10 Minute Keto Macaroons
Who doesn’t love macaroons? Better yet if they are keto macaroons? If you are thinking that sounds divine then you come to the right place because, boy 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 in this post 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?
Key Ingredients & Tools for Keto Coconut Macaroons
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 provide structure and stability to the macaroons. It’s important to have the egg whites at room temperature so that they whip up to the correct consistency. If you forget to take the eggs out of the refrigerator in advance, place them in a bowl of warm water for 5-10 minutes.
Tip: If you try to whip cold egg whites, they won’t reach the desired consistency and volume. Cold egg whites are denser and more difficult to whip into a stable foam compared to room-temperature egg whites. This can produce a less fluffy and stable texture for the macaroons, leading to a heavier and denser finished product. That’s why it’s important to have the egg whites at room temperature before whipping them.
- Monk fruit sweetener or erythritol: The sweetener provides the sweet flavor in the macaroons. We use erythritol in this recipe because we like the taste, and it doesn’t quite have the same infamous aftertaste as Splenda or Stevia.
- Shredded unsweetened coconut: The shredded coconut is the main ingredient in these keto coconut macaroons. It provides texture, flavor, and a wonderful aroma to the dessert. It’s important to use unsweetened shredded coconut as the sweetened varieties contain sugar, making it non-keto.
- Pure vanilla extract: this adds flavor to the macaroons. You can also use almond extract if you don’t have this, as I find that pairs very nicely with the coconuts flavor already in the recipe
In addition, you would need these key baking tools:
- Hand-held mixer: This is needed to whip the egg whites into soft peaks, which is the foundation of the macaroon mixture. If you don’t have a hand-held mixer, you could use a whisk and try to whisk by hand but be prepared to put in that elbow grease. Here is a short video that shows you that process.
- Mixing bowl: A large mixing bowl is needed to beat the egg whites. Any bowl that’s large enough to contain the egg whites will work.
- Rimmed baking sheet: This is needed to bake the macaroons. If you don’t have a rimmed baking sheet, you could use a regular baking sheet or a flat cookie pan, but the macaroons might spread more.
- Silpat baking mat or parchment paper: This is needed to line the baking sheet and prevent the macaroons from sticking. If you don’t have a Silpat baking mat, you could use parchment paper or a non-stick baking sheet, but the macaroons will most likely stick to the surface.
- Small cookie scoop: This is needed to portion the macaroon mixture. If you don’t have a cookie scoop, you could use a tablespoon, but the portions might not be uniform.
- Cooling rack: This is needed to cool the macaroons after they are baked. If you don’t have a cooling rack, place a large plate to cool.
Keto Coconut MacaroonsPrint
|2 large egg whites, at room temperature|
|3 tablespoon monk fruit sweetener or erythritol|
|1 c. shredded unsweetened coconut|
|½ teaspoon pure vanilla extract|
Preheat oven to 350 degrees Fahrenheit
Separate the egg yolks from the egg whites
In a large mixing bowl, beat egg whites with a hand-held mixer until soft peaks form.
Gently fold in shredded coconut and vanilla extract.
Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet.
Bake 8-10 minutes or until the macaroons are golden-brown around the edges.
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 want 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. You want 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.
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.
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