Recipe

Keto Coconut Macaroons

Golden-edged coconut cookies sweetened without sugar deliver a satisfying low-carb treat with rich tropical flavor.

Keto Coconut Macaroons

Total time

25 min

Servings

4

Net carbs

1g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 2 ½ cups Unsweetened Desiccated Coconut
  • 1 ½ cups Coconut Milk (full fat)
  • ½ cup Erythritol
  • ⅓ cup Coconut Flour
  • 2 large Eggs
  • 1 teaspoon Vanilla Essence

Instructions

How to cook it

Prep timer

25:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat your oven to 350°F and line a large baking sheet with parchment.
  3. 2. Combine the desiccated coconut, full-fat coconut milk, erythritol, coconut flour, eggs, and vanilla in a large bowl, stirring until you have a thick, uniform batter.
  4. 3. Using a small cookie scoop, portion the batter onto your lined sheet.
  5. 4. Bake for 15-20 minutes until the macaroons turn lightly golden brown.
  6. Cook eggs just until set so they stay tender instead of rubbery.
  7. 5. Allow the cookies to cool completely on the tray before serving or storing in an airtight container.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

My Keto Kitchen · IMPORTED

https://diet.driv.space/recipes/keto-coconut-macaroonsMy Keto Kitchen reference: https://www.myketokitchen.com/keto-recipes/keto-coconut-macaroons/

Rated 4.96/5 from 22 ratings on My Keto Kitchen. Method rewritten in-house; see source for the publisher's original.