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!
