Check out these delicious Keto Macaroons! These low carb treats have just 2 net carbs and are ready in less than an hour! Go ahead and grab one for each hand! This simple macaroon cookie recipe is gluten free, low carb, keto, and sugar free!
Now that the holidays are here, I really can't get cookies off my brain. I always hear people say that eating low carb means eating "nothing good," but that just couldn't be further from the truth. In fact, some of my favorite cookies are keto cookies because they're flavorful, fast, and simple.
I love the texture of this keto dessert because it's a bit fluffy in shape, but it literally melts in your mouth when you bite into it. You can either drizzle chocolate on or not - it's totally up to you.
Since I like to host for the holidays, I'm always looking for cookie recipes like this to share with family and friends. Even if they're not living a low carb lifestyle, they'll still love eating these keto macaroons!
Make sure to make my Keto Molasses Cookies as well as my Keto Peanut Butter Chocolate Chip Cookies too. Why not go ahead and have a holiday cookie exchange with all these low carb goodies?
Check out my free one-page printable with tons of recipes for more keto cookies! Check out my Keto Cookie Cheat Sheet! Or take a look at my Keto Christmas Cookies Cookbook, which is only $4.99 for 25 recipes.
Ingredients
Shredded coconut - Make sure that you're paying attention to the type of coconut that you're buying. Some have sugar added to them, and you don't want that! Unsweetened shredded coconut is what you want. And it MUST be finely shredded. Large flakes won't absorb the coconut milk the way finely shredded flakes do.
Coconut milk - Using coconut milk adds a nice creaminess to the cookie batter as well as a light hint of sweetness. You want the full-fat canned coconut milk for this recipe.
Eggs - This is the binding agent that is key to making the dough stick together to form the cookies.
Joy Filled Eats Sweetener - My go-to sweetener when baking. Find the recipe here.
Coconut Flour - I love using coconut flour because it tastes great and balances well with the other ingredients as well as absorbing any excess moisture from the coconut milk.
Optional: Sugar Free Chocolate Chips - This is used for the bottom of the macaroons and can also be drizzled on top. You don't need the chocolate. They are great without it.
How To Make Keto Macaroons
You're going to love how simple these keto cookies are!
Step One: Preheat the oven.
Step Two: Combine all the ingredients (minus the chocolate chips) and mix.
Step Three: Drop into scoopfuls on a baking sheet lined with parchment paper.
The batter should make enough for 16 cookies which will need to be spread out over 2 baking sheets.
Give them space, and I'd highly recommend laying down parchment paper to keep them from sticking.
Step Four: Bake for 30 minutes, then remove to let cool.
Step Five: Make the topping and melted chocolate and drizzle over the top of the cookies.
Expert Tip: You can also coat the bottoms of the keto coconut cookies with melted sugar-free chocolate instead of drizzling on top. They tend to break if you dip them into the chocolate so it's best to flip one over onto your hand and coat the bottom with the other hand. Then just put the chocolate side down on the parchment or waxed paper.
Tips for Making this Keto Coconut Macaroons Recipe
If you're worried about making these keto macaroons, don't be! Once you add all the ingredients to the bowl, you'll be scooping out the gluten-free mixture with a cookie scoop in no time at all.
When making these gluten free coconut macaroons, make sure that you're paying attention to your ingredients. Using sugar-free or keto chocolate is key for keeping these sugar-free macaroons within the keto guidelines. (You might see people out there on Facebook and Pinterest who swap out ingredients, but I'm pretty strict on my purchases and staying true to the recipes.)
Common Questions
What are macaroons vs macarons?
Many think that they're the same, but they're not! Macarons are made using almond meal, while macaroons have shredded coconut as the ingredient. (But both are super delicious!)
What do macaroon cookies taste like?
Macaroon cookies are chewy on the inside with a slightly sweet flavoring. You'll get a hint of the coconut with each and every bite. Adding the chocolate just helps make them a bit sweeter. Keto macaroons taste so much like macaroons made with regular sugar that no one will know your secret.
Can you freeze these keto coconut macaroons?
You can, and it's so simple to do! Just make sure to let them cool down all the way once you bake them, and then add them to a freezer-safe container or bag.
When you're ready to eat them, set them in the refrigerator to unthaw. (or you can eat them frozen as well!) I put a couple in a sandwich bag so I can enjoy a few at a time.
Do you have to store these cookies in the fridge?
You don't have to refrigerate them if you will enjoy them all within a day or two. I generally refrigerate all my keto baked goods. As long as you keep them in an airtight container, they're good in the fridge for weeks or in the freezer for months. I find that they have a better flavor when served at room temperature, so just leave them out for a bit before enjoying.
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Ingredients
- 8 oz finely shredded coconut this is equal to 2 ½ cups
- 13.5 oz coconut milk full fat canned
- 2 eggs
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon coconut flour
Topping (optional)
Instructions
- Preheat oven to 350.
- Mix together all the ingredients until well combined. Using a large cooking scoop drop 16 scoops onto 2 cookie sheets.
- Bake for 30 minutes or until the edges are golden and the cookies are slightly firm to the touch.
Topping (optional)
- Melt the chocolate chips in the microwave, stirring every 20 seconds. When they are 75% melted remove and stir until they finish melting.
- Use the melted chocolate to drizzle on top of the cookies or to coat the bottoms To coat the bottoms turn a cookie upside down in your palm and spread the bottom with chocolate. Place it chocolate side down on waxed paper or parchment peper..
Notes
Nutrition
Roberta says
I've always done cookies of this kind using just egg whites, but next time I'll try to prepare the version you're posting with whole eggs... curious to disconver the differences in terms of texture and mouth-feeling!
Barbara A Jones says
These cookies sound so good. I will surely make them. I love macarons and haven't had any since I went on a low carb diet for diabetes. I love all your recipes. Thanks for posting them. Sincerely Barbara Jones