real vanilla bean. If you’re craving a dessert that won’t knock you out of ketosis, this recipe is a keeper.
It’s quick to mix, bakes in under 20 minutes, and uses pantry staples you probably already have. Make a batch for the week, or whip them up when company’s coming and you want something elegant with your coffee.
Ingredients
Method
- Prep the oven and pan: Preheat to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat. This helps prevent sticking and encourages even browning.
- Split the vanilla bean: Use a sharp knife to split the bean lengthwise. Scrape out the seeds with the back of the knife. Save the pod for another use (like infusing cream or sweetener).
- Mix the dry ingredients: In a large bowl, combine the shredded coconut, powdered sweetener, and salt. Stir to evenly distribute the sweetener so there are no pockets.
- Whisk the wet ingredients: In a separate bowl, whisk the egg whites, coconut cream, vanilla bean seeds, and almond extract (if using). Whisk until the mixture looks frothy and uniform, about 30 seconds. No need for stiff peaks.
- Combine: Pour the wet mixture over the coconut and fold until every bit is moistened. The mixture should hold together when squeezed. If it’s dry, add 1–2 teaspoons more coconut cream.
- Scoop and shape: Use a heaping tablespoon or a small cookie scoop to form 16–20 compact mounds. Press the mixture firmly into the scoop or your hands to help it hold shape. Set them on the lined sheet, spaced about an inch apart.
- Bake: Bake for 14–18 minutes until the tops are lightly golden and the edges are toasty. Rotate the tray halfway through for even color. Avoid overbaking; they should still feel a bit soft in the center.
- Cool: Let the macaroons cool on the baking sheet for 10 minutes, then move to a rack to finish cooling. They firm up as they cool.
- Optional chocolate dip: Melt the sugar-free dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Dip the bottoms of the cooled macaroons and set them back on parchment to set. Sprinkle with toasted coconut or flaky salt while the chocolate is still wet, if you like.
- Serve: Enjoy at room temperature. They pair beautifully with coffee, black tea, or herbal blends like peppermint.
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What Makes This Special
These macaroons lean into big vanilla flavor and natural coconut texture without the sugar rush. They’re sweetened with a keto-friendly sweetener and use egg whites to hold everything together, so the crumb stays light and chewy.
The vanilla bean brings a warm, creamy aroma you won’t get from extract alone. Plus, they’re grain-free, gluten-free, and low-carb, so they fit into a range of diets without feeling like a compromise.
Ingredients
- 2 1/2 cups unsweetened shredded coconut (not flakes; finely shredded works best)
- 3 large egg whites, room temperature
- 1/2 cup powdered erythritol or allulose (or your preferred powdered keto sweetener)
- 1 vanilla bean (or 2 teaspoons pure vanilla extract if needed)
- 1/4 teaspoon fine sea salt
- 2 tablespoons coconut cream (the thick part from a can of full-fat coconut milk)
- Optional: 1/4 teaspoon almond extract for a bakery-style twist
- Optional for dipping: 3 ounces sugar-free dark chocolate, chopped
- Optional garnish: unsweetened toasted coconut or a pinch of flaky salt
How to Make It
- Prep the oven and pan: Preheat to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
This helps prevent sticking and encourages even browning.
- Split the vanilla bean: Use a sharp knife to split the bean lengthwise. Scrape out the seeds with the back of the knife. Save the pod for another use (like infusing cream or sweetener).
- Mix the dry ingredients: In a large bowl, combine the shredded coconut, powdered sweetener, and salt.
Stir to evenly distribute the sweetener so there are no pockets.
- Whisk the wet ingredients: In a separate bowl, whisk the egg whites, coconut cream, vanilla bean seeds, and almond extract (if using). Whisk until the mixture looks frothy and uniform, about 30 seconds. No need for stiff peaks.
- Combine: Pour the wet mixture over the coconut and fold until every bit is moistened.
The mixture should hold together when squeezed. If it’s dry, add 1–2 teaspoons more coconut cream.
- Scoop and shape: Use a heaping tablespoon or a small cookie scoop to form 16–20 compact mounds. Press the mixture firmly into the scoop or your hands to help it hold shape.
Set them on the lined sheet, spaced about an inch apart.
- Bake: Bake for 14–18 minutes until the tops are lightly golden and the edges are toasty. Rotate the tray halfway through for even color. Avoid overbaking; they should still feel a bit soft in the center.
- Cool: Let the macaroons cool on the baking sheet for 10 minutes, then move to a rack to finish cooling.
They firm up as they cool.
- Optional chocolate dip: Melt the sugar-free dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Dip the bottoms of the cooled macaroons and set them back on parchment to set. Sprinkle with toasted coconut or flaky salt while the chocolate is still wet, if you like.
