My keto macaroons are so easy to make! They taste just as airy and irresistible as regular coconut macaroons - minus all the carbs and sugar. Let me show you how to make sugar free maracoons in only 20 minutes.
The great thing about coconut recipes - apart from the delicious coconut flavor - is that they always seem to be very simple and require only a few ingredients.
Just like these keto coconut macaroons! They require only 4 main ingredients and are ready in under half an hour.
We make them regularly, because they are such an easy treat.
Want more coconut recipes? Try my coconut haystacks, coconut almond butter bars and this sugar-free bounty bar bark.
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🌟 Why You'll Love This Recipe
- So much flavor - Coconut heaven, with hints of vanilla and dipped in sugar-free chocolate
- Light, airy and fluffy texture
- Dairy-free, gluten-free, low carb and keto friendly - just 1.7g net carbs per macaroon
Ingredients
Here are the ingredients I used for keto macaroons:
- Egg whites - from large eggs. Make sure the eggs are very fresh for best results.
- Powdered sweetener - I recommend powdered erythritol, an erythritol based monk fruit sweetener or Swerve. Don't use xylitol or allulose, they make the egg whites soft.
- Shredded coconut - Also called desiccated coconut. Make sure it is unsweetened. I blended the coconut shreds in the food processor first to make them finer and smaller. This is optional, but made it easier to form the macaroon shapes.
- Coconut butter - This contains contains both the coconut oil and the coconut meat. You can omit it, but we enjoy the buttery dimension it adds. As an alternative, use coconut cream or 2 tablespoons of coconut oil.
- Vanilla extract - optional, but recommended
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how to make sugar free coconut maracroons. Here are the basic steps.
Scroll down to the recipe card for the detailed method and nutrition details.
STEP 1
In a large mixing bowl, whisk the egg whites with an electric mixer until they form stiff peaks.
STEP 2
Add powdered sweetener to the egg whites and mix until combined.
STEP 3
Add the melted coconut butter and vanilla. Blend until combined.
STEP 4
Fold in the unsweetened shredded coconut with a wooden spoon or spatula until just combined. Try to keep some air inside the mix!
Step 5: Using a cookie scoop or your hands, form round shapes with a flat bottom. Place them on a baking sheet lined with parchment paper. Bake in the oven until lightly browned on the top.
Step 6: Once the macaroons are fully cooled, melt the chocolate. Dip the bottoms of the macaroons into the chocolate and place back onto the parchment paper.
Then, cool them in the fridge until set.
Katrin's Top Tips
The key for fluffy keto macaroons are egg whites that are whipped to stiff peaks.
Always use fresh eggs for this, and check that your bowl is clean and dry. Even a little water, fat or egg yolk can prevent the whites from becoming stiff.
I achieve best results with a glass or porcelain mixing bowl and a handheld electric mixer like the one shown in the top image.
Recipe FAQs
Yes. Desiccated or shredded coconut contains just 5.5 grams of net carbs per 1 cup or 75g, making it a great food of anyone on the keto diet. It is also rich in fibre and packed with nutrients such as manganese, copper and selenium (source).
Macaroons are often confused with French macarons. What is the difference? Both start with beaten egg whites and sugar (or sweetener). But whilst macarons are made with almond flour, macaroons are made by folding shredded coconut into the meringue. In essence, we are making keto coconut cookies!
Make a sugar free custard, keto rice pudding or keto mayonnaise.
Either your egg whites were not stiff or the shredded coconut pieces were too large. I blended my coconut to finer shreds before I added it. If you want to use the shredded coconut without blending it first, you must use a cookie scoop and pack the mix tightly. If it is too sticky, add more coconut shreds.
Variations
Substitute: You can substitute the coconut butter for coconut cream. This will result in a lighter coconut macaroon texture that resembles a moist cookie.
Add: Add a pinch of salt to bring out the flavors even more.
Omit: It's also possible to omit the coconut butter altogether. This will reduce the amount of net carbs and give an even lighter texture.
Toast: For an extra-rich coconut taste and all-over golden colour, toast the desiccated coconut before using. Simply put it in a dry frying pan and heat until golden.
Drizzle: Option to drizzle the melted sugar-free chocolate over the macaroons as well.
Storage
Refrigerator: Sugar-free macaroons can be stored in an airtight container at room temperature or in the fridge for up to 2 weeks.
Freezer: You can also freeze them for up to 3 months. Freeze in a single layer so they don't stick together. Let them defrost on the counter.
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Recipe
Keto Macaroons
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
For the Macaroons
- 3 large egg whites
- 3 tablespoon powdered sweetener
- 3 tbsp / 40g coconut butter melted, or use coconut cream
- 2 cup / 200g desiccated coconut unsweetened
- 1 teaspoon vanilla extract optional
For the Chocolate Dip (optional)
- ⅓ cup sugar free chocolate chips 60g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
- Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
- Add the powdered sweetener and whisk until fully incorporated.
- Add the melted coconut butter and vanilla extract and mix.
- Now stir in the desiccated coconut.
- Use a cookie scoop or form balls with a flat surface and place on a baking tray lined with parchment paper.
- Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool.
Optional Chocolate Dip
- Melt the chocolate in the microwave (in 30 second bursts) or in a double boiler. Dip the macaroons into the chocolate. Place back onto the parchment paper and cool in the fridge until the chocolate is set.
Penny
Love these. My mil used to make a sugary version many years ago and called them coconut haystacks !!!!!!! - country girl!
Jess
These are super delicious!
Molly
Can I use an alternative to coconut butter?
Katrin Nürnberger
Yes, you can use coconut cream or even leave it out.
Annie
These are the BEST things ever!!
Jane
Hi may I know the shelf life of these? 🙂 thanks
Katrin
Hi Jane, I think they are good for about a week. They may last longer, but I'd keep them in the fridge then just in case.
Charlie
Fab! thanks so much for this awesome recipe 🙂
laure drieberg
Hello ! Just arrived on your website and what a découvert !! I live in Switzerland and speak french but do my best to try to write in english...
I have a question. In your recipes you wrote : serving ex. 18 pieces. Does it mean that the total of calories and macros is for the 18 pieces ?? Cause I don't see so much calories and I just want to make sure that the total of calories is not only for one piece. Imagine if I eat all of the pieces and the serving is only for 1 piece....
Thank you for your answer !! and thank you for all your yummy recipes !
Laure
Katrin
Hi Laure, my mix made 14 macaroons. The nutrition is calculated per 1 macaroon, as you thought. They are fairly high in calories as coconut is high in fat. One macaroon is about 3 bites and I think it's a satisfying portion. If you wanted to push the boat out you could possibly eat 2. But I think you'd struggle to eat more than 2 in one go, they're really filling!
If you're following a low carb lifestyle - no sugar, no grains - you don't have to count calories. You get your energy from fat and not from sugar (carbs). Fat is our friend 🙂
Amanda
Hi! I absolutely LOVE this recipe, definitely helps with the cookie cravings! I have even made sure to share a link to it with my readers on my website. Just wanted to say thank you for a great recipe 🙂
Karen S
These are great! Followed the recipe step by step and my macaroons turned out absolutely delicious. Thank you for all the wonderful recipes and keep on posting!