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 with only 1.9 net carbs per serving.
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.
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 dairy-free treats like these Keto Coconut Macaroons on hand is a must in my book. One that mixes up in just 5 minutes is even better.
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.
Finely Shredded Coconut - This is very fine unsweetened shredded coconut. Make sure the bag says 'finely shredded' and the texture of the individual flakes is like sawdust.
Coconut Milk - I use full-fat canned coconut milk in this recipe.
Sweetener - I use a blend of xylitol, erythritol, and stevia in my recipes. It tastes like sugar but is twice as sweet so you need less. I do offer substitutions in the recipe card.
Eggs - Eggs are the binding agent that hold the cookies together. You can use just egg whites if you prefer.
Coconut Flour - I add a bit of coconut flour to thicken up the cookie batter.
Sugar Free Chocolate Chips - Any variety of keto chocolate chips are fine: semisweet, milk chocolate, or dark chocolate.
How to make Keto Coconut Macaroons
This is just about the easiest recipe ever. 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. 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 bowl. I mix everything besides the chocolate chips in the large mixing bowl first and then fold those in.
Expert Tip: If you use FINELY shredded coconut your mixture should look like my photos and not be overly wet.
Step Two: Form the mixture into two dozen cookies using a large cookie scoop. Press them down lightly with your fingers. Place on the baking sheet lined with parchment paper.
Step Three: Bake until they are firm to the touch with golden edges.
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.
White Chocolate Cranberry - My new favorite variation is adding a dash of vanilla extract, chewy unsweetened dried cranberries, and white chocolate chips!
Extracts - To really boost the coconut flavor add some coconut extract. Love almonds? Add almond extract. Pure vanilla extract also gives the cookies a nice flavor.
What are Coconut Macaroons?
Macaroons are a chewy cookie made primarily from coconut. These differ from the French Macaron which is an almond flour based sandwich cookie. Both are delicious but macarons are very delicate and tricky to make. I've tried to make a keto version a few times and could never get it right. They seem to be one of the few recipes that really do need cane sugar to succeed.
Why Should I Use 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!
What is Finely Shredded Coconut?
Finely shredded coconut is unsweetened coconut in very very thin pieces. It looks almost like sawdust. If you use coconut with bigger flakes this recipe will not work.
When I first published this keto coconut macaroons 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.
- 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.
Originally Published November 11, 2016. Revised and Republished April 25, 2022.