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Easy Coconut Macaroons Dairy Free Low Carb Keto THM

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Easy Coconut Macaroons. These can be your new go-to easy baked good. Six ingredients. Five minutes to mix and scoop. Thirty minutes to bake. Done.

Easy Coconut Macaroons with chocolate chips on a white plate.

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.

Hand holding one of the easy coconut macaroons with a bite out of it

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.

A white bowl with the cookie batter and chocolate chips

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.

A white bowl of the coconut macaroon batter mixed with a blue spatula

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!

The easy coconut macaroons scooped onto a baking sheet

When I first published this recipe I just put 8 oz of finely shredded coconut 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 coconut is actually 2 1/2 cups.

Baked chocolate chip easy macaroons on a cookie sheet

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 Coconut Macaroons I made half the chocolate chips and made the other half into Triple Chocolate Macaroons with cocoa powder, chocolate chips, and a chocolate drizzle.

A white platter of coconut macaroons

 

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5 from 14 votes
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Easy Coconut Macaroons -Dairy Free Low Carb Keto THM S
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Easy Coconut Macaroons. These can be your new go-to easy baked good. Six ingredients. Five minutes to mix and scoop. Thirty minutes to bake. Done.

Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 129 kcal
Author: Taryn
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Mix together all the ingredients until well combined. Drop 24 heaping tablespoons onto 2 cookie sheets.
  3. Bake for 30 minutes or until the edges are golden and the cookies are slightly firm to the touch.
Recipe Notes

***if your coconut milk is cold enough that it has separated warm it and whisk it together first

Nutrition Facts
Easy Coconut Macaroons -Dairy Free Low Carb Keto THM S
Amount Per Serving
Calories 129 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 10g 50%
Cholesterol 13mg 4%
Sodium 13mg 1%
Potassium 137mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 0.4%
Calcium 1.3%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Comments

  1. If I froze these, would they defrost nicely and still taste good? I'm pregnant and wanting to make as many freezer meals/desserts as possible and LOVE these macaroons! I've made them a handful of times now :)
    Reply

    • They do freeze well. I'd suggest wrapping them one or two at a time in plastic wrap and then putting in a large ziploc bag.
      Reply

  4. Tried this today to take to a bday potluck. The taste was delicious but they came out flat and crumbly. Ugh. But these were tasty and I tried the 2nd batch with added cocoa powder. They’re baking right now so hope these don’t flatten like the first batch! Will update later.
    Reply

      • Yes I used finely shredded coconut. The 2nd batch still came out crumbly and flat as a pancake. I let them bake for 15 mins then watched until the edges would turn brown and still felt like it was pretty crumbly. I followed the recipe exactly. Was disappointed they didn’t look like the pic. Not sure why this didn’t work out.
        Reply

        • I'm not sure. Did you use a full 8 oz bag of finely shredded coconut? What did the dough look like when you scooped it? Like my photos?
          Reply

  5. If I want to use just egg whites to keep the pure white color, do I use the same amount of eggs? Or should I add one more?

    Reply

  7. Not sure if this will matter or not, but every single recipe for coconut macaroons I've seen uses only egg WHITES for some reason, yours uses all of the egg including yolks. Any idea why it works in yours and not in others? So annoying separating eggs and yolks anyway isn't it?
    Reply

    • You can definitely use whole eggs in macaroons. I think most macaroon recipes call for just the white so the macaroons are pure white. That is not something I care about (they just need to taste good!) so I go ahead and use the whole egg.
      Reply

      • wish I could post a pic here but macaroons are in oven with the coconut milk spreading out in a puddle around each one! any idea why this is happening? seemed like an awful lot of liquid in there to me I noticed when mixing. Thanks~!
        Reply

        • Did you use FINELY shredded coconut? It has to be fine or they don't absorb all the liquid. You can email me a pic at taryn @ joyfilledeats.com but they should be yummy anyway. My magic cookies lose a little liquid as they bake and they are still great.
          Reply

  8. WOW!!!! I am SERIOUSLY impressed! I made these today and just ate one....oh I am soooo happy! I used stevia to make them, used the amount suggested in the recipe and it is sweet enough for me. THANK YOU FOR THIS TASTY RECIPE!!!

    Reply

  9. These are terrific!!!! I made them exactly as written, for a friend who can't eat gluten or dairy. I didn't think I'd like chocolate with coconut, but they're really good. I WILL be making them again and again. Thank you for this recipe!

    Reply

  11. We love these! So happy to have found the recipe! They are the perfect treat to have in the morning with my hot tea! Thanks so much for sharing!

