Wonderfully fragrant coconut macaroons are keto and low-carb. No need to whip the egg whites! Just five simple ingredients.
I love coconut. I love it fresh! One of the highlights of a recent trip to Hawaii was enjoying slices of sweet, fresh coconut served at the hotel’s breakfast buffet. I also like recipes made with coconut, and this is one of my favorites.
I make these keto coconut macaroons every year for Passover. They’re inspired by the cookies my grandma used to make. They are easy to make, and if you like toasted coconut, I think you will love them.
It was the Jewish holiday of Passover. I was ten years old, visiting my grandparents on Passover eve. My grandparents were Dutch, and their manners were impeccable.
My younger brother and I were always under a lot of pressure to “behave” when we visited them. Sometimes we managed, sometimes not so much.
On that bright spring day, it was time for lunch and I was hungry. My father promised lunch at home – we were just stopping by for half an hour to say hello.
So we sat there, in that European living room, decorated with beautiful antique wooden furniture. Oma (“grandma” in Dutch) served good, strong Dutch coffee and cookies.
Oh, those cookies.
They were coconut macaroons (“kokosmakronen” in Dutch), made kosher for Passover with no flour. She made them with just coconut, sugar, and eggs. But they were nothing like the dry, pale store-bought macaroons that I was familiar with.
These were round and fat and deep golden brown. They were fragrant and chewy and they tasted so good, and I was so hungry. I found myself reaching for one more cookie, then another, and then another.
My father looked embarrassed and sheepishly explained that we had not had our lunch yet. Grandma smiled, but she was obviously horrified at my lack of manners. Me? Delirious with coconutty sugar, I didn’t care. I was happy.
I don’t have grandma’s recipe for those amazing, chewy cookies. And admittedly, my keto cookies are not as good as hers. They’re not as chewy as traditional macaroons made with sweetened coconut, sugar and sweetened condensed milk – all very moist, very sweet ingredients.
These have a lighter and drier texture which you may either like or dislike – but either way, their flavor is wonderful and I think you’ll have a hard time stopping after one. I know I always do. 🙂
The ingredients you’ll need
You will only need five ingredients to make these delicious cookies. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipe, this one included.
Coconut oil: It adds much-needed moisture to the cookies and prevents them from over-drying. Some of it tends to seep to the bottom of the pan as the cookies bake, which is why we need to use a rimmed baking sheet.
Stevia: I use an amount equivalent to 1/2 cup sugar. You can use a granulated sweetener instead if you wish.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Unsweetened shredded coconut: Make sure you don’t use reduced-fat shredded coconut. It’s really dry and will produce cookies that will go straight to the trash – and I’m speaking from sad experience.
Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible. One brand that I’m not a fan of (not for these cookies, at least) is “Let’s Do Organic.” I find that even their regular coconut is very dry. I do like it for uncooked recipes such as these chocolate coconut balls, though.
If the coconut is roughly shredded, you can process it in the food processor to shred it more finely. But I rarely bother.
How to make keto coconut macaroons
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by whisking together the eggs, coconut oil, stevia, and vanilla.
2. 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 a little water.
3. Drop spoonfuls of the mixture onto a parchment-lined rimmed baking sheet.
4. Bake the cookies until golden brown, about 12 minutes at 350°F. The coconut oil will seep into the pan as they bake, but most of it will be absorbed back 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.
How to store keto coconut macaroons
Once completely cool, they should keep for 3-4 days in an airtight container at room temperature.
Unless I’m around to polish them off.
More coconut recipes that you might enjoy
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- 2 large eggs
- 1/4 cup virgin coconut oil melted
- 1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
- 1 teaspoon pure vanilla extract
- 4 oz unsweetened shredded coconut (2 cups)
- Preheat your oven to 350 degrees 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 in touch 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, you might need to add a tablespoon or two of water.
- Scoop 1.5-tablespoon portions of the mixture (using a standard cookie scoop) onto the parchment paper. Pack 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, about 12 minutes at 350 degrees F. 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 absorb back some of it, then remove them from the pan into a serving plate.
- Let the cookies cool completely, 20 more minutes, before enjoying them. Store in an airtight container on the counter for up to three days. They actually improve with storage and become less dry and chewier.