Keto Coconut Macaroons 🥥🍪

Crispy on the outside, chewy on the inside, and perfectly sweet — these Keto Coconut Macaroons are a low-carb twist on the classic cookie. Made with just a handful of ingredients, they’re easy, satisfying, and perfect for coconut lovers.

🥘 Recipe Card

Servings & Timing

Yield: 18 macaroons
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Total Time: 30 minutes

Dietary Badges:

Keto
Low-Carb
Gluten-Free

✅ Ingredients

2 ½ cups unsweetened shredded coconut
½ cup powdered erythritol (or monk fruit blend)
3 large egg whites
1 tsp vanilla extract
Pinch of salt

Optional:

2 oz sugar-free dark chocolate (for drizzling or dipping)

📖 Instructions

Preheat Oven
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Whip Egg Whites
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
Mix Batter
Gently fold in shredded coconut, sweetener, and vanilla until evenly combined. The mixture should hold together when pressed.
Shape Macaroons
Scoop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Shape into little mounds with damp hands.
Bake
Bake for 18–20 minutes, or until edges are golden brown.
Cool & (Optional) Dip in Chocolate
Let macaroons cool completely. If desired, dip bottoms in melted sugar-free chocolate or drizzle over the tops.

🔑 Notes & Tips

For extra chewiness, don’t overbake — remove once the edges are golden.
Make sure to use unsweetened coconut to keep carbs low.
Store in the fridge for extra firmness or at room temperature for softer cookies.

🌟 Variations

Almond Joy Style: Add a whole almond in the center and dip in chocolate.
Citrus Twist: Stir in 1 tsp orange or lemon zest.
Extra Rich: Fold in 2 tbsp softened cream cheese for creamier texture.

❄️ Storage

Room Temp: Store in airtight container up to 5 days.
Fridge: Keeps well for 7–10 days.
Freezer: Freeze up to 2 months. Thaw at room temp before serving.

💌 Final Notes

These Keto Coconut Macaroons are chewy, sweet, and coconut-packed — the perfect cookie for holidays, tea time, or an easy low-carb dessert.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.