Keto Coconut Macaroons
These Keto Macaroons can be your new go-to easy baked treat. 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, and grain-free 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 on cutting back on dairy in my diet. My easiest switch was using cashew or almond milk in my coffee in the morning. Harder is giving up creamy desserts and cheesy dinners.
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.
In just a few minutes, you can have this gluten-free coconut macaroon recipe mixed, scooped, and ready for the oven. I hope it becomes one of your favorite easy low carb keto desserts.
Ingredients
- Finely Shredded Coconut – This is very fine, unsweetened shredded coconut. Make sure the bag says “finely shredded.” The individual flakes should be very small, almost like sawdust.
- Coconut Milk – I use full-fat canned coconut milk for plenty of moisture and coconut flavor.
- 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 offer substitutions in the recipe card.
- Eggs – Eggs are the binding agent that holds the cookies together. You can use just egg whites if you prefer.
- Coconut Flour – A little coconut flour helps thicken the macaroon mixture.
- Sugar-Free Chocolate Chips – Any variety of keto chocolate chips will work: semisweet, milk chocolate, or dark chocolate.
See quantities in the recipe card.
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 simplify things even further by lining my cookie sheets with parchment paper. Simply mix together six ingredients, scoop the cookies, and bake. My kids can make these all on their own, which is fine with me.
Step One: Mix all the ingredients except the chocolate chips in a large bowl with a rubber spatula. Once everything is well combined, fold in the chocolate chips.
Top Tip 1 💡
Make sure you use finely shredded coconut. Your mixture should look like the photos and shouldn’t be overly wet.
Step Two: Use a large cookie scoop to portion the coconut mixture into two dozen macaroons. Place them on parchment-lined baking sheets and press the mounds down lightly with your fingers.
Step Three: Bake until the macaroons are firm to the touch and golden around the edges. Cool on the pan for 5 minutes before moving to wire racks to cool.
Top Tip 2 💡
The type of coconut really matters in this recipe. Finely shredded coconut absorbs the liquid and helps hold the macaroons together. Larger coconut flakes won’t absorb the ingredients in the same way and can leave you with a mixture that’s too wet.
Variations
You can leave the chocolate chips out for plain coconut macaroons, add nuts, or change the extract to easily adapt this recipe for your family. Last time I made these, I added sugar-free chocolate chips to half and turned the other half into Easy Chocolate Macaroons with cocoa powder, chocolate chips, and a melted sugar-free chocolate drizzle.
- White Chocolate Cranberry – Add a dash of vanilla extract, unsweetened dried cranberries, and sugar-free white chocolate chips.
- Extracts – Add coconut extract for even more coconut flavor. Love almonds? Try almond extract. Pure vanilla extract is delicious too.
- Nuts – Add chopped pecans, walnuts, or almonds for some extra crunch.
- Extra chocolate – Melt chocolate and drizzle it over the top. They look so pretty this way.
Love coconut? Try my Keto Coconut Bars next! Or these moist Coconut Flour Muffins with toasted coconut flakes.
Storage
Store keto macaroons in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.
You can also freeze the macaroons in an airtight container for up to 3 months. Place in a single layer in the freezer on a tray. Once they are frozen you can stack them. Let them thaw at room temperature before serving.
Common Questions
What are coconut macaroons?
Macaroons are chewy cookies made primarily from coconut. They’re different from French macarons, which are delicate almond flour sandwich cookies. Both are delicious, but macarons are much trickier to make. I’ve tried to make a keto version a few times and could never get them quite 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 almost always use parchment paper when baking cookies because it makes cleanup so much easier. I buy one huge pack at Costco, and it lasts me years even with all the baking I do for this blog.
What is finely shredded coconut?
Finely shredded coconut is unsweetened coconut cut into very small, thin pieces. It looks almost like sawdust. If you use coconut with larger flakes, this recipe will not work the same way.
When I first published this Keto Coconut Macaroons recipe, I listed 8 ounces of finely shredded coconut because that’s a standard bag size and you can just dump in the whole bag. Some people translated that to 1 cup of coconut, but they’re not the same. Coconut is very light, so 8 ounces of finely shredded coconut is about 2½ cups.
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Keto Coconut Macaroons
Ingredients
- 8 oz finely shredded coconut this is equal to 2 1/2 cups
- 13.5 oz coconut milk full fat canned
- 1 cup sugar free chocolate chips
- 2 eggs
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp coconut flour
Instructions
- 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.
Notes
Nutrition
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Originally Published November 11, 2016. Revised and Republished September 4, 2026.
do i have to use the coconut powder? i really dont want to buy it if i can leave it out
You can omit it, just use 2 ounces less coconut milk.
Absolutely delicious!
So the “ Coconut Milk”, needs to be on the “ creamy” side correct? Not “watery”?
Yes. It should be thick and creamy.
What brand of finely shredded coconut did you use for the recipe?
I’ve used this one before: https://amzn.to/3LtYMZC
I have made these many times and we love them! I did find that the kind of coconut cream is a big difference. I only had one can left and it was more like coconut milk unfortunately. Added a tad more coconut flour and that helped a little.
These look great. I don’t have coconut milk, so wondering if I could sub almond or regular milk? Thank you.
Half and half would be a better sub. Or part cream and part milk. Start with half the amount listed and add until it is the consistency in my photos. And make sure you have the very finely shredded coconut.
So can you use half and half cream instead of coconut milk?
I think so. I would use less. Start with 2/3 cup and then check the consistency compared to my photos.
Delicious! Only substitution is that I used 2/3 cups of Swerve Confectioners sugar and added a bit of vanilla extract. Thought the dough was really wet and was nervous they wouldn’t turn out. But they are so good and the texture is great too. Happy to find a NUT FREE Keto dessert, as it seems so many of them have nuts, which make me sick when I eat too much of them.