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    Home / Recipes / Keto Desserts

    Keto Coconut Macaroons (Sugar-Free, Gluten-Free)

    By Lisa MarcAurele · Jun 30, 2020 · 56 Comments

    22.4K shares
    Jump to Recipe
    keto coconut macaroons pinterest image.

    Soft baked keto coconut macaroons are perfect mini treats to satisfy a sweet tooth. These low-carb cookies taste even better with dark chocolate drizzled on top!

    keto coconut macaroons on round platter with text overlay.
    Article Index
    • Ingredients
    • Quick tips
    • Instructions
    • ️ Serving suggestions
    • Variations
    • Related recipes
    • Recipe

    If you're in the mood for a little sweet treat, cookie recipes will become your new best friend. They are an easy keto dessert to make when you're craving baked goods.

    I thought I'd try to make cookies using out of unsweetened coconut. There was a bag I found in my pantry with a "use by" date in a month so it needed to be used.

    These low carb keto coconut macaroons are made without flour and have no added sugar. This makes these delicious cookies a perfect treat for anyone on a keto diet.

    Each cookie has about 1 gram net carb. With a typical serving size at two or three, this makes each serving well under 5 grams net carbs.

    Ingredients

    The best thing about these low-carb cookies is that you only need a handful of basic ingredients to make them!

    ingredients needed to make keto coconut macaroons recipe.

    Here's what you'll need to make the recipe:

    • Granulated sweetener provides the sweet taste without any net carbs.
    • Eggs are the binder for the cookies.
    • Unsweetened shredded coconut gives flavor and acts as a flour.
    • Vanilla extract adds a sweeter taste.
    • Salt enhances the flavor.
    • Keto chocolate chips are melted for an optional drizzle on top.

    Note: The full list of ingredients with amounts used is in the recipe card at the end of this post.

    Quick tips

    • Adjust the coconut as needed. Start with three cups and add in a little more if the cookie dough is too thin.
    • Use a cookie scoop. For uniform size and shape, it's best to form the dough balls with a small cookie scoop.
    • Adjust sweetener to taste. Everyone's sweetness level varies so use your own preference for the type of sweetener and amount.

    Instructions

    Just follow these easy step-by-step directions to make this easy keto coconut macaroon recipe.

    Prepare simple syrup

    I start out by making a simple syrup. This is done by boiling a mixture of water, low carb sweetener, and salt in a small saucepan over medium-high heat.

    After the liquid reaches a boil, it's removed from the heat. At this point, vanilla extract is added in.

    keto sweet syrup in saucepan.

    Prepare cookie dough

    I like to use a food processor to form the dough for these low-carb coconut macaroons. But mixing by hand should work as well. Or, you can combine the ingredients in a large mixing bowl with an electric mixer.

    First, the eggs and unsweetened dried coconut are combined. Next, the simple syrup is mixed in to form the dough.

    coconut macaroon cookie dough in food processor.

    Scoop dough

    Use a small cookie scoop to form evenly-sized dough mounds and then place each on a lined cookie sheet. I like to use a silicone baking mat, but parchment paper works too. You can also grease the pan if desired.

    dough balls on silicone mat lined cookie sheet.

    Bake

    The cookies are baked for an initial 8 minutes and then the pan is rotated and baked for another 4 minutes.

    I have a convection oven and I find the items in back closest to the fan will brown up first. That's why I like to rotate the pan, especially for coconut cookies which can brown up quickly.

    baked coconut macaroons on silicone mat lined cookie sheet.

    Add chocolate

    After the macaroons cooled down on a rack, I drizzled a small amount of melted sugar-free chocolate chips on each cookie. It added flavor and made them look prettier.

    I find a chocolate melter does the best job in melting chocolate at the right temperature.

    melted chocolate chips.

    ️ Serving suggestions

    These sugar free coconut macaroons are a popular cookie to enjoy over the holiday season for those following a ketogenic diet. But you can enjoy them any time as a dessert or sweet snack.

    They go well with a glass of keto iced coffee in the summer or a cup of bulletproof tea in the cooler months.

    baked cookies with chocolate drizzle added.

    Variations

    These sugar free low carb coconut macaroons cookies are not overly sweet.

    If you have just recently cut out sugar, you may want to add more sweetener or use Splenda for a sweeter taste. However, if you've been on a low-carb diet for a while, you may choose to reduce the sweetener amount.

    overhead view of cookies on round white platter.

    Related recipes

    If you enjoyed this keto macaroon recipe, you may be looking for more easy keto snacks. Take a look at some of our other low-carb cookie and bar recipes.

    • Coconut flour cookies have been one of the most requested recipes.
    • Chocolate chip coconut bars will become another favorite.
    • Keto snowball cookies are another popular holiday treat.
    • Coconut chocolate chip cookies combine two great cookie flavors in one.
    • Keto granola bars are soft and chewy in texture and take little time to prepare.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    keto coconut macaroons on round white platter.

