If you’re a coconut fan, you’re going to love this recipe. These toasted coconut macaroons are crispy, chewy, and naturally low carb and keto friendly.
I’ve made a lot of low carb cookie recipes over the years, and this one keeps coming back into my rotation. It’s just that good, and so easy to put together.
You don’t need any special flours or hard-to-find ingredients. Shredded coconut, egg whites, a sugar-free sweetener, and a couple of extracts for flavor. That’s basically it.
The chocolate drizzle at the end is optional, but honestly, I wouldn’t skip it. It takes these from great to amazing.
They’re perfect for when you need a little something sweet after dinner or want a quick treat to keep in the fridge for the week.
Why You’ll Love This Recipe
Only 6 Ingredients – These toasted coconut macaroons need just six simple ingredients that are easy to find, making them one of the simplest keto treats you can bake.
Naturally Gluten Free – Since shredded coconut replaces any flour, these macaroons are totally gluten free without any substitute ingredients or weird textures.
No Sugar Needed – Powdered erythritol gives these macaroons the perfect sweetness without spiking your blood sugar, so they fit right into your keto lifestyle.
That Toasted Coconut Flavor – Baking these until deep golden brown gives them an incredible toasty, nutty flavor that you honestly won’t believe came from such a simple recipe.
Ingredients
- 2 1/2 cups Unsweetened Shredded Coconut
- 3 Large Egg Whites
- 1/3 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- Pinch of Salt
- 2 oz Sugar-Free Dark Chocolate, melted (for drizzling)
How to Make
Step 1
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk egg whites until frothy. Add powdered erythritol, vanilla extract, almond extract, and salt, and whisk until well combined.
Step 3
Fold in the shredded coconut until every strand is evenly coated with the egg white mixture.
Step 4
Using a tablespoon or small cookie scoop, drop compact mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently press each mound into a neat dome shape.
Step 5
Bake for 20-25 minutes until the tops and edges turn a deep golden brown. Let cool completely on the baking sheet.
Step 6
Drizzle melted sugar-free dark chocolate over the cooled macaroons using a fork or spoon. Let the chocolate set at room temperature or refrigerate for 10 minutes before serving.
Helpful Tips
Pack the Mounds Tight
When you scoop the coconut mixture onto the baking sheet, really press it together firmly in your hand or in the scoop. If the mounds are loose and shaggy, they will spread out and fall apart in the oven instead of holding a nice dome shape.
A small cookie scoop works great for this because you can pack the mixture in and get uniform sizes. If you don’t have one, use a tablespoon and your fingers to squeeze each mound together tightly before placing it down.
Slightly wetting your fingertips with water makes it easier to shape the tops into smooth domes without the coconut sticking to you.
Whisk the Egg Whites Until They’re Really Frothy
You’re not making a meringue here, so you don’t need stiff peaks or anything like that. But you do want the egg whites to be noticeably frothy and foamy before you add the erythritol and extracts. This takes about 30-45 seconds of whisking by hand.
The frothiness is what acts as the glue holding the coconut together. If you just barely stir the egg whites and dump in the coconut, the macaroons won’t bind properly and they’ll crumble after baking.
Use Powdered Erythritol, Not Granulated
The recipe calls for powdered erythritol specifically, and this matters. Granulated erythritol won’t dissolve into the egg whites the same way, and you can end up with a gritty, crunchy texture in the finished macaroons.
If you only have granulated erythritol on hand, just run it through a blender or coffee grinder for about 20-30 seconds until it turns into a fine powder. It works perfectly after that.
This also helps the sweetener distribute evenly through the mixture so every bite tastes the same.
You Might Also Like
- Low Carb Coconut Macaroons
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Chocolate Chip Cookies
- Low Carb Caramel Pecan Clusters
- Low Carb Snickerdoodle Cookies
Frequently Asked Questions
What sugar-free dark chocolate works best for drizzling?
Look for sugar-free dark chocolate that uses sweeteners like erythritol, stevia, or monk fruit. Brands like Lily’s or ChocZero are popular choices in the keto community and melt smoothly for drizzling.
To melt the chocolate, use short 15-second bursts in the microwave, stirring between each one, so it doesn’t burn. You can also melt it gently in a small bowl set over a pot of simmering water if you prefer more control over the process.
Low Carb Toasted Coconut Macaroons
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk egg whites until frothy. Add powdered erythritol, vanilla extract, almond extract, and salt, and whisk until well combined.
- Fold in the shredded coconut until every strand is evenly coated with the egg white mixture.
- Using a tablespoon or small cookie scoop, drop compact mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently press each mound into a neat dome shape.
- Bake for 20-25 minutes until the tops and edges turn a deep golden brown. Let cool completely on the baking sheet.
- Drizzle melted sugar-free dark chocolate over the cooled macaroons using a fork or spoon. Let the chocolate set at room temperature or refrigerate for 10 minutes before serving.