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 used a little bit more sweetener as I used erythitol/monk fruit, as well as some vanilla extract. Very good, slightly chewy, and very satisfying! I ate one the next morning and found that they had gotten significantly softer and crumbly, so I put them in the fridge and they firmed right up!
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 🙂
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.
I am a chocolate chip fanatic, can’t wait to make these!
Yum I love that these macaroons are so easy to put together! Big fan of coconut so pinning these to make next baking day.
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.
Did you use finely shredded coconut?
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.
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?
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?
I would add one more.
So easy and so tasty! Brought them into work and they were a big hit. I’m making my second batch now.
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?
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.
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~!
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.
The same thing happened to me. This recipe is missing something.
Can you share which brand of coconut you used?
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!!!
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!
Hi, I don’t hv coconut flour. Anything else I can replace with?
You can use almond flour but use twice as much.
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!
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?
Use half the amount.
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
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!
Has anyone tried these with Swerve powdered or granulated? If so, how much did you use?
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.
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.