Keto Coconut Macaroons
Golden, chewy coconut macaroons with crisp toasted edges and a tender center, sweetened with monk fruit instead of sugar. At just 1.8g net carbs each and ready in 35 minutes, these little mounds are the easy keto dessert you'll make on repeat.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 18. Values are estimates; brands vary.
These chewy keto coconut macaroons deliver all the toasty-sweet nostalgia of the classic without any sugar. Frothy egg whites, unsweetened coconut, and powdered monk fruit bake into golden mounds that stay tender inside and crisp at the edges.
Ingredients
- 3 cups (240g) unsweetened shredded coconut
- 3 large egg whites, room temperature
- 2/3 cup (130g) powdered monk fruit sweetener (erythritol blend)
- 1/4 cup (60ml) heavy cream
- 1 tablespoon coconut flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon fine sea salt
- 2 oz (57g) sugar-free dark chocolate, for dipping (optional)
Instructions
- 1
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk the egg whites and salt by hand until frothy and loose, about 1 minute (no need to whip to peaks).
- 3
Add the powdered monk fruit, heavy cream, vanilla, and almond extract; whisk until smooth. Stir in the shredded coconut and coconut flour until every strand is evenly moistened, then let the mixture rest 5 minutes so the coconut flour hydrates.
- 4
Using a 1.5-tablespoon scoop, pack the mixture firmly and drop tight mounds onto the sheet, spacing them about 1 inch apart. Press each one to compact it so it holds together.
- 5
Bake 18-22 minutes, until the tips and edges are deep golden brown. Cool completely on the sheet (they firm up as they cool).
- 6
If using chocolate, melt it gently, then dip the bottoms or drizzle over the tops. Let set before serving.
Tips & notes
- Use UNSWEETENED shredded or desiccated coconut only — sweetened coconut is loaded with added sugar and will blow the carb count.
- Packing the mounds firmly is the secret to macaroons that hold their shape; loose mixture spreads and crumbles.
- Store in an airtight container at room temperature up to 4 days, or freeze up to 3 months. They thaw in minutes.
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Frequently asked questions
- How many carbs are in keto coconut macaroons?
- Each macaroon has 1.8g net carbs (4.3g total carbs minus 2.5g fiber), 92 calories, 1.6g protein, and 8.4g fat. This recipe makes 18 macaroons, so two as a serving land at just 3.6g net carbs.
- Can I make these dairy-free?
- Yes. Swap the heavy cream for full-fat coconut cream 1:1 and skip the optional chocolate or use a dairy-free sugar-free bar. The texture stays chewy and the carb count is essentially unchanged.
- Why are my macaroons falling apart?
- Two usual culprits: the coconut mixture wasn't packed tightly enough, or you skipped the 5-minute rest that lets the coconut flour and egg white bind everything. Scoop firmly, compress each mound, and cool them fully before moving them.
