Four ingredients. One bowl. Zero flour. These keto coconut macaroons deliver a perfectly crisp exterior and a chewy interior, with just 1g net carb per cookie. Naturally gluten-free and kosher for Passover, they belong on every holiday dessert table—and in your weekly snack rotation all year round. You don’t even need to be Jewish to enjoy these treats.
⏱️ Quick Stats
🥑 Why This Recipe Works for Keto
Ultra-Low Net Carbs: Just 1g net carb per cookie means you can enjoy 2-3 without budging your macros. The fiber in unsweetened coconut does the heavy lifting here.
Healthy Fat from Coconut: Each macaroon delivers 5g of fat, mostly medium-chain triglycerides (MCTs) that your body converts to ketones efficiently.
Zero Flour, Zero Grains: No almond flour, no coconut flour—just pure shredded coconut bound by egg whites. This also makes them naturally kosher for Passover alongside your flourless brownies.
Blood Sugar Stable: Monk fruit sweetener has zero glycemic impact. No blood sugar spike, no crash—just sustained sweetness.
Protein from Egg Whites: The whipped egg whites provide structure and a small protein boost without adding carbs.
Traditional vs. Keto Coconut Macaroons
Classic bakery macaroons are loaded with sweetened condensed milk and sugar. This version skips both and tastes just as indulgent.
| Nutrient (per cookie) | Traditional | Keto Version | Difference |
|---|---|---|---|
| Net Carbs | 12g | 1g | -11g (92%) |
| Sugar | 10g | 0g | -10g (100%) |
| Calories | 97 | 57 | -40 cal (41%) |
| Fat | 4g | 5g | +1g (better for keto) |
| Kosher for Passover? | Varies | ✅ Yes | — |
Ingredients You’ll Need for Keto Coconut Macaroons
They aren’t just for Passoiver! Eat them all year round.
Just four ingredients—you probably have most of them already:
- 3 cups unsweetened shredded coconut — The star. Make sure it’s unsweetened; sweetened coconut adds hidden carbs.
- 2 large egg whites — Whipped to stiff peaks for structure and lift.
- ½ cup monk fruit sweetener — Or erythritol. Both have zero glycemic impact.
- 1 tsp vanilla extract — Or almond extract for a more traditional flavor.
Keto Coconut Macaroons
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk the egg whites until frothy and slightly foamy, about 1-2 minutes. You don’t need stiff peaks—just enough to lighten the texture.
- Add the allulose, vanilla extract, and salt to the egg whites. Whisk until the sweetener dissolves and the mixture is smooth.
- Fold in the unsweetened shredded coconut until everything is evenly combined. The mixture should be moist enough to hold together when pressed.
- Using a cookie scoop or tablespoon, form tightly packed mounds of the coconut mixture. Place them on the prepared baking sheet about 1 inch apart. Shape each mound into a slight peak for the classic macaroon look.
- Bake for 18-22 minutes, until the edges and peaks turn golden brown. The centers may still look slightly soft—they’ll firm up as they cool.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Melt the sugar-free dark chocolate with coconut oil and drizzle over the cooled macaroons. Let the chocolate set before serving (about 15 minutes at room temperature or 5 minutes in the refrigerator).
Nutrition
Notes
Tried this recipe?
Let us know how it was!Optional Add-Ins:
- Sugar-free chocolate chips (for dipping or folding in)
- Orange or lime zest (1 tsp)
- Unsweetened cocoa powder (2 tbsp for chocolate macaroons)
- Chopped almonds or pecans (for non-Passover batches)
Chef’s Tips for Perfect Keto Macaroons
Whip Those Whites Properly: Stiff peaks mean the whisk leaves a trail that stands straight up. Under-whipped whites = flat, dense macaroons.
Don’t Skip the Rest: That 10-15 minute rest before baking allows the coconut to absorb some moisture, creating the signature crispy exterior.
Watch the Edges, Not the Center: Golden-brown edges with a slightly soft center is perfect. They firm up as they cool. Dark edges mean overbaked.
For Passover: Check that your vanilla extract and monk fruit sweetener are certified kosher for Passover. Some brands contain grain alcohol. Pair these with our flourless chocolate cake for a complete Seder dessert spread.
Chocolate Dipped: Melt sugar-free chocolate chips with 1 tsp coconut oil. Dip cooled macaroons halfway, then set on parchment to harden.
Storage & Make-Ahead Options
📦 Keto Coconut Macaroons Storage & Serving Suggestions
Room Temperature: Store in an airtight container for up to 7 days. Layer with parchment paper to prevent sticking.
Refrigerator: Keeps for up to 2 weeks. Bring to room temperature for 15 minutes before serving for best texture.
Freezer: Freeze in a single layer, then transfer to a freezer bag. Keeps for 3 months. Thaw overnight in the fridge.
Passover Prep: Make these 2-3 days before the Seder. They actually improve as flavors meld. Store at room temperature in a sealed container.
Gift-Worthy: Stack in a mason jar or cellophane bag tied with ribbon. Perfect for Passover hostess gifts or holiday cookie exchanges.
Recipe Variations
The basic recipe is endlessly customizable:
- Chocolate Macaroons: Add 2 tbsp unsweetened cocoa powder to the mixture.
- Almond Joy Style: Press a whole almond into the center before baking, then drizzle with sugar-free chocolate.
- Citrus Twist: Add 1 tsp orange or lime zest to the batter.
- Toasted Coconut: Toast 1 cup of the coconut in a dry pan before mixing to enhance flavor.
- Holiday Colors: Add a drop of natural food coloring for festive occasions.
Keto Coconut Macaroons FAQs
Are coconut macaroons gluten-free?
Yes, these macaroons are naturally gluten-free. They contain no flour of any kind—just coconut, egg whites, sweetener, and vanilla. This also makes them suitable for Passover when made with certified kosher-for-Passover ingredients.
Can I use sweetened coconut instead?
Not recommended. Sweetened coconut adds 4-6g of sugar per tablespoon, which defeats the keto purpose. It also creates a moisture imbalance that affects texture. Stick with unsweetened shredded coconut.
Why did my macaroons flatten during baking?
Two common causes: under-whipped egg whites or over-mixing when folding in the coconut. Whip whites to stiff peaks, and fold gently with a spatula rather than stirring. The 10-minute rest before baking also helps them hold their shape.
How many net carbs are in each macaroon?
Each macaroon has approximately 1g of net carbs, making them ideal for a keto diet. You can enjoy 2-3 cookies and stay well within your daily carb limit.
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Final Thoughts
Four ingredients, one bowl, 30 minutes—and you’ve got keto cookies that rival any bakery. These coconut macaroons prove that dietary restrictions don’t mean missing out on holiday desserts. Make a batch for your Passover Seder, your weekly meal prep, or just because Tuesday needs something sweet.
Medical Disclaimer: The nutritional information and diabetic-friendly adaptations provided in this article are for informational purposes only. While we strive for accuracy, we are culinary experts, not medical doctors. Individual responses to foods vary, and you should always consult with your healthcare provider or registered dietitian about dietary changes, especially if you’re managing diabetes or other health conditions. Always monitor your blood sugar as recommended by your healthcare team.
