Keto Coconut Macaroons
If you love simple desserts with big flavor, these Keto Coconut Macaroons are a perfect keto-friendly choice. Each golden mound offers a chewy coconut center with lightly toasted edges, creating a naturally sweet treat.
Servings 6 people
Calories 106 kcal
Ingredients
- 3 egg whites large
- ¼ cup coconut flour
- ½ cup shredded coconut unsweetened
- 2 tablespoons erythritol
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil room temperature
Instructions
- Preheat oven to 350 degrees F / 177 degrees C and line baking sheet with parchment paper.
- In medium bowl, mix 3 egg whites until they form stiff peaks.3 egg whites
- In large mixing bowl, combine ¼ cup coconut flour, ½ cup shredded coconut, 2 tablespoons erythritol, 1 tablespoon vanilla extract, and 1 tablespoon coconut oil.¼ cup coconut flour, ½ cup shredded coconut, 2 tablespoons erythritol, 1 tablespoon vanilla extract, 1 tablespoon coconut oil
- Fold egg whites into coconut mixture.
- Firmly shape mixture into six equally-sized macaroons and place on prepared baking sheet.
- Bake for 15 to 20 minutes or until slightly golden brown.
- Remove from oven and let cool before serving.
Notes
- Use an ice cream or cookie scoop to firmly pack the mixture and prevent crumbling.
- If the batter is too loose and doesn’t stick, whip another egg white and fold it into the flour mixture.
- Small coconut shreds are easier to form into macaroons. For best results, opt for shreds the size of sprinkles.
- Add slivered almonds and a dash of almond extract to the mixture for an extra crunch and nuttier flavor.
- To make chocolate macaroons, dip them in sugar-free melted chocolate once cooled. Alternatively, add keto-friendly chocolate chips into the flour mixture before forming the macaroons.
- Using a rimmed baking sheet prevents coconut oil from seeping off the pan.
Nutrition
Calories: 106kcal | Net carbs: 6g | Fat: 8g | Protein: 3g