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Coconuts are a great addition to the ketogenic diet.
They are packed with healthy fats, fiber, and micronutrients while having a low carb count.

I eat them in any form imaginable, and I also love to try out new keto-friendly coconut recipes.
Recently I made a healthy keto-adaptation of Mounds Bars/ Bounty Bars and they turned out AMAZING!

(You can find the recipe for the Keto Mounds bars/ Bounty bars by clicking here!)

The success of these healthy keto coconut bars made me excited to explore even more recipes and make keto adaptations of them.
This recipe is the result for my quest to make keto coconut macaroons!

Coconut macaroons are a huge thing in Germany – they are traditional German Christmas cookies and in the months of November and December, you can find them anywhere.
The only culprit with them (like with any “normal” cookies) is that they are full of sugar.
And I figured they don’t have to be.

These keto-friendly coconut macaroons are completely sugar- and gluten-free, they don’t contain a lot of carbs and the coconut adds a decent amount of fiber too!
One cookie has 0.3 net carbs (0.9g total carbs with 0.6g dietary fiber), 2.9g of fat, 0.9g protein and 32 calories – so they are abolutely perfect for anyone who is on the ketogenic diet or generally living a low carb lifestyle.

OTHER KETO CHRISTMAS COOKIES:

Keto Vanilla Crescent Cookies (Keto Christmas Cookies)

Keto Cinnamon Star Cookies (Keto Christmas Cookies)

KETO COCONUT MACAROONS INGREDIENTS:

To make these coconut keto cookies, you only need 4 ingredients + one optional one.
Like with most of my recipes, you probably have most of the ingredients already at home if you’re living a low carb lifestyle!
 

HOW TO MAKE KETO COCONUT MACAROONS:

 
1. Roast the shredded coconut:
Preheat your oven to 350°F/180°C.
Distribute the shredded coconut evenly on a baking tray lined with parchment paper and place it in the oven.
Roast the shredded coconut for approx. 3-4 minutes until it has a light golden color.
(Make sure to keep an eye on the shredded coconut, I burned it the first time I tried this recipe!)
 
2. Mix the remaining ingredients:
While the shredded coconut cools off, beat the two egg whites until stiff.
Fold in the remaining ingredients as well as the roasted shredded coconut.
Place plastic wrap over the bowl with the coconut macaroon “dough” and chill it in the fridge for approx. 30-40 minutes.
 
3. Bake:
Remove the coconut mixture from the fridge and form small balls.
(I used a tablespoon scoop to form the balls.)
Place them on a baking tray lined with parchment paper and bake for approx. 15 minutes at 350°F/180°C.
☝︎ The baking time may vary if you make bigger or smaller balls! Adjust the baking time accordingly.
 
4. Optional:
Melt the sugar-free chocolate and dip the macaroons into the chocolate.
Place the chocolate-dipped macaroons on a baking tray lined with parchment paper and let them coof off.
(Place them in a fridge to accelerate the hardering of the chocolate.)
 
5. Serve:
Enjoy the keto coconut macaroons with a nice cup of coffee or tea!
 
 
One Keto Coconut Macaroon has 0.3 net carbs (0.9g total carbs with 0.6g dietary fiber), 2.9g of fat, 0.9g protein and 32 calories.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

 
 

OTHER DELICIOUS & SATISFYING KETO TREATS:

 
Do you want to discover even more sweet keto treats? I’ve got you covered! Check out these posts too:
 

Healthy No Bake Ferrero Rocher Keto Fat Bombs

Healthy No Bake Pumpkin Pie Keto Fat Bombs

Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)

DIY Keto Mounds Bars/ Bounty Bars (Healthy Keto Coconut Bars)

Easy 3-Ingredient Keto Tiramisu Mousse

Chocolate Keto Mug Cake With Peanut Butter Core