These Keto Coconut Macaroons are gluten-free, vegetarian, and low carb. Who knew a sweet treat could taste so good and still be healthy? Well, I did, and love these enough that I’m going to show you how I make them so you can enjoy them too.
Do you ever have a craving for a sweet little treat but want it to be healthier? Of course, you do. We all do. These Keto Coconut Macaroons are perfect little keto cookies with spectacular flavor.
I am a huge coconut fan. I know coconut is one of those tricky ingredients. Not everyone loves it but, at the same time, many people love it. You either love it or you hate it and I, personally, love it. If you’re like me, then you are going to love these Keto Coconut Macaroons.
Keto Coconut Macaroons
These Keto Coconut Macaroons are deliciously sweet, coconutty and good to the last bite. Best of all, they’re gluten-free and low-carb!
Ingredients
- ▢1/4 cup (28 g) Superfine Almond Flour
- ▢2 cups (186 g) Unsweetened Shredded Coconut
- ▢1 tablespoon (1 tablespoon) vanilla extract
- ▢1 tablespoon (1 tablespoon) Butter
- ▢4 (4) egg whites
- ▢1/4 cup (45.5 g) Swerve
Instructions
- Preheat an oven to 400F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
- In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
- Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
- Gently fold the egg whites into the almond flour mixture.
- Spoon the mixture onto the cookie sheet to get 10-12 scoops.
- Bake for 15-16 minutes until the coconut tops start to brown lightly.
- Remove from oven and let cool before removing from the cookie sheet.