Description
Keto Coconut Macaroons are a delightful no-bake treat that elevate your dessert experience while adhering to your low-carb diet.
Ingredients
Scale
- 3 cups shredded unsweetened coconut
- 2/3 cup granulated erythritol or other keto-friendly sweetener
- 3 large egg whites
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut and the granulated erythritol. Mix well until the sweetener is evenly distributed.
- In a separate bowl, beat the egg whites until they are frothy but not stiff.
- Gently fold the beaten egg whites into the coconut mixture until fully combined. Be careful not to deflate the egg whites too much.
- Using your hands or a cookie scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These macaroons can be stored in an airtight container for up to a week.
- Experiment with adding vanilla extract for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 1g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: keto, ketodesserts, lowcarb, coconutmacaroons, sugarfree, healthyrecipes, glutenfree, ketorecipes, snackideas, baking