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3 ingredients are all you need for this satisfying keto coconut macaroons recipe. Also, these keto coconut macaroons are gluten-free and sugar-free as well. A quick and easy keto dessert to make whenever your sweet tooth begins calling your name.
These are also a great S fuel for Trim Healthy Mamas!
Keto Coconut Macaroons
While this keto coconut dessert is great for your weekday pick-me-up but it is also going to be a huge hit for the holidays this year.
You might actually have all the ingredients for this macaroon recipe in your pantry already.
Ingredients In Macaroons
Egg Whites | Egg whites are going to get whipped to offer stiff peaks. This is going to help give your macaroons that fluffy height you know and love with a classic gluten free coconut macaroon.
Make sure to whip your egg whites with a stand mixer or handheld mixer, so you really get those egg whites ready to hold the shape. Or else the macaroons will fall flat.
Coconut Flakes | Make sure when you get coconut flakes you are buying the flakes that have no sugar added.
Swerve | This particular recipe calls for Swerve Sweetener. But you can easily substitute other sugar-free sweeteners. But just remember to measure properly.
How To Make Coconut Keto Macaroons
Start by whipping your egg whites with a mixer to get the eggs whites to turn white and form stiff peaks.
Once your eggs have formed a stiff peak, gently fold in your coconut flakes and sugar.
Now use a cookie scoop to evenly measure out your macaroons on your baking sheet. Then bake in the oven as directed in the printable recipe card below.
Why Are My Macaroons Flat
Need help troubleshooting why your coconut treats went flat? Most of the time it can tend to be something went wrong with the mixing process.
Egg whites Not Whipped Enough | One of the biggest issues is you possibly didn’t whip your egg whites long enough. Stiff peaks are when if you kind of tilt your bowl the egg white mixture holds its shape without moving. Or pick some up on your paddle, and making sure it stays on it when you lift it in the air.
Over Mixing With Coconut In The Mix | The other troubled area is if you mix instead of gently folding in the coconut and sweetener. If you mix too harsh or for too long it will actually break down the egg whites and your macaroons will fall flat.
Ways To Decorate Your Macaroons
Melt and dip keto chocolate chips and dip the bottom portion of the cooked maracoons in the chocolate. Then place on parchment lined baking sheet to dry and harden up.
Make a center divet in the coconut part on top, and then add little candy eggs for kids for a fun Easter themed macaroon.
Drizzle with chocolate whether it is white, milk, or even dark chocolate. Just make sure the chocolate is sugar-free.
Add in 1/4th of a teaspoon of mint extract to batter for a nice minty and coconut filled treat. It is a fun pairing of flavors. Or try almond extract!
Here Are More Fun Keto Recipes You Won’t Want to Miss
- Keto Iced Matcha Latte | Sip on this keto drink that is better than ordering from your favorite coffee shop.
- Blueberry Lemon Scones | Here you have one of my favorite recipes. Keto approved and loaded with sweet blueberries and tart lemon!
- Keto Cookie Dough Bombs | If you are a fan of fat bombs, here is one cookie dough recipe that you might want to test out.
I recommend putting your macaroons in the fridge, as they can last for up to a week when stored in an airtight container in the fridge.
As for freezing they will freeze. Just make sure the coconut macaroons are fully cooled. Then transfer into a freezer bag or airtight container. If you stack make sure to place parchment paper in between layers so they don’t stick.
Keto Coconut Macaroons
- 4 Egg Whites
- 2 Cups Unsweetened Coconut Flakes
- ½ Cup Swerve Granular Sugar Substitute or your favorite granulated sweetener
- Preheat the oven to 325 degrees F and line your baking sheet with parchment paper.
- Beat egg whites with a stand mixer or hand mixer on high until stiff peaks form.
- Fold in coconut flakes and Swerve until well combined.
- Using a small cookie scoop, round out 16 macaroons and place them on the prepared baking sheet.
- Cook for 13-19 minutes. They need to be golden brown. But if you like them a bit toastier, keep them in a tad longer.