Description
These keto coconut macaroons are chewy, coconut-rich morsels made without sugar or flour—perfect for a low-carb treat. With whipped egg whites and powdered erythritol, they deliver a nostalgic sweetness and texture in a completely keto-friendly form.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup powdered erythritol (or other keto sweetener)
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- A pinch of salt
Instructions
- Preheat oven to 160°C (325°F) and line a baking sheet with parchment paper.
- In a bowl, combine shredded coconut and powdered erythritol. Mix well.
- In a separate bowl, whisk egg whites until stiff peaks form (about 3–5 minutes).
- Gently fold the whipped egg whites into the coconut mixture without deflating.
- Add vanilla extract, almond extract (if using), and a pinch of salt. Stir gently to combine.
- Use a spoon or cookie scoop to drop small mounds onto the prepared baking sheet.
- Bake for 15–20 minutes or until golden brown on the outside.
- Let macaroons cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use finely shredded coconut for best texture and cohesion.
- Optional: drizzle or dip in sugar-free chocolate once cooled for an extra treat.
- Substitute almond extract with more vanilla if preferred.
- Add 1 tbsp coconut cream for a lighter, creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 85
- Sugar: 1g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
