These keto macaroons need just 3 ingredients and take 12 minutes to make! Sweet and full of coconut flavor, NO ONE will believe they are sugar free and low carb! 1 gram net carb per macaroon.
Keto Macarons
When it comes to simple keto cookies, I love making meringue cookies, peanut butter cookies, and these keto macaroons.
It’s no secret that I am a HUGE fan of all things coconut. Whether it be in cakes, over brownies, or even mixed into cookies, I don’t discriminate… I just eat them all. If we go back to basics though, the king of coconut desserts is left to none other than the humble macaroon.
I can’t believe it has taken me this long to share a keto macaroons recipe. I’ve shared a no bake macaroon one, but obviously, we had to go back to basics and use the original! It’s one of the most foolproof recipes and needs just 3 ingredients.
While they may be low carb and sugar free, they taste every bit like the original. Sweet and delicious coconut flavor that melts in your mouth! These truly are the OG keto coconut cookie recipe!
With the holiday season right around the corner, you KNOW I’ll be making batch after batch of these. In fact, my friends in Germany tell me that they are popular during the Christmas season!
How do you make keto macaroons?
The Ingredients
- Egg whites– Room temperature egg whites, and NOT from a carton. The latter has added preservatives in them, to let them keep longer. However, once you try and beat it together, it doesn’t hold its’ shape.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol can be used.
- Shredded coconut flakes– Unsweetened shredded coconut flakes. Either finely shredded or standard coconut flakes can be used.
The Instructions
In a large mixing bowl, beat the egg whites with the granulated sweetener until still peaks form. Gently fold in the shredded coconut flakes, ensuring all the coconut is coated.
Now, using a cookie scoop or a large spoon, scoop out portions of the mixture onto a lined baking sheet. Bake for 10-12 minutes, or until just set. Let cool at room temperature, before enjoying them.
Tips to make the best keto coconut cookies
- Do not overbake the macaroons. They continue to cook as they are cooling down.
- Double check the type of coconut you use. Many brands claim to be ‘all natural’ but still contain coconut syrup or sugar in it.
- Ensure your mixing bowl is completely dry and void of any liquid, as even the slightest amount will affect how thick the mixture will be.
Flavor variations
- Almond macaroons– Add 1/2 teaspoon almond extract to the mixture.
- Vanilla macaroons– Add 1/2 teaspoon vanilla extract.
- Coffee macaroons– Add 1/2 teaspoon coffee extract.
- Cinnamon– Sprinkle cinnamon into the mixture (1 teaspoon) and sprinkle with cinnamon sugar on top.
- Chocolate covered– Dip the macaroons in melted sugar free chocolate.
Storing and freezing keto macaroon cookies
- To store: Macaroons can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks. Feel free to store them in the refrigerator if you’d like them to keep longer.
- To freeze: Place cooled macaroons in a ziplock bag and store them in the freezer for up to 6 months.
Ingredients
- 4 large egg whites room temperature
- 2 tablespoon granulated sweetener of choice monk fruit sweetener or erythritol
- 2 cups shredded unsweetened coconut
Instructions
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Preheat the oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
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In a large mixing bowl, beat your egg whites until soft peaks form. Slowly add in the sweetener and continue beating until stiff peaks form. Fold through the shredded coconut until combined.
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Using a cookie scoop or large spoon, scoop out portions of the mixture and place them on the lined sheet.
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Bake the macaroons for 10 minutes, or until golden around the edged and on top. Remove from the oven and let cool at room temperature.