Not only are these coconut macaroons ready in under 30 minutes but they need just 3 ingredients and low carb too. These coconut macaroons are also gluten-free and make the perfect healthy snack when that sweet craving kicks in.
What is the Difference Between Macarons and Macaroons?
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Although they have similar names and both have French origins, they are two very different sweet treats. Macaron pronounced mack-a-ron is made up of two, colorful meringue-like sandwiches with a filling such as jam.
Macroons on the other hand, pronounced mack-a-roon is a cookie made with shredded coconut and often dipped in chocolate. The good news is, these low-carb coconut macaroons are much easier to make than macarons.
Why Make These Coconut Macaroons?
Macaroons are usually coconut-based and are made using egg whites, coconut, and a sweetener. These delicious bite-size macaroons are so easy to make and are ready from measuring to mouthful in only 30 minutes. Thanks to the coconut content, they also offer the nutritional bonus of iron, zinc, and fiber which means these keto cookies will keep you fuller for longer. They’re also low-carb and Keto friendly if you’re trying to cut down on carbs.
How to Make Coconut Macaroons Step-By-Step
1. Preheat the oven to 325 degrees F and line your sheet pan with parchment paper.
2. Mix the 4 egg whites with a hand mixer on high until stiff peaks form.
3. Fold in coconut flakes and monkfruit sweetener until well combined.
4. Using a small cookie scoop, round out 16 macaroons. The cookie scoop will help keep your coconut macaroons uniform.
5. Add to sheet pan leaving enough space between macaroons to avoid overlapping.
6. Cook for 13 minutes until they are golden brown. If you like them a bit toastier, keep them in a little longer – careful not to overcook which will result in chewy macaroons.
There are a few tweaks you can make to this coconut macaroons recipe to play around with flavors and variations. These include:
- Chocolate covered: Dip the macaroons in melted sugar free chocolate, just like the traditional favorite.
- Almond macaroons: For a hint of almond, add 1/2 teaspoon of almond extract to the macaroon mixture.
- Vanilla macaroons: If you’re a fan of vanilla, add 1/2 teaspoon vanilla extract to the mix.
- Cinnamon: Spice things up for fall by sprinkling 1tsp of cinnamon into the mixture.
Can You Freeze Coconut Macaroons?
Yes, to freeze the macaroons place them on a baking sheet that’s lined with parchment paper then put in the freezer. Once frozen, transfer to a Ziploc bag and store for up to 6 months in the freezer. When you are ready to eat your keto coconut macaroons, thaw them on the counter or in the fridge. To avoid soggy macaroons, crisp them up in the oven for a few minutes before enjoying them.
How Long Can You Store Coconut Macaroons For?
These macaroons can be kept in an airtight container just on the counter for up to 2 weeks. If your home is particularly warm, it may be best to refrigerate however, this can make the macaroons a little soft. If this occurs, add back to the oven for a few minutes to crisp up.
Top Tips For The Best Coconut Macaroons
- Did you know your room temperature can affect our macaroons? Try and ensure it isn’t too warm or too cool for best results.
- The macaroons will continue to cook as they cool down out of the oven so do not be tempted to overbake.
- For best results make sure your mixing bowl is completely dry. Even the slightest amount of liquid can affect the macaroon mixture.
More Recipes You Might Like
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Did you try this these chocolate and peanut butter puffed rice bars? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.
Low-Carb Coconut Macaroons
- Hand mixer
- Baking sheet
- Parchment paper
- Small cookie scoop
- 4 egg whites
- 2 cups unsweetened coconut flakes https://www.amazon.com/Anthonys-Organic-Shredded-Unsweetened-Friendly/dp/B00LNURL94?dchild=1&keywords=coconut+flakes+baking&qid=1632784890&s=grocery&sr=1-21&linkCode=ll1&tag=dmwm-fb-20&linkId=690f9e810ae802720a3a9a220cff2183&language=en_US&ref_=as_li_ss_tl
- 1/2 cup monkfruit sweetener https://www.amazon.com/Swerve-Sweetener-Bakers-Granular-Confectioners/dp/B00AMPEPVS?&linkCode=ll1&tag=dmwm-fb-20&linkId=e99dd7f8fe97f0f6130d0cdd1ef04125&language=en_US&ref_=as_li_ss_tl
- Preheat oven to 325 degrees F and line your sheet pan with parchment paper.
- Mix the 4 egg whites with a mixer on high until stiff peaks form.
- Fold in coconut flakes and sugar until well combined.
- Using a small cookie scoop, round out 16 macaroons
- Add to sheet pan leaving enough space between macaroons to avoid overlapping
- Cook for 13 minutes. They need to be golden brown. But if you like them a bit toastier, keep them in a couple of minutes longer.
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