*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!
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
Keto Coconut Macaroons are a great way to satisfy your sweet cravings on the keto diet!
They're healthy, easy to make, paleo-friendly, gluten-free and will be a great addition to your holiday celebrations!
(Or simply as a delicious keto snack!)
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.
Set aside and let it cool off.
In a large enough bowl, beat the two egg whites until stiff.
Fold in the remaining ingredients (erythritol, vanilla extract + pinch of salt) as well as the shredded coconut.
Place plastic wrap on the bowl and chill in the fridge for 30-40 minutes.
Preheat the oven to 350°F/180°C.
Remove the bowl from the fridge and start forming small balls.
You can use your hands or a tool of your choice (I used a tablespoon scoop.)
Place the coconut macaroons on a baking tray lined with parchment paper and bake them for approx. 15 minutes.
(The time may vary slightly, depending on the size of the coconut macaroons. Adjust the time accordingly if you make bigger/smaller balls and check periodically to avoid burning.)
Optional step:
Melt the sugar-free chocolate using a double boiler.
Dip the cooled off coconut macaroons into the chocolate and place them onto a baking tray lined with parchment paper.
Chill the coconut macaroons until the chocolate has hardened.
Enjoy the keto coconut macaroons with a hot cup of coffee or tea!
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 Keto Coconut Macaroon
Servings 12
- Amount Per Serving
- Calories 32
- % Daily Value *
- Total Fat 2.9g5%
- Total Carbohydrate 0.9g1%
- Dietary Fiber 0.6g3%
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
Set aside and let it cool off.
In a large enough bowl, beat the two egg whites until stiff.
Fold in the remaining ingredients (erythritol, vanilla extract + pinch of salt) as well as the shredded coconut.
Place plastic wrap on the bowl and chill in the fridge for 30-40 minutes.
Preheat the oven to 350°F/180°C.
Remove the bowl from the fridge and start forming small balls.
You can use your hands or a tool of your choice (I used a tablespoon scoop.)
Place the coconut macaroons on a baking tray lined with parchment paper and bake them for approx. 15 minutes.
(The time may vary slightly, depending on the size of the coconut macaroons. Adjust the time accordingly if you make bigger/smaller balls and check periodically to avoid burning.)
Optional step:
Melt the sugar-free chocolate using a double boiler.
Dip the cooled off coconut macaroons into the chocolate and place them onto a baking tray lined with parchment paper.
Chill the coconut macaroons until the chocolate has hardened.
Enjoy the keto coconut macaroons with a hot cup of coffee or tea!
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
More like this:
Keto Chocolate Snowball Cookies
Staying on the ketogenic diet during the holidays is difficult – but not with these 1.8g net carb keto chocolate snowball cookies!
Super Fluffy Keto Pancake Bites (Kaiserschmarrn)
This 2g net carb keto version of traditional Austrian-style shredded pancake aka “Kaiserschmarrn” is the perfect comfort food while on the ketogenic diet!
Soft Keto Pumpkin Cookies
These soft keto pumpkin cookies with only 1.6g net carbs will be the perfect ketogenic comfort food during the holiday season!
Easy Sugar Free Keto Peanut Butter Mousse
This super easy sugar-free keto peanut butter mousse will satisfy your sweet cravings on the ketogenic diet with only 3.6g net carbs per serving!
Keto Pecan Sandies (Low Carb Pecan Shortbread Cookies)
These keto pecan sandies will satisfy your sweet cravings on the ketogenic diet with only 1.2g net carbs per cookie! Ready in 20 min!
Super Easy Keto Pecan Pie Mousse
The perfect ketogenic treat for the holiday season – keto pecan pie mousse! Tastes super delicious without all of the effort of traditional pecan pie!
Think your carb calculation might be off. According to erythritol package 1 tsp equals 4 gram carb. Your recipe calls for 4 tbsp, which equals 12 tsp, therefore each cookie (if 12) has 4 carbs
Erythritol is a sugar alcohol which your body can’t digest.
Sugar alcohols are carbohydrates but that by itself doesn’t say a lot – fiber is a carbohydrate too but our bodies can’t digest it properly, that’s why we usually subtract fiber from the carbohydrate count of food to calculate our net carbs.
The same goes for sugar alcohols – they just pass through our systems without leaving an impact at all.
(Which is a good thing if you don’t want to spike your blood sugar.)
So because erythritol passes through our system basically “untouched”, you can subtract the carbs from erythritol completely.
Hope this clears up the confusion ????
Love, Uliana