Keto Coconut Macaroons

These coconut macaroons are a delicious keto and low carb coconut cookie made with just 3 ingredients! No sugar and no grains needed!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings Macaroons

Calories 108kcal

Author Arman Liew

Ingredients

4 large egg whites room temperature
2 tablespoon granulated sweetener of choice monk fruit sweetener or erythritol
2 cups shredded unsweetened coconut

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 sweetener 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

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.

Nutrition