These keto macaroons are light, delicately sweet, and packed with rich coconut flavor. Made with just three simple ingredients, they come together quickly and deliver all the classic macaroon taste in a low-carb, sugar-free form.
Why You’ll Love This Recipe
Keto macaroons are the perfect blend of simplicity and indulgence. With only a handful of ingredients, they whip up in minutes yet taste like a truly special treat. Their crisp tops, tender centers, and fragrant coconut aroma make them a standout option for holidays, gatherings, or everyday snacking. They’re naturally grain-free, gluten-free, and low-carb, making them ideal for anyone looking to satisfy a sweet craving while keeping things light and wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large egg whites, at room temperature
2 tablespoons granulated sweetener of choice (such as monk fruit sweetener or erythritol)
2 cups unsweetened shredded coconut
Directions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, beat the egg whites until soft peaks form.
Gradually add the granulated sweetener while continuing to beat until stiff peaks form.
Gently fold in the shredded coconut until the mixture is fully combined and evenly coated.
Using a cookie scoop or large spoon, portion the mixture onto the prepared baking sheet.
Bake for 10 minutes, or until the tops and edges are lightly golden.
Remove from the oven and allow the macaroons to cool completely at room temperature before serving.
Servings and timing
This recipe yields 12 macaroons.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Almond: Add 1/2 teaspoon almond extract for a delicate nutty aroma.
Vanilla: Mix in 1/2 teaspoon vanilla extract for classic warmth.
Coffee: Add 1/2 teaspoon coffee extract for a bold, aromatic twist.
Cinnamon: Stir in 1 teaspoon ground cinnamon and sprinkle a little cinnamon “sugar” using a keto sweetener.
Chocolate-dipped: Dip cooled macaroons into melted sugar-free chocolate for added richness.
Storage/Reheating
Store the cooled macaroons in an airtight container at room temperature for up to 2 weeks. They may also be refrigerated to extend freshness.
To freeze, place fully cooled macaroons in a freezer-safe bag and store for up to 6 months. Thaw at room temperature before enjoying.
FAQs
Can I use carton egg whites?
Carton egg whites typically contain stabilizers and do not whip properly, so fresh egg whites are recommended.
Can I use granulated stevia in this recipe?
Stevia is often too concentrated and may not provide the right texture, so it is not ideal here.
How do I know when the macaroons are done baking?
They should be lightly golden on the tops and edges while still soft in the center.
Can I make these macaroons sweeter?
Yes, you may add an extra tablespoon or two of your keto-friendly sweetener.
Can I use sweetened shredded coconut?
No, sweetened coconut adds unwanted sugar and alters the texture.
Can I air fry these macaroons?
Yes, they can be air fried at 180°C (350°F) for about 7–8 minutes.
Can I add chocolate to the recipe?
Yes, you can drizzle or dip them in melted sugar-free chocolate after they cool.
Why did my egg whites not reach stiff peaks?
Even a small trace of moisture or fat in the bowl can prevent proper whipping; ensure your bowl is clean and dry.
Are these macaroons gluten-free?
Yes, they are naturally gluten-free.
Can I double the recipe?
Absolutely—simply double the amounts and bake in batches as needed.
Conclusion
Keto macaroons are proof that a delicious treat doesn’t need to be complicated. With minimal ingredients and just minutes of prep time, they deliver the perfect balance of sweetness, texture, and coconut richness. Whether you’re baking for the holidays, meal-prepping snacks, or satisfying a quick dessert craving, these macaroons offer a dependable and delightful option every time. Enjoy them fresh, store them for later, or keep a batch in the freezer for instant sweetness whenever you want it.
Light, crisp, and tender keto macaroons made with only three simple ingredients—egg whites, sweetener, and unsweetened shredded coconut. These low-carb treats are perfect for anyone following a keto or gluten-free lifestyle.
Author:Sophia
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:12 macaroons
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
4 large egg whites, at room temperature
2 tablespoons granulated sweetener of choice (e.g., monk fruit sweetener or erythritol)
2 cups unsweetened shredded coconut
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, beat egg whites until soft peaks form.
Gradually add sweetener while beating, until stiff peaks form.
Gently fold in shredded coconut until evenly combined.
Using a cookie scoop or spoon, portion mixture onto prepared baking sheet.
Bake for 10 minutes, or until tops and edges are lightly golden.
Cool completely at room temperature before serving.
Notes
Use only fresh egg whites for best whipping results.
Do not use sweetened coconut as it will add sugar and change the texture.
Dip cooled macaroons in melted sugar-free chocolate for extra indulgence.
Add vanilla, almond, or coffee extract to vary the flavor.
Ensure mixing bowl is clean and dry to properly whip egg whites.
