Keto Coconut Macaroons – Crisp, Chewy & Delicious

keto coconut macaroons

These keto coconut macaroons are the perfect snacks to indulge your sweet tooth cravings without ruining your keto diet. Not that you should be getting any if you are getting your keto ratios right.

Made with only three ingredients, these macaroons are soft and chewy on the inside, and crispy on the outside. However, unlike the traditional coconut macaroons that are loaded in carbs, these keto coconut macaroons are guaranteed keto-friendly.

They are sweetened with erythritol, do not contain any flour and contain only 0.6 net carbs per macaroon. This recipe from Clary K of Keto Millenial is probably the easiest low-carb cookie you can bake in your kitchen!


Coconut is a favorite food among followers of the keto diet and I included information about it in my article What Can You Eat On Keto?

It comes in many forms from fresh raw coconut meat, frozen, shredded, desiccated, flour and dried to the oil.

The flour is used a lot in keto baking for items like low carb pancakes, bread, wraps,  and cakes. Coconut oil is used a lot for cooking too.

Related reading: Gluten Free, Low Carb Coconut Flour Bread Recipe

Coconut is rich in the minerals copper, selenium, iron, phosphorus, potassium, magnesium, and zinc. It also contains fiber and MCTs (medium chain triglycerides). The triglycerides can help with weight loss as they help to suppress appetite and help you stay in ketosis.

Related reading: Does MCT Oil Help You Burn Fat?

Is Coconut Healthy?

In spite of all this there is a lot of controversy over whether or not it’s healthy. Some studies suggests that it can raise cholesterol and is not good for your heart. Others have concluded that it is heart healthy and can reduce LDL the bad cholesterol and increase HDL, the good sort.

Related reading: How a Low Carb High Fat Diet Affects your Cholesterol

I ate a lot of coconut and coconut oil for 5 years and a comprehensive blood test done through the Cleveland Heart Lab showed that all my results were perfect. You can read more about it in my article Coconut Oil Is Not Poison But Sugar Is!

However, I think it depends somewhat on your genes as to what predispositions you have. It’s always best to get some blood tests done from time to time to check on your cholesterol levels. It’s best to check for particle size of LDL not just whether it’s in range or not as I’ve explained in the article linked to above.

Other coconut recipes you might like:

Ultimate Low-Carb Coconut Cream Pie
Keto Coconut Cake with Pecans
Keto Wraps – Coconut Flour and Vegan

Keto Coconut Macaroons

Makes about 20


1. Preheat oven to 320°F (160°C).

2. Use non-bleached parchment paper to line a large baking sheet

3. Using a large bowl, separate the egg whites from the egg yolks placing the egg whites in the bowl. Keep the yolks covered in the fridge and use them up in omelets or add to scrambled eggs.

4. Beat the egg whites using a hand mixer or whisk until they form into stiff peaks. This should take around 3 to 5 minutes.

5. Next, add the coconut and Erythritol to the whites and carefully mix.  Do not overmix.

6. Scoop out small portions of the mixture using a one tablespoon measuring spoon and shaping them into balls with your hands. Place them onto the baking tray leaving about 1/2 inch between each macaroon.

7. Bake the keto coconut macaroons for 17 to 20 minutes or until they are golden and crispy.

Check out Clary’s video demo of how to make these keto coconut macaroons.


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