Keto Coconut Macaroons

Name: Keto Coconut Macaroons
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 12 cookies
Ingredients: 2 large eggs; ¼ cup coconut oil; 1 ½ teaspoon stevia glycerite; 1 teaspoon pure vanilla extract; 4 ounces unsweetened shredded coconut

User Reviews

4.9

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
57 mins
Servings
12 cookies
Calories
119 kcal
Course
Dessert
Cuisine
Italian

Keto Coconut Macaroons

Winston Campbell

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These fragrant keto coconut macaroons are so easy to make. There's no need to whip egg whites, and there are only five simple ingredients.

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Ingredients

Servings

2 large eggs
¼ cup coconut oil virgin, melted
1 ½ teaspoon stevia glycerite equals ½ cup of sugar
1 teaspoon pure vanilla extract
4 ounces unsweetened shredded coconut 2 cups

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Instructions

Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
Whisk together the eggs, coconut oil, stevia, and vanilla. The coconut oil might harden when it comes in touch with the cold eggs. That’s OK. Mix as best as you can and don’t worry if the mixture is a bit lumpy.
Stir in the shredded coconut with a fork or a rubber spatula. Make sure the coconut is well-moistened. If the mixture is very dry and crumbly, add a tablespoon or two of water.
Scoop 1.5 tablespoon portions of the mixture (using a cookie scoop) onto the parchment paper, packing the mixture into the scoop. Very lightly flatten the tops if you wish. The cookies won’t expand while they bake, so you can space them close to each other, but don’t let them touch.
Bake the cookies until golden, for about 12 minutes. Some of the oil will seep into the pan (that's why we're using a rimmed baking sheet). Let the cookies rest and cool in the pan for 10 minutes to absorb back some of it, then remove them from the pan onto a serving plate.
Let the cookies cool completely, 20 more minutes, before enjoying them. Store them in an airtight container on the counter for up to three days. They improve with storage and become moister and chewier.

Notes

Shredded coconut products greatly vary in their moisture content, so two cups won't always weigh 4 ounces. If this is the case for you, I suggest using two measuring cups (240 milliliters) of whatever product you have. Then, if the mixture ends up dry, add water, one tablespoon at a time.
Please don't use reduced-fat shredded coconut. It's extremely dry and won't work in this recipe. Generally speaking, unsweetened coconut is drier than sweetened. But try to get a brand that looks as moist as possible.
To add a chocolate drizzle, melt ½ cup of dark chocolate chips in the microwave, in 30-second increments, stirring after each session. Mix in a teaspoon of coconut oil, then drizzle the melted chocolate on top of the cookies. Allow to set and firm up.
Once completely cool, these cookies can be kept for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.