Free Printable: Low Carb & Keto Food List
Get It Now- What Are Keto Coconut Macaroons?
- How To Make Coconut Macaroons Without Condensed Milk
- Why Are My Coconut Macaroons Flat? Runny? Spreading?
- How To Store Coconut Macaroons After Baking
- Can Coconut Macaroons Be Frozen?
- Tools To Make Gluten-Free Coconut Macaroons
- Keto Coconut Macaroons Recipe card
- Recipe Reviews
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.
Keto Coconut Macaroons
The best gluten-free keto coconut macaroons recipe takes just 25 minutes! Learn how to make coconut macaroons with just 6 ingredients + one bowl.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
106 Comments
pj
0Made these twice. Turned out perfect exactly as recipe directed.
Sonya
0Hi!
Thank you for the recipe it worked out great….the second time. XD
The first time I had a little yolk problem and even though I got as much out, the little fat kept it from stiffening, sad face. I double that recipe too so I ended up wasting a bit of my ingredients but alas, hope was not lost!
My second batch I used three egg whites, peaked so nicely, and whilst whisking I added swerve 1 tsp at a time and used about 6 tsp all together. No salt because I honestly forgot, and then the tsp of vanilla. The folding in of the flakes went super smoothly and then used a teaspoon to scoop them out. I made a total of 25 with this wonderful recipe.
My husband loves coconut and I am on keto which is a win win. Now I can beat the sweet tooth cravings without breaking my ketosis!
Someone mentioned that added some type of flour would help with the density and I agree however, I still loved this recipe for what it is and will make it again and add the chocolate drizzle!
Many thanks!!
Leila
0The post says to use the whisk attachment, but the photo of how the whites should look shows you’re using the beaters.
Wholesome Yum M
0Hi Leila, Beat the egg whites into medium stiff peaks. This can be achieved with the beaters pictured or a whisk attachment, whichever you have available is fine.
Anna G
0Very tasty, but mine were way, way too dry and each one completely disintegrated. I might try this again but this time using only one cup of coconut instead of two.
Wholesome Yum M
0Hi Anna, I’m sorry these didn’t turn out as planned! They may need additional time to set if you live in a humid area.
JustMe
0Has anyone tried making these with allulose as the sweetener?
Maya | Wholesome Yum
0Yes! In fact, I updated the recipe in December 2019 to use my Besti monk fruit allulose blend because I found it to create the best texture. Hope you’ll give it a try!
Divya
0Taste good but needs a bit of coconut flour for texture as too light and a bit of density will be good to make them a bit softer/chewy. I used erithritol and 1/4 cup will be enough for this recipe.
Sharon Smith
0This recipe is so easy to follow. Can’t wait to try it.
Karen Zalenski
0Can you use sweetened coconut?
Wholesome Yum
0Hi Karen, that should work but you may want to cut down the sweetener. It will also change the net carb count.
Lori
0These are amazing!
Nichole
0Can Swerve be used for the sugar? We live pretty rural and this is what I have on hand. Thanks!
Wholesome Yum
0That will work, Nichole! Check my sweetener conversion chart to get an accurate measurement.
Angela
0I didn’t see the sweetener you used in this recipe in your conversion chart. I also would like to use swerve.
Wholesome Yum
0Hi Angela, Swerve is included in both the chart and calculator on that page. You can type in Swerve on the calculator next to the measurement you need to convert.
Dragana
02 cups of shredded coconut is 126 g, not 186 g as your converter says! Of course, I didn’t check before trying to make these macaroons and now I have a ton of … nothing … This recipe is a huge disappointment!!
Wholesome Yum M
0Hi Dragana, I am sorry this recipe didn’t work out for you. The shredded coconut is correct with 2 cups = 186 grams. Did you use shredded coconut? There are many varieties available to purchase from shredded to dedicated to flaked coconut. Each of these would vary in measurements and weight.
Alicia
0Easy recipe to follow, they came out tasting good but it was too dry, what should I add to make it a little moist?
Wholesome Yum
0Hi Alicia, you might have success with an additional egg white or a small amount of coconut cream, but I haven’t tried these myself. Let me know if you give it a go!
Emily
0I’m so bummed. I didn’t know the whites should be stiff peaks before adding the sweetener (should they?), even though that is the order you stated. I thought that once they were stiff peaks I should stop beating, so I added the sugar toward the beginning. My eggs never peaked. I didn’t have any sweetener left, so I couldn’t make them. I wish you had kind of explained the sugar adding thing. I since read that adding the salt first can also be helpful.
Wholesome Yum
0Hi Emily, I’m so sorry to hear they didn’t work out for you. The recipe card states to whisk the whites until the stiff peaks form before adding the sweetener. I’ll also add a recipe video soon to make this more clear. I hope you give them another try!
