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!
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.
The best thing about these low-carb cookies is that you only need a handful of basic ingredients to make them!
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.
- 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.
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.
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.
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.
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 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.
️ 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.
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.
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.
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Low Carb Coconut Macaroons
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
© 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.
Can these be frozen? This is for my husband (I really don't like coconut) so there'll only be one eating them.
Yes. You can freeze the cookies after baking and then just thaw in the refrigerator before serving.
My macaroons tasted yummy, but they were almost too briddle to pick up. I will try one more egg next time 😉 Thanks
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.
add almond flavor instead of vanilla....Almond joy macaroons!!
WOW! JUST EAT ONE/two OF THOSE! Great!! My family/kids never noticed it was low carb! Thanks for sharing the recipe!!!
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 !
so easy and so good!
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!