These keto coconut macaroons are made with just five ingredients. Chewy, fragrant, and naturally gluten-free. No whipping egg whites required!
Every Passover, alongside my family's charoset and matzo brei, I bake a batch of these coconut macaroons. They're inspired by the cookies my beloved grandma Miep used to make, and every bite brings back the sweet aroma of toasted coconut from her kitchen. Simple to prepare and wonderfully fragrant, they've become a holiday tradition I treasure.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Coconut oil: It adds much-needed moisture to the cookies and prevents them from over-drying.
- Stevia: I use an amount equivalent to ½ cup of sugar. You can use a granulated sweetener instead of stevia if you wish.
- Unsweetened shredded coconut: Make sure you don't use reduced-fat shredded coconut. It's extremely dry and won't work in this recipe.
Variation: Chocolate-Dipped Macaroons
To make the chocolate-dipped version shown in the photo above, you'll need a 3.5-ounce bar of dark chocolate (I use Lindt 70% cacao) and a tablespoon of virgin coconut oil.
Cool the cookies completely. Place the chocolate, broken into pieces, and the coconut oil in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each session, until melted. Stir to incorporate.
Dip the cookies one by one in the melted chocolate, then place them on a wax-paper-lined platter. Place in the fridge for 5 minutes to harden, then repeat the process one more time, so that the chocolate coating is nice and thick.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk together the eggs, coconut oil, stevia, and vanilla. Add the coconut and mix to combine. Check the mixture - it should not be liquid, but the coconut needs to be moist. If it's dry, add 1-2 tablespoons of water.
Drop spoonfuls of the mixture onto a parchment-lined rimmed baking sheet.
Bake the cookies until golden brown, about 12 minutes at 350°F. Cool them to room temperature before enjoying.
Recipe Tips
- Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible.
- The coconut oil will seep into the pan as the cookies bake, but most of it will be reabsorbed as they cool in the pan. That's why we need to use a rimmed baking sheet and not a standard cookie sheet when making this recipe.
- I don't usually flatten these cookies, but you can gently flatten them if you wish. The image below shows the flattened version.
Recipe FAQs
If the coconut is roughly shredded, you can process it in the food processor to shred it more finely. But I rarely bother. The cookies will turn out fine even if you use larger coconut shreds.
Yes, but virgin coconut oil enhances the coconut flavor.
They're not as chewy as traditional macaroons made with sweetened coconut, sugar, and sweetened condensed milk - all very moist, sweet ingredients. These have a lighter and drier texture, but their flavor is wonderful, and I think you'll have a hard time stopping after one. I know I do. 🙂
Once completely cool, these cookies can be kept for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.
Recipe Card
Keto Coconut Macaroons
Video
Ingredients
- 2 large eggs
- ¼ cup coconut oil - virgin, melted
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- 1 teaspoon vanilla extract
- 4 ounces unsweetened shredded coconut - 2 cups; see notes below
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Whisk together the eggs, coconut oil, stevia, and vanilla. The coconut oil might harden when it comes into contact with the cold eggs. That's OK. Mix as best as you can and don't worry if the mixture is a bit lumpy.
- Stir in the shredded coconut with a fork or a rubber spatula. Make sure the coconut is well-moistened. If the mixture is very dry and crumbly, add a tablespoon or two of water.
- Scoop 1.5 tablespoon portions of the mixture (using a cookie scoop) onto the parchment paper, packing the mixture into the scoop. Very lightly flatten the tops if you wish. The cookies won't expand while they bake, so you can space them close to each other, but don't let them touch.
- Bake the cookies until golden, for about 12 minutes. Some of the oil will seep into the pan (that's why we're using a rimmed baking sheet). Let the cookies rest and cool in the pan for 10 minutes to reabsorb some of it, then remove them from the pan onto a serving plate.
- Let the cookies cool completely, for 20 more minutes, before enjoying them. Store them in an airtight container on the counter for up to three days. They improve with storage and become moister and chewier.
Notes
- Shredded coconut products greatly vary in their moisture content, so two cups won't always weigh 4 ounces. If this is the case for you, I suggest using two measuring cups (240 milliliters) of whatever product you have. Then, if the mixture ends up dry, add water, one tablespoon at a time.
- Please don't use reduced-fat shredded coconut. It's extremely dry and won't work in this recipe. Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible.
- Once completely cool, these cookies can be kept for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mary Beaudoin says
I found these coconut macaroons to be too sweet. I'd like to cut sugar in a half but in may affect the texture. any other suggestions?
Vered DeLeeuw says
Hi Mary,
It's fine to cut the sugar in half. I make them with stevia and no sugar at all.