Silvia
0Beat the egg whites to perfection and folded all the dry ingredients carefully, HOWEVER! could not make the balls as everything was still too dry and so they were just little dry heaps on the sheet, falling apart.
What to add keep it all together?
But the taste is yummie!
Wholesome Yum M
0Hi Silvia, Did you add the optional coconut oil? If you recipe is dry (which is possible if using extra fine shredded coconut) then you can add the coconut oil, or even an extra egg white if need be.
Jolene Eggers
0The flavor was delicious, thank you for sharing! I didn’t use the coconut oil because I didn’t have any but what makes it a good addition to the recipe?
Maya | Wholesome Yum
0Hi Jolene, The coconut oil is for the optional chocolate drizzle.
Molly
0When do you add in the coconut oil?
Maya | Wholesome Yum
0Hi Molly, The coconut oil is for the optional chocolate drizzle – see step 7.
Rob Graddage
0Am I missing something? Want to try this but there aren’t any quantities, just a list of ingredients?
Maya | Wholesome Yum
0Hi Rob, Turn off Reading Mode and you’ll see the quantities.
Diane
0These were so good, I ate three right away with my afternoon coffee.
Baked for 15 minutes until golden. Light and fluffy…egg whites were perfect. Chocolate drip really made these pop!
Thank you.
Leif Hovda
0Leave out the parchment paper or your cookies will be a waste of time!
My cookies kept their shape, but would not come off of the parchment paper.
Had to throw them out! I’m not serving baked paper to my guests!
Use a non stick cookie sheet! After cooling they’ll come right off the cookie sheet.
Maya | Wholesome Yum
0Hi Leif, Parchment paper is designed for the oven and shouldn’t stick. Did you by chance use wax paper instead? This can stick and is not designed for the oven.
Kristin
0Easy to make. Baked about 15 minutes. Taste is good but very dry. I used Erythritol as the sweetener and did not put any chocolate on them.
So
0My batter came dry and crumbly. when folding in the coconut into the egg whites, the mix was still dry
I had to make about 6 egg whites stiff to finish off the coconut and bake them. the resulted macaroons have good flavor but are very fragile. What happened? I live in El Paso Texas. does altitude affect it?
Wholesome Yum M
0Hi So, Both Altitude and Humidity will affect the outcome of this recipe. I would leave them the (off) oven overnight to let them set up if need be.
Cindy Rhoads
0Wow. Just wow! I. Can’t. Stop. Eating. These! Light, delicious and flavorful…tastes just like a Mounds bar. I am so excited about these and can’t wait to share them with my grandkids (if there are any left?). I used Splenda Naturals sweetener and had an 85% dark chocolate bar that I thinned with a little coconut oil and vanilla to drizzle. Thanks for an awesome recipe!
Debbie
0Mine were super dry and after a couple on the baking sheet, I had mostly loose coconut in bowl. Added two more beaten egg whites and another cup of coconut. Then realized ….my coconut was very dry. First batch came out but second batch here we go again. So I added coconut cream to keep them together. Seemed to be the fix.
Karen
0So frustrating more unobtainable ingredients. the sweetener. I have one from Peru that replaces sugar measure for measure. will that work? it isn’t a sweet as sugar which suits me but is it used to help bind the egg whites. if so can I use cream of tartar and add sweetener to taste – like a few drops of stevia? Next low carb chocolate of any kind????? ‘afraid not. How can I use pure chocolate in this recipe? since it is just for melting and drizzling? will I need to add butter or coconut oi & sweetener? ideas on proportions?
I do love macaroons
Maya | Wholesome Yum
0Hi Karen, I always include links to the ingredients so that you can obtain them. Many of them ship worldwide. I don’t recommend a concentrated sweetener like liquid stevia, but you should be able to use the granulated sweetener you have if you need to. You can also use any chocolate, and you do still need the coconut oil and sweetener.
Joanne Oliver
0Hi, I have fresh shredded coconut, do you think that would work? or should I dry/toast it in the oven first?
Thanks, recipe looks great!
Maya | Wholesome Yum
0Hi Joanne, I haven’t tried it with fresh, but would assume it’s best to dry it first.
Joanne Oliver
0I did toast it in a dry pan first and it came out great. thanks
Erica
0Hi! I just made the macaroons. They taste AMAZING but they didn’t hold together very well. Too dry. Do you think another egg white would solve that? Or a little heavy cream or something?
Wholesome Yum
0Hi Erica, you might have success with an additional egg white or a small amount of coconut cream, but I haven’t experimented with these myself. Let me know if you try it!
Erica
0I DID actually try that and they were perfect! I think my “large” eggs weren’t as large as they needed to be.
Julie
0Hi,
First try was way too dry to cookie scoop. I added coconut oil to help the situation but they still didn’t hold together. I wonder if either humidity or that I use organic stevia could have anything to do with it. In the end I pressed into a tin and added a drop of sugar free mulberry jam and cut it up when cooked. The kids love it so I will try again. Is there a weight for the egg white? I’m using backyard eggs of random sizes. I added more at the end but it didn’t help. Would love some tips.
