These wonderfully fragrant keto coconut macaroons are 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, and I also like it in recipes like coconut clusters, coconut haystacks, and keto coconut cake. I make these keto coconut macaroons (in addition to Charoset and matzo brei) 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.
Ingredients
You will only need five ingredients to make these macaroons. 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 of 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 won't work in this recipe.
Variations
- The best way to vary the basic recipe is to use 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these macaroons:
You start by whisking 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 them.
Expert Tips
- 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.
- 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.
Recipe FAQs
A macaroon is a cookie whose main ingredient is ground nuts. Its name comes from the Italian word "maccarone," which means "paste."
Originally, these cookies were made with ground almonds. Nowadays, there are also recipes made with other nuts, 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 do. 🙂
Serving Suggestions
These cookies are perfect for dessert, but sometimes I have one or two with a cup of coffee (or iced coffee) as an afternoon pick-me-up. One of them is also great as a sweet surprise in the kids' lunchboxes!
Storing Leftovers
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.
More Coconut Recipes
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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 pure vanilla extract
- 4 ounces unsweetened shredded coconut - 2 cups
Instructions
- Preheat your 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 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, 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 absorb back some of it, then remove them from the pan onto a serving plate.
- Let the cookies cool completely, 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.
- To add a chocolate drizzle, 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 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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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.