These Keto Macaroons can be your new go-to easy baked good. Six ingredients. Five minutes to mix and scoop. Thirty minutes to bake. Done. These low carb Keto Coconut Macaroons are also Dairy-Free, Gluten-Free, Grain-Free, and a THM S.
These low carb coconut macaroons are one of the easiest cookie recipes I have ever made. We went away with another family for the weekend and I brought some very basic baking supplies because I knew I would want something sweet and suitable for a keto diet before the weekend was over. This is what I came up with while staying in a very limited kitchen with very limited supplies. And they were absolutely delicious.
One dirty bowl and two dirty cookie sheets. And a measuring spoon or two. That's it. I even simplify further and line my cookie sheets with parchment paper but that's optional.
Just a few minutes and you will have this gluten free coconut macaroons recipe in the oven! I hope it becomes one of your favorite easy low carb keto desserts.
I've been working hard on cutting back dairy in my diet. My easiest switch was beginning to use cashew or almond milk in my coffee in the morning. Harder is giving up creamy desserts and cheesy dinners. I'm trying to do one or two dairy-free meals a day in the hope that it will help me break my weight loss plateau.
Having a dairy-free dessert like these Easy Coconut Macaroons on hand is a must in my book. One that mixes up in just 5 minutes is even better.
How to make Keto Coconut Macaroons
This is just about the easiest recipe ever. Simply mix together six ingredients, scoop cookies, and bake. My kids can make these all on their own. Which is fine with me.
Step One: Mix together all the ingredients in a large mixing bowl. If you use FINELY shredded coconut your mixture should look like my photos and not be overly wet.
Step Two: Form the mixture into cookies. Place on the baking sheet and bake until they are firm to the touch with golden edges.
Parchment Paper for Cookies
I always use parchment when baking cookies just for the ease of clean up. I buy one huge pack at Costco and it lasts me years even with all the baking I do for this blog. I highly recommend it!
Finely Shredded Coconut
When I first published this recipe I just put 8 oz of finely shredded coconut flakes because that is a standard measurement and then you can just dump in the whole bag. A lot of people translated that to 1 cup of finely shredded coconut. Not the same thing. Coconut is light and fluffy so 8 oz of unsweetened coconut flakes is actually 2 ½ cups.
Variations on Keto Macaroons
You can leave the chocolate chips out for plain macaroons, add some nuts, add your favorite extract, and easily adapt this recipe for your own family. Last time I made these easy gluten free keto coconut macaroons I made half with sugar free chocolate chips mixed in and made the other half into Triple Chocolate Macaroons with cocoa powder, chocolate chips, and a melted sugar free chocolate drizzle.
My new favorite variation is adding a dash of vanilla extract, unsweetened dried cranberries, and white chocolate chips!
- 8 oz finely shredded coconut this is equal to 2 ½ cups
- 13.5 oz coconut milk full fat canned
- 1 cup sugar free chocolate chips
- 2 eggs
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon coconut flour
- Preheat oven to 350.
- Mix together all the ingredients until well combined. Drop 24 heaping tablespoons onto 2 cookie sheets.
- Bake for 30 minutes or until the edges are golden and the cookies are slightly firm to the touch.