    Low Carb Coconut Macaroons

    4.10 from 21 votes
    Soft sugar free low carb macaroon cookies are perfect bite sized treats. Drizzle the with melted chocolate for more decadence.
    Prep Time:10 minutes mins
    Cook Time:12 minutes mins
    Total Time:22 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 20 people
    Calories: 130

    Video

    Ingredients

    • ⅓ cup water
    • ¾ cup low carb sugar substitute or less to taste
    • ¼ teaspoon sea salt
    • ¾ teaspoon sugar-free vanilla extract
    • 2 large eggs
    • 3-4 cups unsweetened shredded coconut start with 3 cups, add more as needed
    • sugar-free chocolate chips optional
    US Customary - Metric

    Instructions

    • Preheat oven to 350 degrees. Lightly spray baking sheet with non-stick spray.
    • Combine water, low carb sweetener, salt, and vanilla extract in a small saucepan and bring to a boil over medium-high heat. Stir resulting syrup and remove from heat.
    • Combine the egg and coconut flakes in food processor. Add the syrup and process to form dough. Using cookie scoop, place mounds about an inch apart on baking sheet.
    • Bake for 8 minutes then rotate baking pan in oven. Bake for an additional 4 minutes or until light brown. Cool on rack. Drizzle with melted chocolate, if desired.

    Notes

    Makes about 40 cookies.
    Start with 3 cups of dried coconut shredded coconut and add a little more if needed for the right consistency. If the cookie dough doesn't hold together well, you can add a bit more beaten egg into the dough.
    The sweetener amount can be adjusted depending on taste preference. Those who have been on low carb for a while might prefer less and those just giving up sugar may prefer more sweetener.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 2cookies | Calories: 130 | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 43mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.7mg

    Additional Info

    Net Carbs: 1 g | % Carbs: 3.4 % | % Protein: 3.4 % | % Fat: 93.1 % | SmartPoints: 7
    Values
    Array
    (
        [serving_size] => 2
        [calories] => 130
        [carbohydrates] => 4
        [protein] => 1
        [fat] => 12
        [saturated_fat] => 10
        [cholesterol] => 18
        [sodium] => 43
        [potassium] => 107
        [fiber] => 3
        [sugar] => 1
        [vitamin_a] => 25
        [vitamin_c] => 0.2
        [calcium] => 8
        [iron] => 0.7
        [serving_unit] => cookies
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    Post updated in December 2018. Originally published August 2010.

    « Keto Coconut Flour Chocolate Chip Cookies
    Ham and Cheese Strata for a Holiday Brunch »

    Related Posts

    Reader Interactions

    Comments

    1. Kayley

      April 22, 2021 at 2:54 pm

      Can these be frozen? This is for my husband (I really don't like coconut) so there'll only be one eating them.

      Reply
      • Lisa MarcAurele

        April 22, 2021 at 7:02 pm

        Yes. You can freeze the cookies after baking and then just thaw in the refrigerator before serving.

        Reply
    2. Wilma Fuchs

      November 24, 2019 at 3:31 pm

      3 stars
      My macaroons tasted yummy, but they were almost too briddle to pick up. I will try one more egg next time 😉 Thanks

      Reply
      • Lisa MarcAurele

        November 24, 2019 at 6:52 pm

        I've found it's best to let them cool completely and they are often best the next day after being stored in the fridge.

        Reply
    3. jo-ann johnson

      September 03, 2019 at 4:00 pm

      add almond flavor instead of vanilla....Almond joy macaroons!!

      Reply
    4. Marina Olsson

      May 30, 2019 at 1:26 pm

      5 stars
      WOW! JUST EAT ONE/two OF THOSE! Great!! My family/kids never noticed it was low carb! Thanks for sharing the recipe!!!

      Reply
    5. Carin Jacobs

      April 29, 2019 at 10:03 pm

      5 stars
      I found sugar-free dark chocolate bites with sea salt at Ralph’s grocery store and use them for the chocolate drizzle… Delicious! Thank you for the recipe !

      Reply
    6. Toni

      March 10, 2019 at 8:42 pm

      5 stars
      so easy and so good!

      Reply
    7. Amanda Carleton

      March 01, 2019 at 1:10 pm

      Hi just wanted to let you know that the recipe still shows 1 egg when you click on the Metric measurements. Can't wait to try this out!

      Reply
      • Lisa MarcAurele

        March 02, 2019 at 8:25 am

        Thanks! Fixed!

        Reply
    8. Fran

      February 20, 2019 at 3:18 pm

      5 stars
      Delicious, and easy to make! Just what my sweet tooth needs! Made for friends, everyone asked for the recipe.
      Gonna keep sugar free coconut in my pantry as a staple!

