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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!
In fact, 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. Like my coconut flour cake, they are loaded with coconut flavor!
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 easy! And if you want to try macarons, this keto macarons recipe is the perfect no-fail guide.
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
- Besti Monk Fruit Allulose Blend
- Vanilla extract
- Unsweetened shredded coconut
They are naturally gluten-free and sugar-free!
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
Tap 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.
Easy Keto Coconut Macaroons Recipe
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.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line a baking sheet with parchment paper.
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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.
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Gradually add the sweetener, 1-2 tablespoons (14 grams) at a time, while beating constantly. Beat in the sea salt and vanilla extract.
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Gently fold in the coconut flakes, being careful not to break down the whites.
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Use a medium cookie scoop to drop the batter onto the lined pan.
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Bake for 15 to 20 minutes, until golden brown.
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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.
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Cool the macaroons until no longer hot, then refrigerate for about 20 to 30 minutes to set the chocolate.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1 macaroon cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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104 Comments
Linda McClain
0Your recipe looked so delicious I tried it for Keto Christmas treats. I doubled the recipe, weighed every ingredient and my egg whites were well peaked. I didn’t have enough psyllium so used 20 g psyllium and made up the rest with Finley ground flax meal as others suggested in the comments. I could tell right away the mix was too dry so I whipped 2 more whites and incorporated that into the mix. Still very loose, so I believe the desiccated coconut was too different and drier than shredded coconut would have been. So I whipped up my last 2 egg whites, added Lilly’s chips, chopped pecans and heavy cream until everything was incorporated well. Baked on a parchment lined jelly roll pan shaped as a big rectangle about 35 minutes, then left in oven with door ajar as the oven cooled. Then overnight in oven with the light on. Delicious coconut bars..still delicate consistency, but I like the stretchy effect of the meringue and am glad to have tasty treats, even if not my plan A or a perfect plan B. Maya, I’ll definitely try your recipe again with all the proper ingredients! Still, a 5-star because the flavors were great, just a lack of proper ingredients. Thank you for your fully vetted recipes and for sharing your keto creations. Merry Christmas
Ella
0Following the recipe exactly, my macaroons did not want to stick together. They kept crumbling apart. Why?
Wholesome Yum D
0Hi Ella, It may be breaking down the whites too much so they are not working to keep the macaroons stuck together.
Kim
0Delicious, just made these, and you must use Allulose! Tried with powdered erythritol and they came out dry.
CP
0These are easy and delicious!
Sav
0Your website has become my go-to for alternative sugar (monkfruit etc) desserts but this is the first recipe I had trouble with. Please help! My egg whites were stiff but once I put in all the coconut flakes, it wasn’t quite a batter. More like a gravel, reminded me of streusel. As a result, after baking they crumbled to the touch 🙁 not the gooey soft center I was expecting. I have reread the recipe 3 times, what am I doing wrong? The only difference I see is that I used Lakanto Monkfruit Baking sweetener (I am in the US and can’t find Besti locally). Thanks!
Wholesome Yum M
0Hi Sav, The issue is likely with the sweetener itself. The brand you used has erythritol, which will create a different texture and result in your cookies. Allulose will help to keep them softer like what you were expecting. By the way, you can purchase Besti online here!
Barb Withers
0Great recipe for yummy macaroons! Super quick and easy to make!
