Keto Coconut Macaroons

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Keto Coconut Macaroons

I’m a new fan of Keto Coconut Macaroons. I have always been a fan of coconut, but just a little bit here and there. However, I’ve been on a mission to create some new recipes and coconut fits my low carb lifestyle quite well.

These cookies are relatively simple to make and super low carb.

The carb count on these cookies reads 0g net carbs. However that does NOT mean you can eat as many as you want. Enjoy a few cookies and put the rest away in the freezer for another time.


Obviously you will be using shredded unsweetened coconut in these Keto Coconut Macaroons. Most macaroon recipes will use just 3 ingredients and call it a day.

Those are fine recipes, but this recipe I add a few other ingredients to help texture and taste. Most notably I add almond flour and Allulose for bulk and chewiness.

The sweetener of choice for these cookies is Allulose. Allulose, the rare sugar, has been shown to have no or very low effect on the glycemic index. It is also perfect for this cookie as it helps the cookie remain chewy.

Mix Together

In a large bowl mix together all the ingredients except the egg whites. I use a fork to fluff the coconut with the almond flour. Be sure to mix well and mash any lumps as you are mixing.

Whip The Egg Whites

Most importantly you must use REAL egg whites. The carton of egg whites will not work as most have added stabilizers or have been sitting too long on the grocery shelf.

In a separate bowl place your egg whites. Using an electric hand mixer whip the egg whites until stiff peaks form. This should take a few minutes so be patient.

Fold it in

Using a rubber spatula take half of the stiff egg whites and fold them gently into the coconut mixture. The folding is a scoop and lift and turn process as to try to preserve the air in the egg whites.

After the first half of the egg whites have been folded into the Keto Coconut Macaroons you will mix the second half of the egg whites the same way. Gently folding in the stiff egg whites into the coconut mixture to form a light dough.

Roll vs. Scoop

I’m a huge fan of my mini ice cream scooper. Easily use the mini scooper to quickly scoop and transfer evenly spaces and equal in size cookie balls of your Keto Coconut Macaroons to your baking sheet or silicone muffin mold.

Baking Sheet vs Silicone Muffin Mold

A baking sheet lined with parchment paper or a silpat works well. However I have found using a silicone muffin mold keeps the Keto Coconut Macaroons perfectly spaced and separate.

Bake Time

After setting the oven to 350*, place the Keto Coconut Macaroons on a middle rack and set the timer for 12-14 minutes.

I know 12-14 minutes sounds like a weird amount of time, but you MUST watch the time when cooking with allulose. Allulose tends to brown very quickly.

I check my cookies at the 12 minute mark. I usually turn the pan and then go max another 2 minutes. Anything more than 14 minutes total in my oven will over cook the Keto COconut Macaroons.

Bang the cookies

I know it sounds weird, but this step is kind of fun. When I take the hot cookies out of the oven the cookies are still in a round ball shape. While firmly holding both sides of the cookie sheet firmly bang the cookie sheet on the counter.

The keto Coconut Macaroons will slightly spread and crackle a bit upon impact with the counter. This step makes the cookies less round ball-like and more the shape of a cookie.

Chocolate Dipping

I struggled with making the chocolate drizzle step necessary. However, if you’re a coconut fan I have found some love the added chocolate, while others are purists.

So…. step is optional, however the chocolate drizzle nutrition facts have been included in the nutrition calculator.


Chill the cookies long enough to get the chocolate to set on the Keto Coconut Macaroons. Once the chocolate is completely set store the cookies in an airtight container or zip bag in the fridge or freezer for 1-2 weeks.

21 day Keto & Fasting Jump Start Program

If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.

I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.

However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.

You can find the work book here…

Keto Coconut Macaroons

Keto Coconut Macaroons

These delightful AND low carb little Keto Coconut Macaroons are easy to make and keep on hand for a quick treat.
Prep Time: 10 minutes
Cook Time: 14 minutes
Chocolate Drizzle: 7 minutes
Total Time: 31 minutes
Course: Dessert
Cuisine: American
Keyword: basic keto, coconut, cookies, keto cookie, macaroon
Servings: 24 cookies
Calories: 63kcal
Author: The Kellie Kitchen


Chocolate Dip


  • Preheat an oven to 350*F. Line a cookie sheet with parchment paper or set a silicone muffin mold on a cookie sheet and set aside.
  • In a large bowl mix together almond flour, coconut, butter, Allulose and vanilla extract.
  • In a different bowl you will prepare the egg whites. Using a hand mixer, beat together the egg whites until stiff peaks form.
  • Place half of the stiff egg whites in the coconut mixture bowl. Gently fold the stiff egg whites into the almond flour mixture. Once the first half is gently mixed in you will do the second half of the egg whites in the coconut mixture just until incorporated.
  • Using a small ice cream scoop or two spoons place the coconut mixture onto the cookie sheet to form 12 rounded scoops. I like to use a mini ice cream scooper for perfect equal sized cookies.
  • Bake for 12-14 minutes until the coconut tops start to brown lightly.
  • Remove the cookies from the oven. While holding the baking sheet firmly with two hands firmly tap the cookie sheet on the counter top. Let cool completely.

Chocolate Drizzle

  • In a small microwave safe bowl place the coconut oil. Microwave for about 1 minute until fully melted. Pour in low carb chocolate chips into the warm coconut oil and let sit for about 1 minute. Chocolate chips will melt in the warm coconut oil.
  • If necessary put the chocolate chips back in the microwave for 15 seconds, but careful not to scorch the chocolate.
  • Once the cookies have cooled, drizzle each cookie or dip the bottom of each cookie into the melted chocolate. Place the cookie sheet in the fridge until chocolate is set.
  • Serve and enjoy.


Calories: 63kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 33mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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