I’m sharing a delightful keto twist on classic coconut macaroons—chewy, coconutty morsels that are completely sugar‑free and low‑carb. I remember how my grandmother used to make macaroons, and this recipe brings back that comfort without the sugar.

Keto Coconut Macaroons

Why I’ll Love This Recipe

I love this recipe because it’s simple and quick, yet richly satisfying. I adore how the shredded coconut and egg whites form a tender, chewy texture, while the sweetener adds just enough sweetness without any guilt. I also find that the flavor is beautifully balanced and perfect for anyone following a keto diet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups unsweetened shredded coconut
1/2 cup powdered erythritol (or your preferred keto‑friendly sweetener)
2 large egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract (optional, for extra flavor)
A pinch of salt

Directions

Preheat the oven to 160 °C (325 °F).
In a bowl, I combine the shredded coconut and powdered erythritol; I stir them together until well mixed.
In another bowl, I whisk the egg whites until they form stiff peaks—it can take several minutes.
I gently fold the whipped egg whites into the coconut mixture, being careful not to deflate them, so the texture stays light and ethereal.
I stir in the vanilla extract, the optional almond extract if I’m using it, and just a pinch of salt.
I line a baking sheet with parchment paper, then drop spoonfuls—or use a cookie scoop—of the mixture into small mounds, shaping them into haystack‑like clusters.
I bake them for 15–20 minutes or until the macaroons turn golden brown on the outside.
Once baked, I let them cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

Servings and timing

This batch makes about 12 macaroons.
Prep time: about 10 minutes
Bake time: about 15–20 minutes
Total time: roughly 25–30 minutes

Variations

I can add an optional drizzle or dip in sugar‑free chocolate after cooling for a richer treat.
I sometimes substitute almond extract for vanilla—or use both—for extra aroma.
If I want a lighter texture, I might experiment with adding a tablespoon of coconut cream in place of some coconut.

storage/reheating

I store the cooled macaroons in an airtight container at room temperature for up to about 4–5 days. If I want them longer, I refrigerate them—they’ll keep for around a week. For longer preservation, I freeze them for several months: I thaw them at room temperature when I’m ready to enjoy.

FAQs

How many net carbs are in each macaroon?

I estimate each macaroon has about 2 g net carbs. The recipe yields 12 macaroons with around 4 g total carbs and 2 g fiber each—resulting in approximately 2 g net carbs per cookie.

Can I use a different sweetener?

Yes, I can swap erythritol with other keto‑friendly powdered sweeteners like Swerve. I just make sure it’s powdered to avoid any gritty texture.

Are these dairy‑free?

Yes—they contain no dairy unless I choose to dip them in chocolate that contains dairy. The base recipe is dairy‑free.

Can I add chocolate?

Certainly! I often dip the bottoms in melted sugar‑free dark chocolate once they’ve cooled. Or I drizzle melted chocolate over them for a decorative and tasty finish.

What if my macaroons fall apart?

If I’ve had issues, it’s usually because the egg whites weren’t whipped enough or the coconut pieces were too large. I make sure to whip the whites until stiff peaks form, and I use finely shredded coconut for better cohesion.

Conclusion

I hope this keto coconut macaroons recipe brings you the same nostalgic joy it brings me—melding the sweet memories of childhood treats with the satisfaction of a low‑carb, guilt‑free indulgence. I can’t wait for you to try it and see how beautifully chewy, coconut‑rich, and comforting these little bites are.