Sugar Free Keto Coconut Macaroons (Gluten-Free)

Name: Low Carb Coconut Macaroons
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 20 people
Ingredients: 1/3 cup water; 3/4 cup low carb sugar substitute (or less to taste); 1/4 teaspoon sea salt; 3/4 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)

By Lisa MarcAurele on December 10, 201854 Comments

Preorder my 5-Ingredient Keto Cookbook featuring over 120 simple recipes and get over 45 bonus recipes to use NOW!

Additional Info

Net Carbs: 1 g | % Carbs: 3.4 % | % Protein: 3.4 % | % Fat: 93.1 %

Soft sugar free keto coconut macaroons are perfect mini treats. Drizzle these low carb gluten free cookies with chocolate for more decadence.

Tall image of sugar free coconut macaroons on plate

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See Disclosure

I’ve been in the mood for some soft baked keto snacks like my basic coconut flour cookies. But I wanted to try something new and didn’t want to use coconut flour.

I thought I’d try to make cookies using out of unsweetened shredded coconut. There was a bag I found in my pantry with a “use by” date in a month so it needed to be used. So I decided to bake up some sugar free macaroons.

Carbs in Coconut

The carb count in coconut is very low. One cup of shredded raw coconut meat has about 12 grams total carbs of which 7 grams is fiber. Therefore, the net carbs in a cup of fresh coconut is about 5 grams. (data source)

In comparison, unsweetened dried coconut has about 20 grams of total carbs of which 14 grams are fiber. This makes it a keto friendly ingredient with only 6 grams net carbs per cup. (source)

And my gluten free keto coconut macaroons recipe contains no flour or added sugar. This makes these coconut cookies a perfect low carb treat.

Each one of these gluten free cookies has about 1 gram net carb. With a typical serving size at two or three, this makes makes each serving well under 5 grams net carbs.

Gluten free keto macaroons on plate overhead view

How to Make Keto Macaroons

I’ve been making my low carb coconut macaroons for over a decade. The recipe was published in August 2010, only a month after this blog was started. So you can be assured that this is a tried and true recipe.

However, the original posted recipe contained a mistake. I accidentally typed in 1 egg instead of two. So those who tried to make the cookies following the recipe had trouble getting the cookie dough balls to stay together.

I recently made a couple batches of these macaroons to verify the accuracy and they held together much better with the additional egg. There were some suggestions in the comments. But the real problem was that the egg amount wasn’t right in the original recipe.

So let’s see how these simple gluten free coconut macaroons are made…

Making the sugar free syrup for keto coconut macaroons

Making a 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.

Making the keto coconut macaroon dough in food processor

Forming the gluten free coconut macaroon dough

I like to use a food processor to form the dough for the keto coconut macaroons. But mixing by hand should work as well.

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

Then, a cookie scoop is used to form evenly-sized dough mounds that are then placed 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.

Baking the low carb macaroons and drizzling with chocolate

Baking and finishing the low carb coconut macaroons

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.

After the macaroons cooled down on a rack, I drizzled a small amount of melted low carb 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.

Thoughts on the Recipe

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.

Overall, I was please with the way these cookies came out. If the cookie dough isn’t holding together well, you can try lowering the amount of coconut from 4 cups to 3 cups.

Want a few more yummy coconut treats? Try the coconut chocolate chip cookies or chocolate chip coconut bars.

Low Carb Keto Coconut Macaroons Recipe

Short image of sugar free coconut macaroons on plate

Enjoy these easy and delicious sugar free macaroons. And be sure to let me know what you think of the recipe if you do give it a try by filling out the comment form below.

★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.

Print Review

4.15 from 14 votes

Low Carb Coconut Macaroons

Soft sugar free low carb macaroon cookies are perfect bite sized treats. Drizzle the with melted chocolate for more decadence.

Course Dessert

Cuisine American

Keyword coconut dessert, low carb dessert

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings people

Calories 130kcal

Author Lisa MarcAurele

Ingredients

1/3 cup water
3/4 cup low carb sugar substitute or less to taste
1/4 teaspoon sea salt
3/4 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

Additional Info

Net Carbs: 1 g | % Carbs: 3.4 % | % Protein: 3.4 % | % Fat: 93.1 %

Get Recipes Delivered Weekly

Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!

Note 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.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele 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.

DISCLAIMER: I am not a medical or nutrition specialist. Consult with your doctor before making any dietary changes to ensure it's right for you. The nutritional data for recipes on this site are calculated using a standard food database and should not be relied on without verifying against another calculation. The total carbohydrate count does not include erythritol if used in the recipe as it's been shown not to impact my own blood sugar levels. While I do my best to supply accurate information on this site, errors and omissions may occur. I do not accept any liability, direct or indirect, for any loss or damage which may directly or indirectly result from any advice, opinion, information, representation or omission whether negligent or otherwise, contained on this site. You are solely responsible for the actions you take in reliance on the content on, or accessed, through this site.

Comments