Roberta
0I’ve never seen recipes for making macaroons using condensed milk, that’s new info for me, where I live they’re simply made with egg whites, shredded coconut, and sugar (or sweetener of choice if sugar-free), and before reading your post about the difference between macaroons and macarons I had always read disputes about the origin of this kind of cookies, with some debates but generally considering the macaroons being French, while the macaron not always, for instance, I found them as Spanish, then Italian… I guess it may be connected to the fact that these countries have all their locally grown almonds to celebrate 😉 But in the end… they deserve to be enjoyed and aren’t that intimidating to make, especially with the tips you offer us: thank you! The only point I permit to disagree here, though, is about freezing the macaroons, I found they do not keep the same fragrance in texture and taste after having been frozen and above all reheating them is not convenient if you have to cover them with chocolate once cooled after baking: putting them in the oven could work only if they’re plain, a bit as just said I didn’t like the final result when I tried, I find more way better to make them eat fresh or withing few days (and generally my family is always happy to help to avoid them to spoil 🙂 )
Sue
0Wowza, Maya – I’ve made many of your recipes, but this one is by far the best! Eas(ier) than pie and I can see myself making many different versions… Almond, lemon poppy seed, chocolate cocoa, etc. Thank you! ❤️
Jean M Manzoor
0These are so delicious! I made my first batch just as the recipe calls for with the drizzle of chocolate and my whole family loved them, including the kids. I used my stand mixer instead of a hand mixer and they came out great. For my second batch I folded in some sugar free chocolate chips and skipped the chocolate drizzle and they were amazing. They tasted just like an Almond Joy candy bar. Will definitely be making these often.
DeAnna
0I followed the recipe to the letter except I used whole Earth Allulose baking sweetener blend cuz I didn’t have mongfruit sweetener. My macaroons turned out fluffy and chewy with no crunch. Could this be because of the sweetener?
Wholesome Yum M
0Hi DeAnna, These macaroons don’t have a crunch to them. If you are looking for that specific texture, then you will want to switch to powdered erythritol and then let them sit out at room temperature for a couple of hours after baking so they can crisp up.
Catherine
0Heavenly! I was wishing for coconut macaroons recently. These are so easy and quick! Mine turned out perfectly. Thank you for another delicious recipe. This one takes me to coconut heaven!
If you are wondering whether to subscribe to site and drop the ads, YES, totally worth the price. Lots of extra content, recipes, tips, hints, and helps included. I’m so glad I joined!
Wholesome Yum M
0Thank you, Catherine! I’m so thrilled you are loving Wholesome Yum Plus!
Rhonda
0Yummy!! I found these easy to make and they were a hit in the house! Will be making them again. Thank you
Angie
0Not a good recipe. Did everything correct, egg whites were stiff, it all crumbled would not hold together in a mound.. Wasted all the ingredients
Wholesome Yum M
0Hi Angie, I’m sorry this recipe didn’t turn out as expected. This recipe can be difficult if you live in areas of high humidity.
HJ
0I don’t use any type of sugar in the recipe?
Wholesome Yum M
0Hi HJ, This recipe calls for Allulose, which is a keto friendly sweetener. You can learn more about the sweeteners used on this website here: Sugar-Free Keto Sweetener Guide.
Jerilyn
0These are a keto LIFE SAVER! So delicious you can’t even tell they’re keto!
After reading the comments I just decided to start off with 3 egg whites to be 100% sure that they wouldn’t end up dry (worst case it would make more cookies). I also used a granulated erythritol/monk fruit blend sugar and only used 1/3 cup which gave it the perfect amount of sweetness. Didn’t end up needing any extra coconut and it made 15 macaroons for me, I just scooped it with a tablespoon which made my life much harder than it needed to be, will invest in a cookie scoop soon. Can’t say enough good things about these they’re incredible, I’m very impressed!
Sarahlynn
0I followed the recipe (no substitutions), and my cookies were crumbly and fell apart. Thoughts?
Wholesome Yum M
0Hi Sarahlynn, Did you fully incorporate the coconut into the egg white mixture? You’ll want to gently fold, so as not to break down your egg whites, but fully coat the dried coconut.
Kris
0Don’t use an immersion blender.
I tried and I think it broke down the egg properties. I didn’t have extra eggs so pressed on. I added cream of tartar (started with 1/4 tsp & ended up with copious amounts) and was eventually able to get stiff peaks, but the batter is acidic/lemon flavor. I’m cooking them now, as I like lemon and think it might taste alright with chocolate drizzle! I just wanted to save someone else from using immersion blender!!