Line a large plate or baking tray with parchment paper and set aside.
In a large mixing bowl or high-speed blender, combine all your ingredients until fully incorporated. If the batter is too crumbly, add a little more sticky sweetener and/or coconut milk until a thick batter remains.
Using your hands, form into small balls. Press each ball lightly into a cookie shape. Refrigerate or freeze until firm.
* Maple syrup, monk fruit maple syrup, brown rice syrup, agave, and honey all work. ** I use canned coconut milk as it is thicker than milk from a carton. If you use carton milk, you may need to increase your sticky sweetener to compensate. If you love keto coconut macaroons, you'll also love keto English muffins and keto mug brownies.