These easy delicious Sugar Free Coconut Macaroons are Dairy Free, Keto, Gluten Free, Low Carb and super easy to make!
If you’re a fan of coconut, these little cookies will be right up your alley! Coconut macaroons are a delicious and light cookie made with only a few ingredients. The best part of course, they are sugar free! Adding a little melted unsweetened carob chips drizzled over the top makes these the perfect little non guilty pleasure!
Using an ice cream scoop will ensure the perfect little size for you cookies! Once completely cooled on a wire rack the cookies can be coated with melted, unsweetened carob chips orsugar free chocolate chips, like the brand Lily’s. Place a baking pan underneath the rack to catch all the yummy drippings.
Macaroons (Mac-a ROON) and macarons (Mac-a- ROHN) are two very different types of cookies. A macaroon is a chewy coconut based, mounded type of cookie often dipped in chocolate, while a macaron has two almond based wafers that are filled with ganache or jam. I love both types of cookies, but haven’t yet tackled a keto low carb version of a macaron. So this recipe is my low carb version of a Macaroon.
A macaroon is one of my dad’s favorite cookies. It’s more like a biscuit, a bit chewy, kind of delicate, and not too sweet and that’s how my dad likes them. You can certainly make them sweeter by adding more stevia or adding more of your favorite sweetener.
Enjoy with a drizzle of melted chocolate and toasted shredded coconut on top, or leave plain, that’s just fine as well!
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Preheat oven to 325 degrees F. Line a sheet pan with parchment paper. Place the egg whites in a stand mixer with the cream of tartar and blend until frothy. Set aside.
Place the coconut butter in a microwavable bowl and microwave 1 minute until melted. Set aside to cool.
Add in the salt, stevia, vanilla extract, and shredded coconut into the stand mixer and blend until just combined. Pour in the melted coconut butter and blend again.
Using a large cookie scoop, scoop batter and pat down into the scoop to pack it in well. Release these onto the sheet pan, spacing each macaroon about one inch apart from each other.
Bake 20-25 minutes until lightly golden. Cool 5 minutes then transfer to wire rack. Once completely cooled, you can melt the chocolate chips and drizzle over each macaroon. Top with toasted coconut flakes if desired.
Net Carbs: 1g
This recipe was first published in May 2013 and updated with new pictures and video in June 2019.
If you don’t have coconut liquid stevia, you can use vanilla stevia or plain stevia or swap it with 1/2 cup of Swerve confectioners.
Amount Per Serving (1 cookie)
Calories from Fat 90
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Total Carbohydrates 3g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.