Keto Macaroons

Dish Info

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.


– 1 1/4 cup unsweetened shredded coconut – 1/3 cup Swerve confectioners or keto-friendly sweetener of choice – 3 tablespoons super-fine almond flour – 1 tablespoon gelatin – 1/8 teaspoon salt – 1 tablespoon coconut oil melted – 2 large egg whites at room temperature – 1/2 teaspoon vanilla extract – 1/2 teaspoon almond extract – 1/3 cup Lily’s chocolate chips

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.