Keto Coconut Macaroons

Low Carb / Keto / Gluten Free

Every once in a while, I get a craving for something sweet. And when I say that, I really mean once in a while.

One day, I was browsing my grocery store and noticed that there were some pre-packaged coconut macaroons for sale, highlighting the words, "Gluten-Free!"

I took a look at the ingredient list and to my surprise, aside from the shit ton of sugar (it was the first ingredient), these weren't half bad.

I knew that I could make a much healthier version that would satisfy my dietary needs!

Enter the Keto Coconut Macaroons.

These Keto Coconut Macaroons make a delicious snack or dessert.  Not only are these keto-friendly, but they are also suitable for primal and paleo diets. While the carb count is essentially fairly low, you can lower it even more by using a different sweetener that is low in carbs like Stevia or Erythritol.  I personally prefer the taste of honey and prefer to bake/cook with minimally processed ingredients.

If you want these to be more stable at room temperature, instead of using cocoa powder, melt some high-quality dark chocolate chips or bar.  Just make sure you check the ingredients to make sure they don't contain any ingredients you are avoiding (a lot of these have soy and dairy).

These are packed with an awesome healthy fat content and totally satisfy any dessert cravings. What are you waiting for? Go make these!

Low Carb Ketogenic Coconut Macaroons

Keto Coconut Macaroons

Yield: 12 macaroons

Keto Coconut Macaroons



  1. Preheat your oven to 350 degrees.
  2. Whisk egg whites until they form loose peaks (should double in size).
  3. Whisk in honey, vanilla, melted butter and salt until evenly incorporated.
  4. Fold in the shredded coconut. Do not overmix, you want to keep the air in the egg whites.
  5. On a parchment lined cookie sheet, spoon mixture into even mounds, roughly 2 inches in diameter.
  6. Place into oven and bake for roughly 15 minutes or until the edges start to brown.
  7. Once they are browned on the edges, remove and cool on a wire rack.
  8. While cooling, combine the liquid coconut oil and cocoa powder together to create a sauce.
  9. Once the macaroons are cool, drizzle the tops with the chocolate sauce.
  10. Cool and keep refrigerated until consumption. Be wary of warm temperatures, chocolate can melt.

What's your favorite dessert? Have you been able to find a suitable swap for your eating lifestyle? Comment below!

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  1. Cynthia on February 8, 2015 at 10:22 pm

    Thank you so much for the recipe! I made another recipe that didn’t call for the honey (I used Splenda) or melted butter, and they fell apart. I am going to make your recipe next, and the added bonus is the chocolate sauce!

  2. Nicole Miele on October 22, 2014 at 10:06 pm

    Great recipe! Can’t wait to try them. I just started using honey too and 3 carbs isn’t bad at all for each cookie

  3. Reeva A on August 3, 2014 at 1:46 am

    Honey is certainly not Keto. Not only is it super high in sugars but it also has a very high carb count. It is considered a healthier option because it is a natural unrefined sugar but it is still a form of sugar.

    • Dominic on August 7, 2014 at 4:16 pm

      When split into 12 servings, that comes out to roughly 3 carbs per serving. I am starting to shy away from artificial sweeteners and only using natural ones. If you use sweeteners in your lifestyle, go ahead and substitute it.


  4. Sherry on July 15, 2014 at 1:57 am

    Could you please give the nutritional info on these if possible! I love coconut and these sound perfect for me. Thanks

  5. Vicki McCullouch on June 17, 2014 at 5:09 pm

    What are the calorie, fat, carb, and protein content on these?

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