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.
I would love to try this! I can’t have eggs. Is there something I can substitute? Flax eggs? Thank you!
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 😉
Can you use coconut sugar
Hi Gloria, I think coconut sugar would work but you may need to add more to get the same level of sweetness.
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.
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.
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.
Do these need to be refrigerated?And how long will they keep?
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!
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.
Hi, how many cookies is ‘one serving’? And am I correct from the nutritional info that 1 serving is 2 net carbs? Thanks
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 😉
Could you use stevia for the sweetener?
Maybe. You would have to cut back on the liquid since the cookies would have less bulk.
Did you try with stevia? If so what did you change up and how much stevia did you use?
Should the water in the canned coconut milk be added?
Yes, dump in the whole can. It is just the thinner part of the coconut milk that has separated.
8 oz is 1 cup. So how much coconut does this recipe call for?
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.
These are so moist and delicious. Thank you!
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!
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!
Hmm.. maybe half the amount listed in heavy cream.
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?
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.
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!
Did you use unsweetened or sweetened coconut? Thanks!
Unsweetened. I used an 8 oz bag of finely shredded unsweetened coconut.
Perfect. I was hoping it was unsweetened. Thanks!
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?
Hi Emma, 8 oz of coconut is closer to 3 cups. I think my 8 oz bag said it was about 2 3/4 cups.
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!
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!
Hi Marie, I’m glad you liked them! Yes, these are an S.
You have the BEST recipes!! They are simple to make, delicious, gluten free, often dairy free and mostly low carb. THANK YOU so much ☺️