These keto coconut macaroons are a deliciously sweet, coconutty, and guilt-free treat, perfect for anyone following a ketogenic or low-carb diet. They are made with just a few simple ingredients and are quick and easy to prepare. These macaroons are not only low in carbs but also gluten-free and vegetarian, making them a versatile option for various dietary needs.
What are Coconut Macaroons?
If you were to take a cookie and cross it with coconut candy, you’d get a coconut macaroon. Unless you have tried one, they can be hard to describe. They’re rich and chewy on the inside with a little bit of crispiness on the outside from the coconut toasting in the oven as they bake. Traditional coconut macaroons are typically coconut-based and have, at the very least, egg whites, coconut, and a sweetener.
Why Keto Coconut Macaroons?
For those on a keto or low-carb diet, coconut is a fantastic ingredient. A half cup of shredded coconut boasts 13 grams of healthy fat and only 2.5 net carbs, making it exceptionally keto-friendly. This recipe allows you to enjoy the classic coconut macaroon flavor without the added sugar and carbs of traditional recipes.
Ingredients You'll Need
These keto coconut macaroons require just a handful of ingredients, many of which you likely already have in your pantry. Here's what you'll need:
- Unsweetened Shredded Coconut: Essential for the coconut flavor and texture. Be careful when selecting the type of shredded coconut you buy. A lot of times shredded coconut will have sugar added to make it more sweet. You’ll want to opt for unsweetened shredded coconut or you can even buy fresh coconut and grate it.
- Egg Whites: These provide structure and help bind the macaroons together. It is important that the egg whites are at room temperature, and NOT from a carton. The latter has added preservatives in them, to let them keep longer.
- Keto-Friendly Sweetener: Swerve or Erythritol are excellent choices for adding sweetness without the carbs.
- Almond Flour: Adds structure and a delicate nuttiness to the cookies while keeping them light.
- Coconut Oil: It adds much-needed moisture to the cookies and prevents them from over-drying.
- Optional Add-Ins: Sugar-free chocolate chips or Lily's chocolate, slivered almonds, coconut extract, or almond extract can be added to customize the flavor.
Step-by-Step Instructions
Here's how to make these delectable keto coconut macaroons:
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Preparing the Coconut Mixture
- Preheat the oven: Preheat oven to 350°F (175°C).
- Combine Ingredients: In a mixing bowl, combine the sweetened condensed milk, egg whites, Swerve, and salt. Whisk until well combined.
- Add Coconut: Add in the shredded coconut and mix until the coconut has absorbed all of the liquid.
- Scoop onto Baking Sheet: Using a small cookie scoop, scoop the mixture onto a baking sheet lined with parchment paper or a Silpat mat. You can place the macaroons fairly close together, as they will not spread during baking.
Baking the Macaroons
- Bake: Bake for 12-13 minutes, or until the macaroons are lightly golden.
- Cool: Allow the macaroons to cool completely on the baking sheet before handling.
Optional Chocolate Dipping
- Melt Chocolate: Melt sugar-free chocolate chips in the microwave or over a double boiler.
- Dip Macaroons: Dip the bottoms of the cooled macaroons into the melted chocolate.
- Set Chocolate: Place the dipped macaroons on a parchment-lined sheet and let the chocolate set before serving.
Tips for Perfect Keto Coconut Macaroons
- Use Small Coconut Shreds: It’s important that you use small coconut flakes in this recipe. If you use large coconut flakes, you will end up with large, flat, spread out coconut cookies. And, nope, unfortunately you can’t just blend up large coconut flakes and use that instead.
- Don't Skip the Parchment: Parchment paper prevents the macaroons from sticking to the baking sheet.
- Whip Egg Whites Properly: Beat them until soft peaks form.
- Don't Overbake: Overbaking can result in dry macaroons. Bake until they are just set and lightly golden.
Variations and Add-Ins
- Chocolate-Dipped: Dip the bottoms of the macaroons in melted sugar-free chocolate for an extra layer of flavor.
- Extracts: Add a teaspoon of coconut extract or almond extract to enhance the coconut flavor.
- Nuts: Incorporate slivered almonds or chopped macadamia nuts for added crunch.
Storing and Freezing Instructions
- Storing: Macaroons can be stored at room temperature in a sealable container. They will keep fresh for up to 2 weeks.
- Freezing: Yes, you can absolutely freeze keto coconut macaroons, and it’s a great way to keep them fresh for longer. Once the macaroons have completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 3 months.
The Keto Advantage
These keto coconut macaroons are not only delicious but also align with the principles of a ketogenic diet. By using keto-friendly sweeteners and focusing on healthy fats from coconut, this recipe provides a satisfying treat without derailing your diet.
Nutritional Information
Nutritional data is provided as a courtesy and is accurate to the best of one's knowledge. However, it's always a good idea to verify it using a nutrition calculator of your choice. Keep in mind that the carb count excludes non-nutritive sweeteners.
Conclusion
With this Keto Macaroon recipe, you can rest a little easier knowing that you replace traditional flour with almond flour, and granulated sugar is omitted in lieu of Swerve. These keto coconut macaroons are a fantastic way to enjoy a classic treat while staying true to your low-carb lifestyle. They’re easy to make, customizable, and sure to satisfy your sweet tooth without the guilt. Whether you're baking for the holidays, a special occasion, or just a simple treat, these macaroons are a perfect choice.
Recipe
Keto Coconut Macaroons## Ingredients:
- 3 cups unsweetened shredded coconut (225 g/8 oz)
- 4 large egg whites
- 1/8 tsp sea salt
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- 1 tsp sugar-free almond extract or sugar-free vanilla extract
- 1 bar 90% dark chocolate, melted (100 g/ 3.5 oz) (optional)
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