Looking for the best Keto Coconut macaroons recipe to satisfy your coconut cravings? Then you've come to the right place. If you enjoy macaroons that are the perfect balance of sweet and savory, you'll love this recipe.
The keto diet is also more friendly to these macaroons. The carb count in this dish is only four per serving, so those who count carbs will be happy to hear that.
Keto Coconut Macaroons are delightfully sweet, coconutty and delicious right to the end. The best part? They're low carb and gluten free!
Keto Coconut Macaroon Ingredients:
- Egg White
To make the perfect Coconut Macaroons, the main ingredient is the egg white. It should be beaten until the consistency becomes medium stiff. You can check this by tilting the bowl where you’ve beaten the egg whites. If you see the egg white moving, it means they aren’t stiff enough.
Once you ‘ve beaten the eggs thoroughly, you can then add unsweetened shredded coconut and sugar substitute to the egg mixture.
- Coconut
The main component of the macaroons is coconut but how do you know if it’s keto-friendly or not? It’s keto-friendly as it has low amounts of carbs and high fat content. In this recipe, we’re going to use shredded unsweetened coconut that is easily available.
- Sugar Substitute
To start your keto journey, you must say goodbye to sugar. Sugar isn’t only keto-repellent but also increases your blood sugar level that can ultimately lead to diabetes and other medical conditions. So, how can you curb sugar cravings?
You can use sweeteners that will keep you in ketosis and at the same time it tastes absolutely great. In this recipe, we’re going to use Swerve which is an erythritol blend or Splenda for baking.
- Flavor
If you want more than the taste of coconut, you can make your macaroons flavorful by adding nuts, and sugar-free chocolate chips.
Keto Coconut Macaroons Recipe
Nutritional Facts:
Proteins: 2g
Carbs: 4g
Fat: 11g
Total Calories: 123 kcal
Preparation Time: 10 minutes
Cooking time: 16 minutes
Total time: 26 minutes
Serving: 12
You’ll need:
- 2 cups unsweetened coconut
- ¼ cup almond flour
- 1 tbsp. Vanilla essence
- 1 tbsp. Butter
- 4 egg whites
- ¼ sweetener
Instruction:
- Set the oven to 400 degrees Fahrenheit. Prepare a 9 x 13 cookie sheet by lining it with parchment paper on the baking pan.
- In a large bowl, combine almond flour, coconut oil or butter, vanilla extract, and set aside.
- Beat the eggs in a separate bowl with the cake mixer, as well as mix the sweetener until the consistency becomes stiff.
- Be careful not to break down the egg whites when folding in the coconut flakes along with the dry ingredients.
- Scoop the mixture onto a cookie sheet to create ten to twelve scoops.
- Bake the macaroons for about 15 minutes until the coconut turns golden brown.
- Remove the pan and set it aside. Remove the macaroons from the cookie sheet after they have cooled.
The coconut macaroons are ready to be served and enjoyed. They're that easy to make.
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