Home » Low-Carb Desserts » Keto Coconut Macaroons
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
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These wonderfully fragrant keto coconut macaroons are truly easy to make - there's no need to whip the egg whites!
They contain just five simple ingredients and are ready in about an hour, and this includes the time it takes for them to cool.
I love coconut. I love it fresh, and I also like recipes made with it, such as coconut clusters, coconut haystacks, and keto coconut cake.
I make these keto coconut macaroons (in addition to Charoset and matzo brei) every year for Passover. They're inspired by the cookies my beloved grandma Miep used to make. They are easy to make, and if you like toasted coconut, I think you will love them.
Ingredients
You will only need five ingredients to make these delicious cookies. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Coconut oil: It adds much-needed moisture to the cookies and prevents them from over-drying. Some of it tends to seep to the bottom of the pan as the cookies bake, which is why we need to use a rimmed baking sheet.
- Stevia: I use an amount equivalent to ½ cup of sugar. You can use a granulated sweetener instead of stevia if you wish.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Unsweetened shredded coconut: Make sure you don't use reduced-fat shredded coconut. It's extremely dry and will produce cookies that will go straight to the trash - and I'm speaking from a sad experience.
Variations
The main way to vary the basic recipe is by using different flavor extracts. For example, you could use coconut extract instead of vanilla extract - this will obviously result in an even more pronounced coconut flavor.
Another variation is to drizzle the baked cookies (once they are completely cool) with melted dark chocolate.
If you go this route, you can melt ½ cup of dark chocolate chips in the microwave, in 30-second increments, stirring after each session. Mix in a teaspoon of coconut oil. Then drizzle the melted chocolate on top of the cookies. Allow to set and firm up.
Instructions
Making these keto coconut macaroons is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by whisking together the eggs, coconut oil, stevia, and vanilla. (Photo 1).
- Next, add the coconut and mix to combine. Check the mixture - it should not be liquid, but the coconut needs to be moist. If it's dry, add a little water. (Photo 2).
- Drop spoonfuls of the mixture onto a parchment-lined rimmed baking sheet. (Photos 3-4).
- Bake the cookies until golden brown, about 12 minutes at 350°F. Cool them to room temperature before enjoying them. (Photos 5-6).
Expert Tips
- Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible.
- If the coconut is roughly shredded, you can process it in the food processor to shred it more finely. But I rarely bother.
- The coconut oil will seep into the pan as the cookies bake, but most of it will be reabsorbed as they cool in the pan. That's why we need to use a rimmed baking sheet and not a standard cookie sheet when making this recipe.
Recipe FAQs
What is a macaroon?
It's a cookie. Its main ingredient is ground nuts. Its name comes from the Italian word "maccarone," which means "paste." This refers to the original main ingredient of these cookies, which is ground almond or almond paste.
Nowadays, there are also recipes made with other nuts, especially coconut. Other ingredients include sugar and flavorings such as vanilla.
What is the difference between macaroon and macaron cookies?
The difference is the main ingredient used. Macarons are made with almond flour. Macaroons are typically made with shredded coconut.
Are these cookies as good as traditional recipes?
They’re not as chewy as traditional macaroons made with sweetened coconut, sugar, and sweetened condensed milk – all very moist, very sweet ingredients.
These have a lighter and drier texture, but their flavor is wonderful and I think you’ll have a hard time stopping after one. I know I always do. 🙂
Serving Suggestions
These cookies are perfect for dessert, but sometimes I have one or two with a cup of coffee as an afternoon pick-me-up.
One of them is also great as a sweet surprise in the kids' lunchboxes!
Storing Leftovers
Once completely cool, these cookies can be kept for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.
More Coconut Recipes
- Coconut Clusters
- Keto Coconut Cake
- Coconut Haystacks
- Coconut Flour Cake
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Recipe Card
4.94 from 125 votes
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Keto Coconut Macaroons
An easy recipe for keto coconut macaroons, sweetened with stevia. No condensed milk, no sugar! Just five simple ingredients.
Prep Time15 minutes mins
Cook Time12 minutes mins
Rest time30 minutes mins
Total Time57 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 12 cookies
Calories: 119kcal
Author: Vered DeLeeuw
Ingredients
- 2 large eggs
- ¼ cup coconut oil virgin, melted
- 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
- 1 teaspoon pure vanilla extract
- 4 oz unsweetened shredded coconut (2 cups)*
Instructions
Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
Whisk together the eggs, coconut oil, stevia, and vanilla. The coconut oil might harden when it comes in touch with the cold eggs. That’s OK. Mix as best as you can and don’t worry if the mixture is a bit lumpy.
Stir in the shredded coconut with a fork or a rubber spatula. Make sure the coconut is well-moistened. If the mixture is very dry and crumbly, you might need to add a tablespoon or two of water.
Scoop 1.5 tablespoon portions of the mixture (using a standard cookie scoop) onto the parchment paper. Pack the mixture into the scoop. Very lightly flatten the tops if you wish. The cookies won’t expand while they bake, so you can space them close to each other, but don’t let them touch.
Bake the cookies until golden, about 12 minutes at 350°F. Some of the oil will seep into the pan (that's why we're using a rimmed baking sheet). Let the cookies rest and cool in the pan for 10 minutes to absorb back some of it, then remove them from the pan into a serving plate.
Let the cookies cool completely, 20 more minutes, before enjoying them. Store in an airtight container on the counter for up to three days. They actually improve with storage and become less dry and chewier.
Video
Notes
*Shredded coconut products greatly vary in their moisture content, so 2 cups won't always weigh 4 oz. If this is the case for you, I suggest using two measuring cups (240 ml) of whatever product you have. Then, if the mixture ends up dry, add water, one tablespoonat a time.
Make sure you don't use reduced-fat shredded coconut. It's extremely dry and won't work in this recipe. Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible.
Once completely cool, these cookies will keep for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.
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Nutrition per Serving
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 2.4g | Protein: 1.7g | Fat: 12g | Saturated Fat: 10g | Sodium: 15mg | Fiber: 1.7g | Sugar: 0.7g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Low-Carb Desserts
- Keto Mug Cake
- Keto Brownies
- Keto Cookie Dough
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
