10 Minute Keto Macaroons

Introduction

Who doesn’t just adore macaroons? Even better if they’re keto macaroons, right? If the thought of that sounds heavenly to you, then you’ve come to the right place because, oh boy, do we have a keto macaroon recipe for you! Keto macaroons have been a staple in many cultures for centuries, originating in France and Italy. They have since evolved into many variations and flavors; the keto macaroons we will share below is one example of that evolution.

Unlike many keto recipes, this particular one is close to the original non-keto option, with the key difference being the use of monk fruit sweetener or erythritol as a sugar substitute. What this results in are delightful sugar free coconut macaroons that are light and chewy on the inside and crispy golden brown on the outside. With only 2.1g net carbs per serving, these make a perfect snack for those following a keto diet.

If you are eager to bite into one of these delectable morsels of pure coconutty goodness, let’s jump right in, shall we?

What You Need – Key Ingredients & More

These keto macaroons are not complicated in the slightest and can be made with just these four ingredients:

• Egg whites, at room temperature. The egg whites give the macaroons their structure and stability. The recipe calls for them at room temperature rather than straight from the fridge.
• Monk fruit sweetener or erythritol. The sweetener carries the sweet flavor. We reach for erythritol here because we like the taste and don’t find it leaves quite the same aftertaste as sucralose or stevia.
• Shredded unsweetened coconut. The bulk of the recipe — it brings the texture, the flavor, and that wonderful aroma. Use unsweetened; the sweetened varieties contain sugar, which puts them off the keto menu.
• Pure vanilla extract. This rounds out the flavor.

In addition, you would need these key baking tools:

• Hand-held mixer. This whips the egg whites to soft peaks, which is the foundation of the whole mixture.
• Mixing bowl. Any bowl large enough to beat the egg whites in will work.
• Rimmed baking sheet. This holds the macaroons while they bake.
• Silpat baking mat or parchment paper. This lines the sheet so the macaroons lift off cleanly.
• Small cookie scoop. This portions the mixture evenly.
• Cooling rack. For cooling the macaroons after they bake.

Notes and swaps we haven’t tested. These come from the recipe as first published, and we haven’t retested them since. Treat them as starting points and expect to adjust rather than as guidance we can promise results for:

• Why the egg whites want to be at room temperature: the original says cold whites are denser and harder to whip into a stable foam, so they can fall short of the consistency and volume the recipe needs, tending toward a heavier, denser macaroon.
• If you forget to take the eggs out ahead of time, the original suggests sitting them in a bowl of warm water for 5–10 minutes.
• Almond extract in place of the vanilla, if that is what you have. It leans into the coconut rather than rounding it out.
• A whisk instead of the hand-held mixer. Reaching soft peaks by hand takes considerably longer, so be prepared for the elbow grease.
• A regular baking sheet or flat cookie pan instead of a rimmed one, though the macaroons might spread more.
• A non-stick baking sheet instead of the mat or parchment. The macaroons will most likely still stick.
• A tablespoon instead of the cookie scoop, though the portions might not come out as uniform.
• A large plate instead of the cooling rack.

Frequently Asked Questions

How do I know if I over whipped the egg whites mixture for keto coconut macaroons?

You can determine that you have over-whipped egg whites by checking the texture of the egg whites. You have gone too far if the egg whites become dry and grainy and start to separate into clumps. Remember you first want your egg whites to slightly fall once you remove the whisk. It is after these soft peaks form, do you start adding in the sugar-free sweetener of choice. As you add it, you want to whip it to stiff peaks and stop.

Why is the texture off? Is it supposed to taste dry or gooey?

These keto coconut macaroons should taste fluffy and not dry or gooey. If it does it is most likely due to under-baking or over-baking. Under-baking the macaroons will result in a chewy and gooey texture, while over-baking will cause the macaroons to become too dry and crisp. The edges of the macaroons should be golden-brown, but the center should still be slightly soft and chewy.

How do I get the keto coconut macaroons to retain their shape?

If the macaroons are removed from the oven too soon and not allowed to cool completely, they will be delicate and fragile. This can cause them to fall apart or become misshapen when you try to remove them from the baking sheet. Also, if they were not uniform when you scooped them into the baking sheet, they would also come out a bit irregular. But probably the most important is that you would need to whip the mixture to stiff peaks before you start putting it on the tray to bake. If you leave it as soft peaks, the macaroons will be flat and spread too much.

Why does the recipe say to fold in the shredded coconut? Why does that matter?

If the shredded coconut is not folded together gently and evenly, the macaroons will not have a uniform texture and color. This can also cause the macaroons to crack or be misshapen. You don’t want to just mix too aggressively as you would just deflate the egg whites and ruin the work you did, whipping them in the first place.

The goal is to keep as much air as possible in the egg whites, which helps the macaroons to rise and become light and fluffy. Note that you cannot salvage the mixture if it is messed up, you would just have to toss it and try again.

Wrap up

These keto coconut macaroons are a delicious, low-carb alternative to traditional macaroons. They are quick and easy to make, and sugar-free. With only 2.1g net carbs per serving, they are a great snack or treat option for anyone watching their carb intake.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know your thoughts in the comments! We love hearing from you!

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