These Keto Coconut Macaroons are gluten-free, vegetarian, and low carb. Who knew a sweet treat could taste so good and still be healthy? Well, I did, and love these enough that I'm going to show you how I make them so you can enjoy them too.
Do you ever have a craving for a sweet little treat but want it to be healthier? Of course, you do. We all do. These Keto Coconut Macaroons are perfect little keto cookies with spectacular flavor.
I am a huge coconut fan. I know coconut is one of those tricky ingredients. Not everyone loves it but, at the same time, many people love it. You either love it or you hate it and I, personally, love it. If you're like me, then you are going to love these Keto Coconut Macaroons.
What Makes These Keto Coconut Cookes So good?
- Fast. Ready in under 30 minutes.
- Easy. Just measure, mix, bake, and eat.
- Low Carb. Only 2 net carbs per serving.
- Few Ingredients. Only 6 ingredients to make these delicious keto cookies.
- Yummy. Packed with coconut flavor you'll love.
Are Coconut Macaroons Healthy?
Coconut Macaroons in their traditional fashion are not the most healthy dessert option because they can be quite high in sugar, calories, and carbs.
With this Keto Macaroon recipe, you can rest a little easier knowing that you replace traditional flour with almond flour, and granulated sugar is omitted in lieu of Swerve. This keeps them low in carbohydrates, and sugar while being lower in calories than a standard coconut macaroon.
Coconut macaroons can be a part of a healthy diet when consumed in moderation and as part of a balanced diet that includes a variety of nutrient-rich foods.
Is Coconut Keto?
Yes! Did you know that coconut is high in iron, zinc, and fiber? That's right, coconut has quite a few nutritional benefits. That's what makes me love these Gluten Free Coconut Macaroons even more.
Don't substitute Coconut flour in place of almond flour for this recipe. They do not act the same, and therefore, are not interchangeable.
Remember, eating better and more low-carb doesn't mean you need to eliminate your favorite foods and desserts, it just means you need to get smart about how you make them.
Why Use A Sugar Substitute?
If you are on a Keto diet, then you are familiar with the struggle of replacing sugar in baking. Swerve is ideal for cooking and baking because it doesn't have an aftertaste, and it doesn't spike your blood glucose level. Swerve has no net carbs, and can be used cup for cup to replace sugar.
What Is The Difference Between A Coconut Macaroon and A Macaron?
Well, a lot actually. Read more about these two different varieties of cookies below so you'll be able to rave about your next tasty bite without hesitation.
Coconut Macaroons
I find Macaroons a lot easier to make since you basically mix in a bunch of ingredients in one pot and you have a super easy keto coconut dessert.
Macaroons are typically coconut-based and have at the very least, egg whites, coconut, and a sweetener. There are a lot of not-so Keto Coconut Cookie recipes that use condensed milk, so I decided to create one that tastes just as delicious without all of the added sugars.
Coconut Macarons
Macarons, on the other hand, are meringue-based, and let's face it, are VERY fiddly to make! There's a reason they're so expensive to buy because they're so labor intensive.
The two do not act the same way in recipes, so stick to the way I've written this recipe for Keto Coconut Macaroons, and soon, a plateful of delight will be yours--or you could be nice and share.
Where Are Macaroons From?
Macaroons are a type of sweet pastry that has a long history and has been enjoyed by people in various parts of the world for centuries.
Macaroons are believed to have originated in Italy and slowly spread across many European countries, making slight ingredient adjustments as they increased in popularity.
But not this keto recipe. It's straight from my kitchen in a quaint part of Texas.
Ingredients You'll Need
HOW TO MAKE KETO COCONUT MACAROONS
1. Mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside in a large bowl.
2. Beat together the egg whites and Swerve in a stand mixer until stiff peaks form.
3. Gently fold together the egg white mixture with the dry ingredients.
4. Spoon the Coconut Macaroon batter onto a baking sheet to get 10 to 12 scoops, about a quarter cup size.
6. Bake at 400 F for 15 to 16 minutes until the tops get lightly browned. Remove and cool completely.
6. Serve.
Coconut Macaroons With Chocolate
One of the most popular flavor variations for these Coconut Macaroons is to add a touch of chocolate for another layer of flavor.
If you want to add a little chocolate to your bite, melt some sugar free chocolate chips and dunk the bottoms of your coconut macaroons in it. This will add a unique touch to your keto dessert without adding too many carbs or calories.
How Long Do They Last?
These crave-worthy keto coconut macaroons are good for about a week. But I promise you'll eat them all way before they go bad.
More Keto Coconut Desserts
- Blackberry Coconut Bake - It's super easy to make and low carb as well.
- Coconut Pandan Chia Seed Pudding - It's super yummy and is done in just 10 minutes!
- Gluten-Free Spiced Keto Cookies - They're so good you'll hardly believe they're keto!
- Keto Almendrados Cookies recipe - A popular Spanish almond cookie and they're so good!
- Almond Flour Cookies recipe - They're simple, delicious and keto cookie with only 5 ingredients.
You can't beat a sweet treat that's low carb and gluten-free. Coconut Macaroons have always been a favorite dessert of mine. However, when I adjusted them to be healthier, keto cookies, I couldn't stop making them. If you love them as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest.
Equipment
Ingredients
- 1/4 cup (28 g) Superfine Almond Flour
- 2 cups (186 g) Unsweetened Shredded Coconut
- 1 tablespoon (1 tablespoon) vanilla extract
- 1 tablespoon (1 tablespoon) Butter
- 4 (4 ) egg whites
- 1/4 cup (45.5 g) Swerve
Instructions
- Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
- In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
- Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
- Gently fold the egg whites into the almond flour mixture.
- Spoon the mixture onto the cookie sheet to get 10-12 scoops.
- Bake for 15-16 minutes until the coconut tops start to brown lightly.
- Remove from oven and let cool before removing from the cookie sheet.
Watch The Video
- Do not substitute anything for the almond flour
- Mix the egg whites and Swerve together just until stiff peaks form.
- Coconut is good for a Keto diet!
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Nutrition
Originally Published December 3, 2018
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Alisha
Did not disappoint! I had to pull them out of the oven at 11 minutes. I'll definitely make them again. Thanks so much for sharing!
Debroah Stone
Loved this recipe --but I think the 400 degree baking time was too hot. They were a bit charred around the top & ready at about 10 minutes. Next time, I will lower the baking temp. They came out AMAZING, even though my egg-whites did not form very stiff peaks. I will try again!
Evelyn
These are really good,
I'll def make them again
Mine kind of burnt at 13 1/2 minutes so keep a eye on them while baking. My other cookies I've made seem to be fine with the times. I didn't mind them darker, they still tasted good even dark lol, thank you!! I'm going to def try your other keto recipes!!
Shosh
Fabulous recipe! Just wanted to share that I separated two eggs. I mixed the yolks into the coconut mixture. Whipped up the two egg whites and folded them into the mixture. Great recipe. Thank you!
Dawn
Very easy to make, taste great and really hit the spot! I don't feel like I'm missing out at all with these little beauties. Delicious.
Norma
I made these cookies yestersay. My husband loved them. He sneaked one with him this morning before leaving to go to wor. Delicious and addictive!!!
Barbara A Keating-Wolk
Hello...I was wondering if you could use fine coconut. I bought some today not realizing. It is unsweetened and organic but don't want to risk it and will find another use if not. Thank you!