Are you looking for a low-carb twist on classic coconut cookies? These Keto Macaroons are sure to delight. They have all the flavors you love but are sugar-free, gluten-free, and perfectly suited for a ketogenic diet. Give them a try, and they are sure to become a favorite.
Do you love macaroons, but not all the sugar they have?
These keto macaroons are the perfect solution! They're made with almond flour and sweetened with Swerve, so they're low in carbs and keto-friendly.
These healthy coconut cookies are super-easy to make and will please kids and adults alike.
Ingredients for Making Keto Macaroons
- Coconut: Make sure you use unsweetened shredded coconut to keep this recipe keto-friendly.
- Sweetener: I used Swerve confectioners, but feel free to use your favorite keto-friendly sweetener.
- Almond Flour: You want super-fine almond flour. I do not recommend using almond meal in this recipe.
- Gelatin: This helps the overall texture of the cookie, but you can omit it if you do not have it.
- Salt: Use fine salt
- Coconut Oil: Either refined or unrefined coconut oil will work
- Egg Whites: For best results, let your egg whites come to room temperature before using them. Save the egg yolks for another use.
- Extracts: Vanilla and almond extract add the right pop of flavor.
- Stevia-Sweetened Chocolate Chips: Lily’s is my go-to brand, but feel free to use your favorite.
Tips & Tricks
- Some people like to dip the bottom of these keto coconut cookies in melted sugar-free chocolate. To do this, melt the stevia-sweetened chocolate chips in the microwave and dip the bottom of a cooled cookie in it. Transfer to parchment paper to dry.
- Bake these treats on a silicone mat or a sheet of parchment paper. This will prevent them from sticking to the pan and ensure that they retain their shape.
- Do not substitute coconut flour for almond flour. The resulting cookie will be too try.
Frequently Asked Questions
Coconut is an excellent option for those on the keto diet for several reasons.
First, it’s a delicious and versatile food that can be used in sweet or savory dishes. Second, it’s high in healthy fats that help promote satiety and support weight loss. Finally, coconut is a good source of fiber, which is essential for gut health on any diet.
So if you’re looking for a nutritious addition to your keto diet, this keto coconut macaroons recipe is perfect.
What are macaroons?
Macaroons are a type of cookie made from shredded coconut, sugar, and egg whites.
They are often dipped in chocolate or decorated with icing, and they come in a variety of flavors.
While they are sometimes confused with macarons (which are a completely different type of cookie), macaroons are quite unique. They have a soft and chewy texture that is unlike any other cookie.
Macaroons and macarons are often confused for one another, but there are some key differences between the two.
Both macaroons and macarons are made with egg whites, sugar, and ground almonds, but that's where the similarities end. Macaroons are made with coconut flakes, while macarons typically have a flavored filling sandwiched between two meringue-based cookies.
As a result, macarons are often lighter and airier than their coconut-based counterparts. When it comes to flavor, macaroons tend to be sweeter due to the use of sweetened coconut (which we skip in this keto macaroons recipe), while macarons can range from subtly sweet to rich and decadent.
Tools Needed to Make Keto Coconut Macaroon
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- Stand mixer or hand mixer and large bowl
- Baking sheets
- Medium Bowl
- Cooling rack
Storage
Leftovers can be stored at room temperature for up to two days.
Freezing Keto Coconut Cookies
You can freeze leftover gluten-free coconut macaroons in an airtight container for three months. To freeze them, place the cookies on a parchment-lined baking sheet and allow them to freeze solid.
Once they are frozen, transfer them to a freezer-safe container or zip-top bag.
How to Make Keto Coconut Macaroons
First, start making these sugar-free macaroons by preheating your oven and linking a baking sheet with parchment paper.
Combine the unsweetened coconut flakes, sweetener, almond flour, and gelatin in a medium or large mixing bowl.
Stir in the coconut oil until just combined.
Beat the egg whites in the bowl of a stand mixer until stiff peaks form.
Fold in the coconut mixture, vanilla extract, and almond extract.
Drop the cookies on the prepared baking sheets using a cookie scoop, and press them lightly with your fingers.
Bake the cookies until they are golden brown, about 16 to 20 minutes.
Transfer the cookies to a cooling rack lined with parchment.
Melt the sugar-free chocolate chips in the microwave or on top of a double boiler.
Drizzle over the cookies.
Cool before serving.
More Keto Cookies to Try
- There's nothing like the smell of fresh-baked chocolate chip cookies. These keto chocolate chip cookies are just as delicious as the real thing, and they're perfect for satisfying your sweet tooth.
- If you're looking for a quick, easy and delicious dessert to make, look no further than coconut haystacks! This recipe is simple to follow and only requires a few ingredients.
- Do you love peanut butter cookies? If so, you will love this keto peanut butter cookie recipe! These cookies are delicious, healthy, and low in carbs.
Keto Macaroons
Ingredients
- 1 ¼ cup unsweetened shredded coconut
- ⅓ cup Swerve confectioners or keto-friendly sweetener of choice
- 3 tablespoons super-fine almond flour
- 1 tablespoon gelatin
- ⅛ teaspoon salt
- 1 tablespoon coconut oil melted
- 2 large egg whites at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup Lily’s chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine the coconut, Swerve, almond flour, gelatin, and salt. Stir in the coconut oil.
- Beat the egg whites in the bowl of a stand mixer until firm peaks form. Gently stir in the coconut mixture, vanilla extract, and almond extract.
- Use a cookie scoop to drop the cookies onto the parchment-lined baking sheet. Lightly press with your fingers.
- Bake for 16 to 20 minutes, until golden brown.
- Transfer to a cooling rack that is lined with parchment paper.
- Melt the chocolate in the top of a double boiler. Drizzle over the cookies.
- Cool before serving.
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