      Reply
    9. Leslie

      January 31, 2019 at 11:15 pm

      What size should the macaroons be? I tried this recipe tonight, and they just crumbled once I baked them. They did not stay together at all. I was so disappointed. As I balled them up they seemed to form nicely.... Suggestions? By the way, I did eat them in a bowl with drizzled chocolate and that was delish.

      Reply
      • Lisa MarcAurele

        February 01, 2019 at 7:46 am

        I used a regular cookie scoop, about 1 tablespoon size.

        Reply
    10. Martha Overby

      January 26, 2019 at 4:00 pm

      4 stars
      Just made your Coconut Macaroons and they are quite Yummy! BUT --- down in the NOTES after the recipe---and just before the Nutrition box, you mention coconut FLOUR! That threw me be cause "flour" was not in the ingredient list. I contacted a friend who makes these and she indicated no flour is required. You should clean that up so as not to confuse anyone else. Otherwise, great recipe!!!!!

      Reply
      • Lisa MarcAurele

        January 27, 2019 at 7:45 am

        Thanks for catching that typo!

        Reply
    11. Jeanie

      January 23, 2019 at 12:19 am

      Hi could you give me an equivalency in monk fruit powdered for sweetener.
      I bought a kilo to try out because it’s apparently a nicer taste.
      Thanks Jeanie

      Reply
      • Lisa MarcAurele

        January 23, 2019 at 7:42 am

        It depends on the monk fruit powder you are using. Is it a pure extract? If so what's the percentage of pure monkfruit? Is it a bulk sweetener? It's best to just use the sugar conversion with your product as the sweetener I used is a one-for-one sugar replacer.

        Reply
    12. Peta

      January 20, 2019 at 2:31 am

      5 stars
      I just made these exactly to the recipe and OMG! They are just divine! Thank you so much for such an amazing recipe, they will be a constant treat in our house!

      Reply
      • Lisa MarcAurele

        January 20, 2019 at 8:47 am

        You're welcome. Enjoy the keto coconut macaroons!

        Reply
    13. Kasia

      January 18, 2019 at 7:58 am

      I try this and it was awesome. Thanks for another treat - low carb never was that easy 😉

      Reply
      • Lisa MarcAurele

        January 18, 2019 at 9:21 am

        Thanks for letting us know how well they turned out!

        Reply
    14. Alex

      December 23, 2018 at 8:43 pm

      1 star
      This recipe was awful. It was far too dry, even after adding an additional egg, and wouldn't hold together. Such a waste of expensive ingredients.

      Reply
      • Lisa MarcAurele

        December 24, 2018 at 6:44 am

        If the dough doesn't hold well even after an additional egg, then the coconut was too absorbent. Unfortunately, the absorbency of dried coconut can vary so I'll add that note to the recipe.

        Reply
        • DMix

          January 03, 2019 at 5:05 pm

          5 stars
          You could have easily added coconut flour,almond flour, or regular flour to absorb everything. I added almond flour and they came out in one piece and they taste great. Instead of complaining about a FREE recipe, use your brain and fix your problem.
          Thank you Lisa for the recipe. I appreciate it.

        • Lisa MarcAurele

          January 04, 2019 at 8:50 am

          Thanks so much DMix!

    15. Brenda

      February 18, 2018 at 6:45 pm

      These are delicious! I used Pyure(next time I will use less).Did not use stevia extract powder, used 2 eggs and 3 cups of unsweetened shredded coconut I read the reviews while I was in the process and changed the measurements as I was having a problem also.I cooked the syrup for a few minutes after it came to a boil I will make these again ( often) .Thanks for the recipe it was what I was looking for

      Reply
      • Lisa

        February 19, 2018 at 6:06 am

        Thanks for sharing your mods! I decided to change the ingredient list to 2 eggs. I believe the 1 egg was a mistake and should have been 2 eggs.

        Reply
    16. Nancy

      January 31, 2018 at 8:38 pm

      Where did you get sugar-free vanilla extract?

      Reply
      • Lisa

        January 31, 2018 at 8:41 pm

        Just look for an extract with no sugar added.

        Reply
    17. Donna

      December 30, 2017 at 4:39 pm

      I agree with Leanne above, this recipe is way to dry to hold together. A better ratio would be 3 cups of coconut to 1 egg. Adding Coconut flour as you suggest would not help them it would just make them more crumbly. My batch is just to crumbly to hold together. A big dissapointment !

      Reply
      • Lisa

        December 31, 2017 at 6:30 am

        I'll work on this recipe with better ratios. They just held together for me.

