These wonderfully fragrant coconut macaroons are keto and gluten-free. They're truly easy to make - there's no need to whip the egg whites!
They contain just five simple ingredients and are ready in about an hour, and this includes the time it takes for them to cool.
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 beloved grandma Miep used to make. They are easy to make, and if you like toasted coconut, I think you will love them.
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 recipes, 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 ½ cup sugar. You can use a granulated sweetener instead of stevia 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 extremely dry and will produce cookies that will go straight to the trash - and I'm speaking from a sad experience.
Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible.
If the coconut is roughly shredded, you can process it in the food processor to shred it more finely. But I rarely bother.
Making these keto coconut macaroons is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by whisking together the eggs, coconut oil, stevia, and vanilla.
Next, 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.
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 them.
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.
Frequently asked questions
It's a cookie. Its main ingredient is ground nuts. Its name comes from the Italian word "maccarone," which means "paste." This refers to the original main ingredient of these cookies which is ground almond or almond paste.
Nowadays there are also recipes made with other nuts and especially coconut. Other ingredients include sugar and flavorings such as vanilla.
The difference is the main ingredient used. Macarons are made with almond flour. Macaroons are typically made with shredded coconut.
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, but their flavor is wonderful and I think you’ll have a hard time stopping after one. I know I always do. 🙂
The main way to vary the basic recipe is by using different flavor extracts. For example, you could use coconut extract instead of vanilla extract - this will obviously result in an even more pronounced coconut flavor.
Another variation is to drizzle the baked cookies (once they are completely cool) with melted dark chocolate.
If you go this route, you can melt ½ cup of dark chocolate chips in the microwave, in 30-second increments, stirring after each session. Mix in a teaspoon of coconut oil. Then drizzle the melted chocolate on top of the cookies. Allow to set and firm up.
Once completely cool, these cookies should keep for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.
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Keto Coconut Macaroons
- 2 large eggs
- ¼ cup virgin coconut oil melted
- 1 ½ teaspoon stevia glycerite (equals ½ 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.