Introduction: Coconut macaroons are a delightful, sweet treat that has been enjoyed for generations. The chewy texture combined with the rich, coconut flavor makes them irresistible. However, traditional coconut macaroons are often loaded with sugar and carbs, making them incompatible with a keto or low-carb lifestyle. But don’t worry! In this recipe, we’ll show you how to make a Keto Coconut Macaroon that satisfies your sweet tooth without derailing your healthy eating goals.

This keto version of coconut macaroons uses simple ingredients like unsweetened shredded coconut, egg whites, and a low-carb sweetener to keep the macaroons just as delicious, but with far fewer carbs and sugars. Whether you’re on a keto diet, following the WW (Weight Watchers) program, or just looking for a low-carb dessert, these macaroons are the perfect solution. With the right balance of ingredients and a few helpful tips, these keto coconut macaroons will become your go-to snack or dessert.

In this detailed guide, we’ll walk you through the entire process, from selecting the best ingredients to baking the perfect macaroons. Plus, we’ll provide the nutritional breakdown and SmartPoints for each serving so you can enjoy these treats without any guilt. Let’s dive in and get baking!

Ingredients:

To create the perfect keto coconut macaroons, you need to use the right ingredients that align with a low-carb and keto-friendly lifestyle. Here’s everything you’ll need for these chewy, golden macaroons:

For the Macaroons:

  • 2 large egg whites (room temperature)
  • 2 cups unsweetened shredded coconut
  • 1/4 cup erythritol (or your preferred keto-friendly sweetener like monk fruit or stevia)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt (optional, enhances flavor)
  • 1 tablespoon coconut flour (helps bind the macaroons and prevent them from being too wet)

For Optional Chocolate Drizzle (For extra indulgence):

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil
  • 1 tablespoon powdered erythritol (optional, to sweeten the chocolate drizzle)

Instructions:

Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to 325°F (165°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent the macaroons from sticking.

Step 2: Whip the Egg Whites
In a clean, dry bowl, add the egg whites. Whip them with an electric mixer or stand mixer on medium-high speed until they form stiff peaks. This is a crucial step for achieving the perfect macaroon texture—light and airy on the inside with a slightly crispy exterior.

If you don’t have an electric mixer, you can use a hand whisk, but it will take a bit more time and elbow grease to get the egg whites to the right consistency. Make sure that there are no traces of yolk in the egg whites, as this will prevent them from whipping properly.

Step 3: Combine the Dry Ingredients
While the egg whites are whipping, mix the dry ingredients in a separate bowl. Combine the shredded coconut, erythritol, vanilla extract, salt (if using), and coconut flour. Stir everything together until the coconut is evenly coated with the sweetener and coconut flour. The coconut flour will help to absorb moisture and provide a slightly firmer texture to the macaroons.

Step 4: Gently Fold in the Whipped Egg Whites
Once the egg whites have formed stiff peaks, carefully fold them into the coconut mixture. Use a spatula and fold gently to avoid deflating the egg whites too much. You want to maintain the airiness of the whipped egg whites, as this will give the macaroons their chewy and light texture. Continue folding until the coconut mixture is well combined with the egg whites, but do not overmix.

Step 5: Shape the Macaroons
Now, it’s time to form the macaroons. Using a spoon or a small ice cream scoop, scoop out approximately 1 tablespoon of the coconut mixture at a time. Roll it gently between your hands to form small mounds and place them onto the prepared baking sheet. Arrange the macaroons about 1 inch apart, as they will not spread much during baking.

You can also make the macaroons larger or smaller depending on your preference, but keep in mind that larger macaroons may require slightly more time in the oven.

Step 6: Bake the Macaroons
Place the baking sheet in the oven and bake the macaroons for about 15-20 minutes, or until they are golden brown on top and slightly crisp on the edges. Keep a close eye on them, as baking times can vary depending on your oven. If you find that the tops aren’t browning enough, you can switch the oven to broil for the last 1-2 minutes, but be sure to watch them closely to avoid burning.

Once the macaroons are golden brown and firm to the touch, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Chocolate Drizzle (Optional)
If you want to add a decadent touch to your keto coconut macaroons, consider drizzling them with a chocolate topping. To make the chocolate drizzle, melt the coconut oil in a small saucepan over low heat. Stir in the unsweetened cocoa powder and powdered erythritol until the mixture is smooth and fully combined. Drizzle the chocolate over the cooled macaroons using a spoon or a piping bag for a neat finish.

