These little coconut keto macaroons are so easy to make. With only 6 simple ingredients they will be sure to provide the most satisfying rich, chewy and perfectly sweet little treat for you and the family.
They are truly and completely irresistible, it is hard to believe they are sugar-free treats. Follow our step-by-step guide for the scoop!
Coconut Keto Macaroons
In under one hour, you are sure to have the most decadent and chewy treat that for sure will win everyone’s heart.
My favorite thing about this keto coconut macaroons is the serving size because it is enough to share with your loved one for date night or as a treat to take over to your in-laws without lots of leftovers.
It’s just perfect for any occasion whether for Halloween where you can dress them as ghosts or joyful for any thanksgiving dinner.
All you need to do is duplicate the recipe and voila… Enough deliciousness for everyone. You choose!.
If you are a fan of the “Almond Joy” candy bar, well let’s just say this makes up a great competition without the guilt or carbs.
A rich and flaky treat that you would never think you could make at home. In addition to this, it is low in carbs, keto-friendly and sugar-free. Need we say more? Think not. Let’s get to it…Shall we.
Watch Coconut Keto Macaroons Recipe Video
Ingredients: 12 Servings
1/4 cup superfine blanched almond flour
2 cups unsweetened flaked coconut
1 tbsp unsalted butter, melted
1 tbsp vanilla extract
4 large eggs
1/4 cup monk fruit granulated sweetener
Preheat oven to 325 F.
Place parchment paper in a large rimmed baking sheet and set aside.
In a large container, combine the superfine blanched almond flour, unsweetened flaked coconut, melted butter, and vanilla extract.
Stir using a spatula or an electric hand mixer until all ingredients are well blended.
Tip: Because the coconut releases too much moisture, try adding a spoon of flour to the mixture to avoid the keto coconut macaroons coming out soggy.
In a separate medium bowl, combine your large egg whites and monk fruit sweetener using an electric hand mixer until the mixture is fluffy and stiff.
Using a spatula, fold the egg whites mixture into the flour mixture and combine gently.
Tip: Make sure to only use egg whites and not a pinch of yellow in this recipe. This will result in a lack of structure in our macaroons.
Using a spoon, divide the batter into 12 portions onto the large rimmed baking sheet.
Bake your coconut keto macaroons for 15 to 16 minutes or until you see the top of the macaroons cookies have started to brown slightly.
When your keto coconut macaroons cookies are done baking, transfer them to a wire rack and cool the cookies completely before serving. Bon Appetit!
These Keto Coconut macaroons can be stored in an airtight glass container and placed in the fridge for up to a week if you have any leftovers.
If you wish to make them last longer, you can place them in a freezer ziplock bag or a sheet pan covered in plastic and they will remain fresh just as the first day you made them.
When ready to eat them, remove the keto coconut macaroon from the freezer and keep them at room temperature for about 10 minutes before digging in.
Although, we doubt you will have any leftovers after you have one bite of these decadent treats. Don’t say we didn’t warn you.
Net Carbs: 2g