Keto Macaroons
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These keto macaroons need just 3 ingredients and take 12 minutes to make. Sweet and full of coconut flavor, NO ONE will believe they are sugar free and low carb! 1 gram net carb per macaroon.
Why these keto coconut macaroons work
I’ve been making these coconut macaroons since 2020, but even with tons of positive reviews and ratings, there was a few similar issues with graininess and a cooling aftertaste. I recently retested the ingredients using a newer sweetener, and love how consistent they are. Here’s why I love them even more now:
- Best texture. They bake up crisp and golden on the outside, while staying soft and chewy in the center.
- 3 ingredients. Sweetener, coconut, and egg whites.
- Gluten-free, dairy-free, and low carb. And with just 1 gram of net carbs!
I know macaroons are sometimes considered a ‘holiday dessert’, but I’ve been known to make them year-round, and my partner and friends never complain!
Key Ingredients
Full measurements are in the recipe card below.
- Egg whites. Room-temperature egg whites, NOT from a carton. The latter has added preservatives to extend shelf life. Once you try to beat it together, it doesn’t hold its shape.
- Allulose. I originally used monk fruit or erythritol, but after retesting the recipe, I found allulose produces a noticeably smoother texture. It dissolves more easily, preventing grittiness and eliminating the cooling aftertaste common with erythritol.
- Shredded coconut flakes. Unsweetened shredded coconut flakes. Either finely shredded or standard coconut flakes can be used.
How to make keto macaroons
In a large mixing bowl, beat the egg whites with the granulated sweetener until stiff peaks form. Gently fold in the shredded coconut flakes, ensuring all the coconut is coated.
Now, using a cookie scoop or a large spoon, scoop out portions of the mixture onto a lined baking sheet. Bake for 10-12 minutes, or until just set. Let them cool at room temperature before enjoying them.
Arman’s recipe tips
- Do not overbake. Macaroons might feel soft, but they will continue to bake as they cool down.
- Please check the coconut packaging. I’ve had readers emailing me packages of their shredded coconut, which says ‘all natural” or “no added sugar”, only to have sugar or another sweetener in the ingredient list. Coconut should be the only ingredient!
- Start with a dry mixing bowl. This is key to perfectly whipped egg whites. Even a small amount of water will affect how thick the mixture is.
Flavor variations
Like traditional macaroons, you can add 1/2 teaspoon of almond extract for almond macaroons, 1/2 a teaspoon of vanilla for vanilla macaroons, or dip the base in melted sugar-free chocolate chips for chocolate-covered macaroons.
How to store leftovers
To store: Macaroons can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks. Feel free to store them in the refrigerator if you’d like them to keep longer.
To freeze: Place cooled macaroons in a ziplock bag and store them in the freezer for up to 6 months.
Keto Coconut Macaroons
Ingredients
- 4 large egg whites room temperature
- 2 tablespoons allulose 24g
- 2 cups shredded unsweetened coconut 160g
Instructions
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, beat your egg whites until soft peaks form. Slowly add in the allulose and continue beating until stiff peaks form. Fold through the shredded coconut until combined.
- Using a cookie scoop or large spoon, scoop out portions of the mixture and place them on the lined sheet.
- Bake the macaroons for 10 minutes, or until golden around the edged and on top. Remove from the oven and let cool at room temperature.
Notes
- Leftovers: Keep at room temperature for 2 weeks or in the freezer for up to 6 months.
Nutrition
More simple keto cookies
These keto chocolate chip cookies have no flour or grains in them, and taste like they are from a bakery.
Keto sugar cookies are a holiday staple, and I tested this recipe so many times to replicate standard sugar cookies.
I love keto no bake cookies when I want a quick and easy dessert with a handful of ingredients.
Keto shortbread cookies that practically melt in your mouth? Yes please!
I love this recipe! I finished them off by dipping the bottoms in Hersheys sugar-free chocolate chips! Nummy!
Oh what a fabulous idea, MKG- love a chocolate dipped macaroon! Thanks for the lovely review and rating!
I make a lot of your recipes so when I seen this one I said yes sir I’m sure there going to be delicious!!!! Thank you for all your time to put these recipes together about five hours❤️
Please do, Trina. I appreciate your lovely words and kind review.
So tasty! You can also dip them in low carb chocolate! Or you can add peanut butter on top.
I added two more tablespoons of sweetener and I also used date sugar as a low carb sweetener turned out great.
Been wanting to try this a long time- can I use powdered egg whites and maltitol? (maltit) ??
That won’t work sorry- it needs to be fresh egg whites and maltitol is a little grainy.
These are delicious! I’m pre-diabetic and this hits the spot when craving a sweet treat. These will be one of my ho to recipes.
So good and so very simple!!
Made these and they are off the chain delicious! I am going to try adding keto dried cranberries and Lily’s white chocolate chips and see if they make pretty, delicious cookies. I have tried many of your recipes, all with awesome results! Thank you for sharing.
LOVE those additions, Cheryl! I appreciate your kind words. Let me know how you go with them!
Hi.
These were easy and look delish…however, I needed to cook them almost double the time. I used a small cookie scooper and made 18 from this recipe and at 10 mins, they weren’t at all browned.
I waited for them to brown around the tops and edges as indicated and hopefully, they will turn out.
I’ve used your recipe for ages now…bravo! And I like the updated pic and bio.
Thanks so much, Kelli! I’m so glad you enjoyed them. I’m wondering if you used a larger scoop? (even a small one is bigger than a spoon).
Thanks for your kind words!
This recipe is brilliant. I am often stuck with leftover egg whites (keto life) and this is a good way to make use of them. The key is continuing to mix the sweetener into the fluffy egg whites. Yields soft, gooey macaroons that everyone at work loves (I’m lucky to get one or two to myself).
Can’t wait to try the macaroons. They look yummy!
These are my new go-to treat. Easy and delicious. I drizzle mine with sugar-free dark chocolate – perfection!
These are excellent. The perfect keto dessert. I drizzle sugar-free dark chocolate on mine – perfect!
Loving your keto recipes & cooking they can be embraced by all peoples irrespective of Keto lifestyle 🙏👍 WIN WIN 👏👌🫶
Can this be made with granulated stevia?
I wouldn’t recommend it as it is too concentrated.
Delicious and filling! May add a little more sweetener next time as I really have a sweet tooth. However these are sweet enough to be satisfying w/o
causing a binge for sweets. Makes a lot too.
Hi!!!
Can I please use an allulose/ monk fruit blend?
Thank you so much!!!
Zahra
Hi! Yes, Zahra- we’ve updated the recipe to reflect using allulose, which many readers prefer now to the original erythritol/monk mix 🙂
Baked them in the air fryer for 7-8 minutes. Super airy and just sweet enough. Enjoying your recipes. Thank you!
So welcome!
Could I pipe the mixture instead of using a spoon?
You could try, Yolanda! I found it’s easier to just spoon out.
Hey, do you have recipe ideas for the yolks?
I sure do- You can make my keto custard
Does this recipe still work if you use the whole egg (yolk and whites)?
Nope!
I have a recipe where she uses two large eggs at room temperature, and of course, the sugar, salt, vanilla, and coconut and they come out good. I’m going to try them soon both ways.
I am new follower-loving your recipes-thanks
So glad to have you here!