Allow the chocolate to harden for a few minutes before serving the macaroons.

Step 8: Serve and Enjoy
Once the chocolate drizzle has set (if using), the keto coconut macaroons are ready to enjoy. Serve them at room temperature or store them in an airtight container at room temperature for up to a week. If you’ve made a larger batch, you can store them in the fridge to keep them fresh for longer.

These macaroons also freeze well. Just place them in an airtight container and freeze for up to 3 months. To enjoy, simply let them thaw at room temperature for a few minutes before serving.

Nutritional Information (Per Macaroon – Based on 12 Servings):

  • Calories: 95 kcal
  • Protein: 2g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Fat: 8g
  • Saturated Fat: 7g
  • Sugar: 2g (from the coconut)
  • Sodium: 40mg

For Chocolate Drizzle (Optional, Per Serving):

  • Calories: 10 kcal
  • Protein: 0g
  • Carbohydrates: 1g
  • Fat: 1g
  • Saturated Fat: 1g
  • Sugar: 0g
  • Sodium: 0mg

SmartPoints Breakdown (WW Freestyle):

  • Green: 3 SmartPoints per macaroon (without drizzle)
  • Blue: 2 SmartPoints per macaroon (without drizzle)
  • Purple: 2 SmartPoints per macaroon (without drizzle)

These Keto Coconut Macaroons are incredibly low in SmartPoints, especially when you skip the chocolate drizzle. With just a few ingredients and a little time, you can enjoy a delicious, keto-friendly treat that won’t compromise your WW goals.

Tips and Variations:

  1. Sweetener Substitutes: While we use erythritol in this recipe, you can swap it for other low-carb sweeteners like stevia, monk fruit sweetener, or a blend. Be sure to adjust the quantity depending on the sweetness of your chosen sweetener, as some are sweeter than erythritol.
  2. Coconut Variations: If you prefer larger flakes of coconut, you can use unsweetened shredded coconut with larger flakes for added texture. The taste will be the same, but the texture of the macaroons will be different.
  3. Flavor Variations: To change up the flavor of your macaroons, consider adding a dash of almond extract, cinnamon, or even a few drops of coconut extract to enhance the coconut flavor. A little citrus zest (like lemon or lime) can also add a refreshing twist.
  4. Make It Vegan: To make this recipe vegan-friendly, simply substitute the egg whites with a chia egg or flaxseed egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water). Allow it to sit for 5 minutes to thicken before adding to the mixture.
  5. Adding Nuts or Chocolate: For extra texture, you can fold in chopped nuts (like macadamia nuts or almonds) or add sugar-free chocolate chips to the coconut mixture before baking. This will give your macaroons a nice crunch and richness.
  6. Baking Tip: If you don’t have a silicone baking mat or parchment paper, you can lightly grease your baking sheet with a small amount of coconut oil or butter to prevent sticking.

Why These Keto Coconut Macaroons Are Perfect for Your Diet:

  1. Low in Carbs and Sugar: With only 6g of carbs per macaroon and just 2g of sugar from natural coconut, these macaroons are the perfect sweet treat for anyone following a keto, low-carb, or WW plan.
  2. High in Healthy Fats: These macaroons are rich in healthy fats from coconut, which are great for keeping you full and satisfied while maintaining ketosis on a keto diet.
  3. Satisfy Your Sweet Tooth: One of the challenges of any diet is managing cravings for sweet treats. These keto coconut macaroons hit the spot without causing blood sugar spikes, making them a great alternative to traditional sugary snacks.
  4. Great for Meal Prep: These macaroons can be made ahead of time and stored in an airtight container for up to a week, making them a great option for meal prepping. They are easy to take on the go or pack for snacks.

Conclusion:

Keto Coconut Macaroons are a simple, tasty, and satisfying treat that fits perfectly into a low-carb, keto, or WW diet. With minimal ingredients, you can create a delicious dessert that will satisfy your cravings without compromising your health goals. Whether you enjoy them as a quick snack, a dessert after dinner, or as part of a keto-friendly meal plan, these macaroons are sure to become a staple in your kitchen.

These macaroons are not only low in carbs and SmartPoints, but they are also rich in healthy fats, fiber, and protein, making them a great choice for anyone looking to maintain a balanced, nutritious diet. Enjoy them on their own or with the optional chocolate drizzle for an extra indulgent touch. Either way, these keto coconut macaroons are a sweet success!