- Serve: Enjoy at room temperature.
They pair beautifully with coffee, black tea, or herbal blends like peppermint.
Keeping It Fresh
These macaroons keep well because they’re relatively low in moisture. Store them in an airtight container at room temperature for up to 4 days. If your kitchen is warm or humid, refrigerate for up to a week.
For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
Health Benefits
- Low in net carbs: Using erythritol or allulose keeps the sugar load low while still delivering that sweet macaroon experience.
- Healthy fats from coconut: Coconut provides satiating fats that can help curb cravings and support a keto lifestyle.
- Gluten-free and grain-free: A good fit for those with gluten sensitivity or who avoid grains for personal preference.
- Simple ingredients: No gums or fillers, just whole-food basics that you can recognize and trust.
Pitfalls to Watch Out For
- Using sweetened coconut: It will spike the carbs and make the mixture too wet. Always choose unsweetened shredded coconut.
- Skipping the powdered sweetener: Granular sweeteners don’t dissolve as well and can make the texture gritty.
Powdered works best.
- Overbaking: The line between golden and dry can be thin. Pull them when they’re just turning golden; they’ll continue to set as they cool.
- Too little moisture: If the mixture crumbles, add a teaspoon of coconut cream at a time until it holds when pressed.
- Using flakes instead of shreds: Large coconut flakes don’t bind as well and can lead to loose, uneven cookies.
Recipe Variations
- Vanilla Bean + Lemon Zest: Add 1 teaspoon of fresh lemon zest to brighten the flavor without adding carbs.
- Almond Joy Vibe: Press a whole almond into the top before baking and dip the bottoms in sugar-free dark chocolate.
- Toasted Coconut Boost: Lightly toast half the coconut in a dry skillet until golden, then fold it in for deeper flavor.
- Mocha Macaroons: Add 1 teaspoon espresso powder to the wet ingredients and finish with a dark chocolate drizzle.
- Coconut-Lime: Swap almond extract for 1/4 teaspoon coconut extract and add 1 teaspoon lime zest.
- Vanilla Extract Alternative: If you don’t have a vanilla bean, use 2 teaspoons pure vanilla extract and 1/4 teaspoon vanilla bean paste if available for extra richness.
FAQ
Can I use monk fruit sweetener?
Yes. Choose a powdered monk fruit blend (often paired with erythritol or allulose).
Adjust to taste, as blends vary in sweetness. Start with 1/2 cup and add a tablespoon more if you prefer a sweeter macaroon.
How can I make them dairy-free?
They’re naturally dairy-free as written. Just double-check your chocolate if you’re dipping—pick a dairy-free, sugar-free dark chocolate.
Why did my macaroons spread?
Too much moisture can cause spreading.
Make sure you’re using shredded coconut, not flakes. If the mixture looks loose, add more coconut a tablespoon at a time, or chill for 15 minutes before baking.
Do I have to whip the egg whites?
No. A quick whisk to make them frothy is enough.
Whipping to peaks can make the texture airy but also more fragile; this recipe is designed to be simple and sturdy.
Can I make them without eggs?
You can try 2 tablespoons ground flaxseed mixed with 6 tablespoons water (rest 10 minutes) as a binder. The texture will be slightly denser, but it can work. Keep an eye on browning and add 2–3 minutes to the bake time if needed.
What’s the best sweetener for smooth texture?
Powdered allulose gives the smoothest, least cooling effect.
Powdered erythritol works well but can have a slight cooling aftertaste. A blend of the two is a great middle ground.
How many carbs are in each macaroon?
It varies with size and sweetener, but a typical 18-cookie batch yields about 1–2 grams net carbs per macaroon when using unsweetened coconut and allulose. Always calculate with your specific brands.
Can I add chocolate chips to the batter?
Yes, use sugar-free dark chocolate chips and fold in 1/3 cup.
Keep the pieces small so the mounds hold their shape and bake evenly.
Why is my coconut too coarse?
If your shreds are thick, pulse them in a food processor 4–5 times to get a finer texture. Don’t overprocess into flour; you want a fluffy, sticky mixture.
How do I get that perfect rounded bakery look?
Pack the mixture firmly into a small cookie scoop, level it against the bowl, and release it onto the tray. Wet your fingers and lightly smooth any stray bits before baking.
In Conclusion
Keto Vanilla Bean Coconut Macaroons are a quick win when you want something sweet, elegant, and low-carb.
They’re easy to mix, bake beautifully, and store well for snacks throughout the week. With rich vanilla, a chewy center, and optional chocolate, they feel like a treat without the sugar crash. Keep the ingredients on hand, and you’ll always be a half-hour away from a batch of fresh, fragrant macaroons.
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