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Easy Keto-Friendly Coconut Macaroons Recipe

Keto-friendly Coconut Macaroons. Yes, you read it right. These are simply delicious macaroons.

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 they 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. Out of which the keto-friendly coconut macaroons are also diabetic-friendly. 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

Equipment

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

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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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