Easy Keto Coconut Macaroons

4.3 stars, average of 47 ratings

Easy Keto Coconut MacaroonsPin recipeFollow us 63.8k

These keto coconut macaroons dipped in dark chocolate are so light and delicious. They are the perfect treat for the festive season! Although they are not as chewy as regular coconut macaroons, they are absolutely divine. Toasting the coconut is optional but highly recommended. Just a few minutes in the oven will enhance the flavour.

I kept these macaroons simple by omitting the traditionally used condensed milk - which gives it the chewy texture - but if you prefer them chewy, try adding 1/2 to 3/4 cup of my keto & paleo condensed milk and skip the sweetener (you may need more shredded coconut too just to compensate for the extra moisture).

ShareFollow us 21.7k


Nutritional values (per macaroon)

1.5 grams 1.8 grams 2.9 grams 3.6 grams 2.3 grams 59 calories
Total Carbs3.3grams
Net Carbs1.5grams
of which Saturated2.3grams
Magnesium16mg (4% RDA)
Potassium76mg (4% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (23%), fat (65%)

Ingredients (makes 22-24 macaroons)

Note: Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.


  1. Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 150 °C/ 300 °F for 4-5 minutes. Remove from the oven and let it cool down. Easy Keto Coconut Macaroons
  2. Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks. Easy Keto Coconut Macaroons
  3. To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the almond extract. Easy Keto Coconut Macaroons
  4. Using a spoon and your hands, create 22-24 small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed. Easy Keto Coconut Macaroons
  5. Bake the macaroons at 150 °C/ 300 °F (fan assisted) for 10 minutes, and then turn the temperature down to 130 °C/ 265 °F and bake for 20 more minutes.
  6. Remove the macaroons from the oven and let them cool down on a cooling rack. Easy Keto Coconut Macaroons
  7. Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
  8. Decorate the macaroons by dipping the bottom parts in melted dark chocolate. Place them back on the tray. Drizzle any leftover chocolate on top of the macaroons. Place in the fridge for 10-15 minutes or until set.
    Tip: To help the chocolate solidify quickly, the melted chocolate should be cooled to room temperature before decorating. Placing the macaroons in the freezer for 10 minutes will also speed up the process. Easy Keto Coconut Macaroons
  9. The macaroons can be stored at room temperature for up to a week, or in the freezer for up to 6 months. Easy Keto Coconut Macaroons
  1. Blog
  2. Video Recipes
  3. Easy Keto Coconut Macaroons
  1. Blog
  2. Recipes
  3. Desserts
  4. Easy Keto Coconut Macaroons
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Easy Keto Coconut Macaroons
  1. Blog
  2. Recipes
  3. Easy Keto Coconut Macaroons
  1. Blog
  2. Martina Slajerova
  3. Easy Keto Coconut Macaroons

Do you like this recipe? Share it with your friends! 

By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (18)

At what point do you add the "evaporated milk"??....I tried, and when I mixed in the coconut there was way too much egg mixture,  and then after the almond extract... It deflated and was just coconut and a bit watery..cooked them way longer, didn't stick together completely,  but they taste fine.  Not sure what happened?  
Any advice?  Thanks!


I think you may need to add more coconut. It seems like there was too much moisture. It was just a guess with the keto condensed milk, I haven't tried it. Thank you for the feedback, I will mention it!


I made a different version...incredibly moist.
2 cups of unsweetened coconut
1/2 coconut milk
1/4 cup of egg whites
2 tbsp of Swerve
Just mix and divided into 12
baked at 350 for 16-18 minutes. Not crispy...super moist.


They are not meant to be as crispy as "regular" macaroons but they are not that moist either, at least not the batches I've made so far. If you prefer them crispier, then it's better to bake them for longer at a reduced temperature to "dry the out". These are quite dry - you might like them: Keto Double Chocolate Macaroons


Mine turned very dry... any suggestions?


Hi Adelina, they are not meant to be moist but if you prefer them that way, you can reduce the baking time by 5 minutes. I hope this helps!


You are NOT kidding about the easy part. I was shocked I could make these and they turned out delicious! Thanks!!


Thank you Ann!


Taste great but dint rise up
Like the pic.


Hi Patrick, they are not supposed to rise a lot as there is no raising agent.


Just a thought - mightn't it be possible to add say 1/4 teaspoon of xanthan gum to help?  Or what about baking powder?


I think that gluten-free baking powder is a better option as a raising agent. Xanthan gum will affect the texture but not how they rise.


These treats turned out great. They are delicious. Thank you.


Than you


These are FABULOUS!!! I’m going to make a triple batch to give away for holiday cookies. No one will know they are sugar free! The next batch I will be generous with the chocolate. So good! Thanks


Thank you Cobi, I'm glad you like them!!


Is shredded coconut the same as coconut flakes?


Coconut flakes are bigger than shredded coconut. I suppose you can pulse them a few times in a food processor and the effect will be very similar.