Keto-friendly Coconut Macaroons. Yes, you read it right.

Before I go to the recipe let me tell you I absolutely love coconut macaroons.

As a kid, coconut macaroons were my favorite treat. I vividly remember celebrating one of my birthdays by distributing these coconut cookies a.k.a macaroons. They weren’t a regular affair at home. They were the celebration food item.

Wondering why I am calling them coconut cookies instead of Macaroons. Well back then my dad would get me these amazing goodies from a local baker who called them coconut cookies and it came topped with a cherry.

Coconut Macaroons

Keto-friendly Coconut Macaroons

Anyways, I am going to be giving you both the version of coconut macaroons i.e. keto, and the regular variation. Do try it out and let me know how they turn out.

Coconut Macaroons

A Keto-friendly Treat
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Keto
Keyword: Keto
Servings: 12 pieces


  • Mixing bowl
  • baking tray/silicon baking mats
  • oven


  • 1.5 cup Shredded coconut I have used homemade sundried shredded coconut
  • 2 Egg white
  • As per taste Erythitol To make regular macaroons add 1/4 cup sugar
  • 4-5 drops Vanilla/Almond essence
  • Pinch of Salt


  • Preheat your oven at 180 C for 10 mins
  • In a mixing bowl, whip up the egg whites until stiff peak. Then add-in the sweetner and vanilla essence.( In case of using sugar, just whip the egg white with the sugar and essence till it is light and foamy)
  • Finally, add in the shredded coconut and mix it well till it kind of comes together and you can make balls out of it.
  • Scoop it out in a spoon and put it on the baking tray or make round ball with hand and place it on the tray and flatten it a little.
  • Bake it in a pre-heated oven for 15 min.s
  • After being baked. Leave them aside for cooling for a few minutes before consumption.


  • If the mixture is runny add-in more coconut.
  • You can use a combination of shredded coconut and almond flour
  • To get an intense taste of coconut, toast them up a little before mixing into the egg.
  • Each oven is different and heats differently. Also, coconut tends to burn faster so keep an eye on the macaroons closely.

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