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Keto Lemon Coconut Macaroons - Bright, Chewy, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsweetened shredded coconut (fine or medium shred; about 3 cups)
  • Granulated erythritol or allulose (or your preferred keto sweetener; about 2/3 cup)
  • Egg whites (3 large)
  • Fresh lemon zest (from 1–2 lemons)
  • Fresh lemon juice (about 2–3 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Fine sea salt (a pinch)
  • Optional: Unsweetened coconut cream (1–2 tablespoons if you like a softer interior)
  • Optional for finishing: Sugar-free dark chocolate for dipping or drizzling

Method
 

  1. Preheat and prep: Heat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Whisk the egg whites: In a large bowl, whisk the egg whites with the sweetener and salt until frothy and slightly thickened. You don’t need stiff peaks—just a light foam.
  3. Add flavor: Stir in the vanilla, lemon zest, and lemon juice. Taste and adjust the lemon to your liking.
  4. Fold in coconut: Add the shredded coconut and mix until evenly moistened. If the mixture seems dry or crumbly, add 1 tablespoon of coconut cream to help it hold. If it’s too wet, sprinkle in a bit more coconut.
  5. Scoop and shape: Use a small cookie scoop or spoon to portion 1–1.5 tablespoon mounds. Press the mixture firmly in your scoop or your hands so the macaroons hold together.
  6. Bake: Arrange mounds on the sheet with space between them. Bake for 16–20 minutes until the edges are golden and tops are lightly toasted. Rotate the pan halfway for even browning.
  7. Cool completely: Let them cool on the sheet for 10 minutes, then transfer to a rack. They set as they cool, so don’t move them too soon.
  8. Optional chocolate finish: Melt sugar-free dark chocolate and dip the bottoms or drizzle over the tops. Let set before storing.