These Keto Coconut Macaroons are a chewy, golden dessert made with unsweetened shredded coconut and egg whites. They have a crisp outer shell and a soft, tender interior, with a familiar sweet flavor that fits into a low-carb lifestyle without the use of sugar or grains.

About This Recipe

To achieve the right consistency, whisk the egg whites with the sweetener and vanilla until the mixture is frothy and holds its shape. Folding in the shredded coconut gently helps the cookies maintain a light texture rather than becoming too dense. Baking the mounds on parchment paper for about 15 minutes is important to allow the coconut to toast and develop a nutty aroma while ensuring the centers remain soft.

The base of these cookies uses unsweetened shredded coconut, which gives a rich mouthfeel. Powdered erythritol or monk fruit sweetener ensures the macaroons have a clean sweetness that doesn’t become grainy after baking. The recipe relies on the natural oils in the coconut and the protein in the egg whites for structure, which results in a sturdy cookie that holds up well for dipping in melted sugar-free dark chocolate.

These macaroons fit well for holiday platters or as a simple dessert to keep in the kitchen for a quick snack. It’s easy to customize the flavor by adding a pinch of sea salt or a dash of cinnamon to the coconut mixture before baking. They are best stored in an airtight container once completely cooled, as this helps preserve the contrast between the toasted exterior and the chewy center.

Why You’ll Love This Recipe

Chewy, golden, and delicious with every bite
Low-carb, gluten-free, and sugar-free
Easy to make with simple ingredients
Stores well for snacks or holiday prep
Customizable with chocolate or add-ins

What You’ll Need for This Keto Coconut Macaroons

2 cups unsweetened shredded coconut
2 large egg whites
½ cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
Pinch of salt
Optional: ½ cup sugar-free dark chocolate (for drizzle or dipping)

Step-by-Step Preparation

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, whisk egg whites with sweetener, vanilla, and salt until frothy.
Fold in shredded coconut until fully combined.
Scoop heaping tablespoons of the mixture onto the baking sheet, shaping into mounds.
Bake 15–18 minutes, until edges are golden brown.
Cool completely before drizzling or dipping in melted chocolate (if using).

FAQ

Can I make these dairy-free?
Yes — this recipe is naturally dairy-free.
Do I have to whip the egg whites to stiff peaks?
No — just frothy enough to bind the mixture is perfect.
Can I store these macaroons?
Yes — keep in an airtight container at room temperature for 3 days, or refrigerate up to a week.
Can I freeze them?
Yes — freeze for up to 3 months and thaw before serving.

Variations & Substitutions

Dip bottoms in sugar-free dark chocolate.
Add a sprinkle of cinnamon or nutmeg for flavor.
Mix in chopped pecans or walnuts for crunch.

Serving Suggestions

Enjoy with coffee or tea for an afternoon snack.
Serve as part of a holiday dessert tray.
Pack in jars or boxes as a homemade keto gift.

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