        Reply
    18. Christy Edge

      July 13, 2017 at 11:49 am

      Just curious how you got less than 1 carb per cookie? My swerve has 4 carbs per teaspoon. That's 144 carbs in the whole batch just from the swerve. Plus 64 carbs from the coconut. So you're looking at 5-6 carbs per cookie of it only makes 36.

      Reply
      • Lisa

        July 13, 2017 at 12:42 pm

        The carbs in Swerve are from erythritol which have no impact so there's no need to count them. Also, the listed carbs are net. I'll fix that.

        Reply
    19. Yashta

      May 11, 2017 at 4:35 pm

      Hi I'm from South Africa I would like to know what is swerve?

      Reply
      • Lisa

        May 11, 2017 at 8:52 pm

        It's just a one-for-one sugar replacement. You can use any sweetener you have access to.

        Reply
    20. Leanne

      April 23, 2017 at 3:43 pm

      2 stars
      "Dough was very loose. It was difficult to form a mound. I added a touch of swerve and one more small egg and it was still loose. What else can we try? The ingredients are on the more expensive side to simply throw away and start over time and time again.

      Reply
      • Lisa

        April 23, 2017 at 3:59 pm

        Coconut flour may be a good add to help bind everything.

        Reply
    21. Megha

      November 21, 2016 at 1:10 pm

      Sounds good !!! what can 1/4 teaspoon stevia extract powder be substituted with? I have swerve and also liquid stevia .

      Reply
      • Lisa

        November 21, 2016 at 1:35 pm

        It's about 1/4 cup of Swerve or 1/2 teaspoon of liquid stevia.

        Reply
        • Megha

          November 21, 2016 at 2:51 pm

          Thank you so much Lisa. Is there a reason you've used stevia extract powder ?

        • Lisa

          November 21, 2016 at 2:58 pm

          It's just the sweetener so had on hand when creating the recipe.

    22. Catintherain

      August 25, 2016 at 4:41 am

      4 stars
      Thank you, I was looking for something like this! I always crave those Voortman's coconut cookies, and this recipe should make a great alternative.
      The syrup can be thickened with 1/4 tsp glucomannan, or more if needed.

      Reply
      • Lisa

        August 25, 2016 at 7:44 am

        Thanks for the tip on the thickener! Glucomannon is perfect!

        Reply
    23. RoseAnn Pacheco

      August 17, 2016 at 10:26 pm

      4 stars
      Hi, Just tried this coconut macaroon recipe..taste delicious..the only problem was that they are not sticking together very well..Even after being cooled..It's like there was too much coconut to syrup to hold them together..

      I think I will try less coconut next time and see if that helps..Do you have any other suggestions on what might make them stick better together??

      Love, Love your recipes...Thanks, R

      Reply
      • Lisa

        August 18, 2016 at 6:30 am

        I would add an egg and maybe reduce the water.

        Reply
        • RoseAnn Pacheco

          August 18, 2016 at 4:54 pm

          5 stars
          thanks Lisa, I will give that suggestion a try..
          R

    24. Karen rivet

      February 11, 2016 at 12:01 pm

      How many carbs in them?

      Reply
      • Lisa

        February 11, 2016 at 12:05 pm

        I'm getting 3.6 grams carb with 2.7 grams fiber so a net carb of 0.9 grams per cookie.

        Reply
        • Sonia Mehrotra

          October 12, 2017 at 3:42 pm

          5 stars
          Hi..am a little confused about the carb content as your write up and the nutrition facts accompanying the recipe both show 2 carbs per cookie or 4 carbs per serving of two...and here you are saying it's 0.9 per cookie..what am I missing?

        • Lisa

          October 13, 2017 at 8:31 am

          0.9g is the net carbs (minus fiber)

    25. Valle

      July 17, 2015 at 6:48 pm

      I love these !! I'm doing keto diet so sweets are a distant memory , but these were perfect to fill the void lol. The syrup stays more of a loose liquid but the macaroons still turned out perfectly . I bought a sugar free candy bar which I melted and drizzled over them . I used Splenda instead of stevia Bc that's what I had on hand . I will definitely make these again !

      Reply
      • Lisa

        July 17, 2015 at 7:05 pm

        Thanks for trying and letting us know how they turned out!

        Reply
    26. Arlene

      April 20, 2015 at 5:21 pm

      How long does it take to turn to syrup? I went about 5-10 min and it's still watery consistency?

      Reply
      • Lisa

        April 20, 2015 at 5:35 pm

        It is a watery syrup. You should remove after erythritol has melted down.

        Reply
    27. Emily

      March 26, 2015 at 7:18 am

      Yummy I will just add a small amount of this coconut nectar http://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ and let's see if it works 🙂

      Reply
      • Lisa

        March 26, 2015 at 7:58 am

        Never tried coconut nectar, but sounds like it would be a nice addition.

        Reply
    4.10 from 21 votes (7 ratings without comment)

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