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One of my favorite things about the holidays is the low carb desserts! So many of my faves are made with almond flour, but many people with nut allergies ask me for alternatives. So, I created a keto coconut macaroons recipe to change that up!
And when I served these gluten-free coconut macaroons for friends, they didn’t believe me that they are low carb. These are a keeper!
When I learned that LC Foods makes sugar-free chocolate chips and a sugar-free sweetener that can replace sugar 1-to-1 in recipes, it was the perfect excuse to make more low carb holiday cookies. Both taste delicious and are so easy to use in recipes. The sweetener is a blend of erythritol, inulin, stevia, and monk fruit. The chocolate chips are sweetened with inulin, erythritol and stevia.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
And, these just might be the best coconut macaroons recipe ever. 😉
What Are Keto Coconut Macaroons?
Keto coconut macaroons are sphere shaped cookies made with whipped egg whites and shredded coconut.
People sometimes confuse coconut macaroons and macarons. They share a similar history, both with French origins. And, both are made with whipped egg whites.
But, the similarities end there. Gluten-free coconut macaroons are made with (surprise!) coconut, whereas macarons are made with ground almonds. Even though they share a lot of common preparation, the taste is completely different. Macarons are little meringue-like sandwiches, whereas coconut macaroons are balls of shredded coconut with a golden crispy exterior.
The good news is, making the best coconut macaroons is way easier than getting macarons right!
How To Make Coconut Macaroons Without Condensed Milk
Many coconut macaroon recipes use condensed milk, but you don’t need it! You can easily make coconut macaroons without condensed milk. And if you want sugar-free keto coconut macaroons, sweetened condensed milk is out.
You only need 4 basic ingredients to make the best coconut macaroons:
- Egg whites
- LC Foods Low Carb White Sugar Sweetener
- Vanilla extract
- Unsweetened shredded coconut
They are naturally gluten-free! And if you’re using LC Foods Low Carb Sweetener, they are also sugar-free as well.
The key for how to make coconut macaroons is to whip the egg whites to medium-stiff peaks. They should look like this:
Beat in the sweetener, vanilla, and sea salt if you’re using it. The salt provides a nice balance in flavors, so I do recommend it. Finally fold in the shredded coconut, making sure not to break down the egg whites.
A cookie scoop works well to place the easy coconut macaroons onto a baking sheet without breaking them down:
Finally, bake ’em until they are golden:
I added a chocolate drizzle to my keto coconut macaroons, which is simply melted sugar-free chocolate chips mixed with melted coconut oil for easier drizzling.
Why Are My Coconut Macaroons Flat? Runny? Spreading?
This is the most common issue people experience when making gluten-free coconut macaroons. Otherwise they are pretty straightforward.
If your macaroons are flat, runny, or spread during baking, the reason has to do with the egg whites. The cause is one of these two issues:
- Not beating the egg whites enough. The egg whites must reach medium-stiff peaks. A good test is to tilt the bowl – the egg whites should barely move and not slide or pour out! If they do, you need to keep beating to get them more stiff.
- Breaking down the egg whites when folding. Don’t just stir the coconut flakes into the egg whites, which will break them down. Gradually add them using a folding motion, so that the egg whites stay very fluffy. The resulting batter/dough should be light and fluffy, not runny.
As long as you get the egg whites right, I promise this will be the easiest, best coconut macaroons recipe!
How To Store Coconut Macaroons After Baking
You can store coconut macaroons on the counter for a few days. They are fine there as long as your house is not too warm to melt the chocolate on top.
If you want them to last longer, or if you have a warm kitchen, the fridge may be a better option. They will keep for about a week refrigerated.
Can Coconut Macaroons Be Frozen?
Yes! I froze these keto coconut macaroons without any issues. They last for months this way.
To freeze this coconut macaroons recipe, cool and chill the macaroons first to set the chocolate. Then, arrange the macaroons onto a baking sheet lined with parchment paper and place in the freezer. Once they have solidified, you can transfer them to a freezer bag to save space.
When you are ready to enjoy your keto coconut macaroons, simply thaw them in the fridge or on the counter.
If you’d like, you can place them back in the oven after thawing to crisp up the outside a bit.
Tools To Make Gluten-Free Coconut Macaroons:
Click the links below to see the items used to make this recipe.
- Hand mixer – This one is powerful, and the adjustable speeds are fantastic. Use the whisk attachment for beating egg whites.
- Cookie sheet – Kind of a must for making cookies, right?
- Parchment paper sheets – These are so convenient to avoid fighting with curling edges from a roll.
- Medium cookie scoop – This prevents breaking down the coconut macaroons when forming them and placing on the cookie sheet.
- LC Foods Low Carb White Sugar Sweetener – Sugar-free, won’t spike insulin, and no aftertaste!
- LC Foods Sugar-Free Chocolate Chips – These make the perfect chocolate drizzle on top.
Gluten-Free Keto Coconut Macaroons Recipe
The best gluten-free keto coconut macaroons recipe takes just 25 minutes! Learn how to make coconut macaroons with just 6 ingredients + one bowl.
Click on the underlined text below to buy ingredients!
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- 2 large Egg whites (at room temperature)
- 1/3 cup LC Foods Low Carb White Sugar Sweetener
- 1 tsp Vanilla extract (or a combination of vanilla and almond extracts)
- 1/4 tsp Sea salt
- 2 cups Unsweetened shredded coconut
- 2 oz LC Foods Sugar-free Dark Chocolate Chips (optional)
- 1/2 tbsp Coconut oil (optional)
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
Using a hand mixer with a whisk attachment, beat the egg whites until medium-stiff peaks form. They should barely move if you tilt the bowl and should not pour out.
Gradually add the sweetener, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the sea salt and vanilla extract.
Gently fold in the coconut flakes, being careful not to break down the whites.
Use a medium cookie scoop to drop the batter onto the lined pan.
Bake for 15 to 20 minutes, until golden brown.
Make the optional chocolate drizzle: In the microwave or a double boiler on the stove, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons.
Cool the macaroons until no longer hot, then refrigerate for about 20 to 30 minutes to set the chocolate.
Serving size: 1 macaroon
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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