Coconut Macaroons
Why This Is Strictly Keto
Just three whole-food ingredients — egg whites, unsweetened shredded coconut, and erythritol — make these macaroons naturally low-carb and high-fat. There is no flour of any kind, and the sweetener is entirely sugar-free, keeping each cookie well within keto macros.
Ingredients
- 4 large egg whites, room temperature
- Pinch of salt
- 3 tablespoons powdered erythritol
- 2 cups (160g) unsweetened finely shredded coconut
- ½ teaspoon vanilla extract
Instructions
Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Whip the egg whites: In a clean, dry bowl, beat the egg whites and salt with an electric mixer on medium-high speed until foamy.
Add sweetener: Gradually add the powdered erythritol while continuing to beat until soft, glossy peaks form, about 3–4 minutes.
Fold in coconut: Gently fold in the shredded coconut and vanilla extract until evenly combined — do not overmix or the batter will deflate.
Scoop: Using a small cookie scoop, portion the mixture into 12 mounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake: Bake for 12–14 minutes, until the tops and edges turn golden brown.
Cool: Let the macaroons cool completely on the baking sheet before removing — they firm up as they cool.
Nutritional Info (per macaroon, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~90 kcal | 8g | 2g | 1g |
Tips
- Use full-fat, finely shredded, unsweetened coconut — reduced-fat or large-flake coconut makes the macaroons dry and crumbly.
- Beating the egg whites to soft peaks (not stiff) keeps the macaroons from spreading too thin.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