Wholesome Yum M
0Hi Julie, I do not have a gram weight for the egg whites, but if you are using backyard chickens, it’s very possible that your eggs were smaller than mine. I use large eggs in my recipes. Depending on the breed of your chickens you can get a range of egg sizes. Which would mean you may need an extra egg white or two for the recipe to work. As for your sweetener choice, what kind of stevia are you using? Liquid, concentrated powder, or baking stevia? The only option that would work in this recipe is baking stevia, as this recipe needs the bulk from the sweetener to work. I hope this helps!
Katrina
0I have powdered swerve and granulated swerve. Which one do you think would be most suited to this recipe? Can’t wait to try them!
Maya | Wholesome Yum
0Hi Katrina, I haven’t tried it with Swerve, but granulated would be the closest.
Monica
0These look delicious! Have you tried them with any egg substitutes? I would love to make these vegan.
Maya | Wholesome Yum
0Thank you, Monica! I haven’t tried that. Let me know how it goes if you do!
Netta G.
0Thes came out amazing. I can’t wait until the cool. I didn’t fold the ingredients properly so my egg whites collapsed. I beat 2 more egg whites and fielded the mixture into the whites and that fixed it I will definitely be making these again!!
Pooja
0Hi
Can I use swerve instead of the sweetener you have mentioned? Or erythritol?
Maya | Wholesome Yum
0Hi Pooja, Yes, you can use other sweeteners if you want to. I really like this blend, though!
Marilyn Peterson
0I made these for company tonight and they are AWFUL. They were so crumbly I had to squeeze them together to bake them and they’re so dry I choked on them. It seems like 2 cups of coconut is way too much for the amount of egg white.
Wholesome Yum
0Hi Marilyn, I’m sorry these didn’t work! You might have better luck next time with an additional egg white or a small amount of coconut cream.
Jules Shepard
0So beautiful and so so so easy!
Julie
0Awesome recipe! These came out beautifully. Crispy on the outside and soft inside.
Yang
0I bet they taste amazing with the coconut flavour!
Kathryn
0Wow, these look like such a fun, yummy treat. And, your pictures are beautiful too!
jennifer
0These look so amazing and like a nice treat for the holidays
Erin Parker
0Yum yum! I had no idea that a gluten free keto cookie would be so easy to make! These sound lovely, and that chocolate drizzle looks utterly drool-worthy.
Thank you so much for participating in this year’s exchange and joining us in sharing some cookies and spreading the love!
Zuzana
0We have always loved macaroons but have not made them for a very long time. Thanks for the recipe as it comes perfectly handy right now before Christmas. Baking this week and yours will be definitely a hit.
ChihYu
0I love macaroons, especially low carb and keto. Totally guilt-free !
Jean
0Macaroons are always the best and these look amazing!! They look so light and and decadent at the same time. Love that they are keto!
Samira
0DIVINE!!! Thought to give this a try after I Google’d what to make with coconut flour (granted, no flour needed but it came up as a result anyway). My egg whites were a bit liquidy no matter how much I beat them because my egg white carton wasn’t fresh, but I continued on and had hope. Followed the rest of the recipe and added chocolate chips in the batter instead of drizzling on top, but I will try that next time. I ate 3 fresh out the oven… and 3 later in the day. I’m going to grab another one just thinking about them so much. My husband liked them too, surprised they are low carb. These are dangerous, beware. Can’t see this batch lasting longer than 24 hours in my household. I’d recommend doubling the recipe!
Raia Todd
0I love macaroons, and drizzling chocolate on them sounds like a winning idea!
Joni Gomes
0I just share this recipe with my mother-in-law. She is obsessed with anything coconut and I know she would much rathre make these than any holiday cookie recipe!
Annemarie
0I love how simple these are! Perfect for the holidays.
Sherri
0I can’t wait to make this during the holidays. I love coconut macaroons but my kids don’t care for coconut….so I get them ALL to myself! Yum.
Valya
0These look amazing!
Patti
0Hi Maya,
These look awesome can’t wait to try them. I have one question about the sugar.
I have xylitol and powdered swerve. Can I use either of these sweeteners?
Thank you for all the great recipes and the hard work I know goes into getting them right.
Patti
Maya | Wholesome Yum
0Hi Patti, Yes, you can use either one. Check the sweetener conversion calculator here to find the amount.
Vanessa
0Thanks for sharing! Do they keep long?
Maya | Wholesome Yum
0Hi Vanessa, Yes, the storage instructions are in the post above!
Barbara Henry
0Christmas favorites!
Tayler Ross
0These macaroons would be a great addition to a Christmas cookie tray! Love these!
April
0These are sooooo good!