    Reply

  12. These look delicious, I can’t wait to make them tomorrow! I’m curious, how much super sweet should I use instead of gentle sweet?
    Reply

  13. When you give measurements for a sugar substitute please state whether it is dry or liquid...those of us just beginning are not sure yet. There are so many, some come in both liquid and granular as well as powdered....it is hard to tell if we can substitute what we have in our cupboard if we don't have access to what you use. Thanks
    Reply

    • Hi Jan, the sweetener is linked to in the recipe card. If you click through you can see photos of it. The 2 sweeteners I recommend come in granular form. They are twice as sweet as sugar. I hope that helps!
      Reply

  14. Has anyone tried these with Swerve powdered or granulated? If so, how much did you use?
    Reply

    • If you use swerve you will need 1.5 to 2 times the amount listed. It is not as sweet as the sweetener I use.
      Reply

      • I used 1:1 powdered Swerve (1/3 c. )and they turned out perfect. Did not use chocolate chips, did not affect turnout at all. Great recipe, will make again.

        Reply

  15. I would love to try this! I can't have eggs. Is there something I can substitute? Flax eggs? Thank you!
    Reply

    • Hi Rebecca, I don't have much experience with flax eggs so I'm not sure if they would work in this recipe, sorry! You may want to cut back on the coconut milk if you try them. The worst thing that would happen is the cookies would fall apart and you'd be left with a yummy granola 😉
      Reply

      • Would it work if I used regular sugar (organic, turbonado, etc)? I don’t have the other stuff but would love to try these out.
        Reply

        • Hi Chelsea, regular sugar should work in these but you will need more than the amount called for. 1.5 to 2 times as much.
          Reply

  17. AMAZING! I love this recipe. It is truly easy to make and they taste delicious, soft with just the right amount of sweetness. The results were picture perfect. I posted a picture on Pinterest (cookies on a plate) to show you how perfect your recipe really is. My 15 year old THM teen loves these as well. They go great in a school sack lunch.

    Reply

    • I think they would be ok at room temp for a day or two but will keep longer in the fridge. Up to a week. I've frozen them for months too. So you have a lot of options!
      Reply

      • I've left them out for up to a week...they don't last any longer than that, lol...in a sealed plastic container and they were fine.

        Reply

  19. Hi, how many cookies is 'one serving'? And am I correct from the nutritional info that 1 serving is 2 net carbs? Thanks
    Reply

    • The nutrition info is calculated for 1 cookie. It's up to you how many cookies you'd like to eat. I'm a 2 or 3 cookie girl myself 😉
      Reply

    • 8 oz is not always 1 cup. Coconut is light and fluffy so 8 oz of coconut is actually 2 1/2 cups. This recipe calls for 8 oz of finely shredded coconut.
      Reply

  24. Having a huge family gathering at my house for Fathers Day, and didn't want to be tempted by the traditional desserts. Plus my brother in law is diabetic. So I made these tonight, and I already can't stay out of them. They're yummy! And husband-approved!
    Reply

  25. Could I replace the coconut milk with anything? I don't have the coconut milk on hand, but am eager to try these! We can have dairy so any dairy product suggestion would be fine!
    Reply

  26. So I just made this.. it was baked in 15 min at 350.. the only reason I can think it didn't take 30 min is I used parchment paper?
    Reply

    • Hi Nicole, I'm not sure why yours baked so fast. I'm going to put a note in the recipe to start checking at 15 min. A few other readers have given me great feedback on these and didn't mention needing to reduce the baking time.
      Reply

    • I'm glad I read this before I baked mine. I used parchment paper & mine were also done in 15 minutes! They are so simple & taste great!
      Reply

  28. Just whipped up the batter and I love how delicious and easy it is! Only thing is that my batter is very liqidy and is definitely not scoopable. I converted the 8oz of shredded coconut to one cup. Is that right? And I know coconut products can really vary. I used trader Joe's coconut milk and natural grocers coconut flour. Already added another tablespoon of coconut flour and 2/3 cup more shredded coconut but it's still runny and definitely not scoopable or as "dough like" as your picture. Any ideas?
    Reply

      • I use 3 & 3/4 cups coconut which is perfect...I may try a bit less next time and see how that works seeing you said 2 1/c ups in the recipe. Also, are these a THM S? I tried cutting back on the Gentle sweet but will use the amount that is said in the recipe...just not sweet enough for me! This recipe is so easy and deelish! Thank you!

        Reply

        • I use 3 & 3/4 cups coconut which is perfect...I may try a bit less next time and see how that works seeing you said 2 1/2 cups in the recipe. Also, are these a THM S? I tried cutting back on the Gentle sweet but will use the amount that is said in the recipe...just not sweet enough for me! This recipe is so easy and deelish! Thank you!

          Reply

  29. You have the BEST recipes!! They are simple to make, delicious, gluten free, often dairy free and mostly low carb. THANK YOU so much ☺️
    Reply

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