These Low Carb Coconut Macaroons are ready to enjoy in just 15 minutes and use just four ingredients: egg whites, shredded coconut, vanilla extract, and monk fruit sweetener. They are a delicious sweet treat and make a low carb snack option!
We have included affiliate links to valuable products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Low Carb Coconut Macaroons
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Coconut macaroons are one of the quickest and easiest dessert cookies that I know how to make.
Thanks to monk fruit sweetener, it’s easy to turn macaroons into low-carb, keto-friendly sweet treats. They’re also gluten-free and dairy-free which makes them ideal for all sorts of dietary requirements.
Not only are they perfect for those dietary needs, but they are also perfect for Passover (I know because my Jewish mother-in-law makes them!).
The low carb coconut macaroons are light and chewy on the inside and crispy golden brown on the outside. They are sure to become one of your all-time favorite snack bites.
Serve them up for afternoon tea or box them up to give as a delicious edible gift.
For an extra special treat, you could dip the bases in melted dark chocolate!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Monk Fruit Sweetener
- Shredded Unsweetened Coconut
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Shredded Coconut
One of the hero ingredients in this dish is shredded coconut, so here are some more recipes using the same:
- Jungle Cruise Cookies – Chocolate Coconut Cookies with Macadamia Nuts
- Hawaiian Pineapple Coconut Bubble Bread (aka Monkey Bread)
- Gluten-Free Baked Coconut Shrimp with Avocado-Lime Dip
More Low Carb Recipes
Looking for more low-carb dishes to make? Check these recipes out next:
- How To Make Low Carb Keto-Friendly Fathead Bagels!
- Low Carb Egg and Pork Cups
- Slow Cooker Pulled Pork Lettuce Wraps
How Do I Make Low Carb Coconut Macaroons?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 2 large egg whites, at room temperature
- 3 Tbsp monk fruit sweetener or erythritol
- 1 cup shredded unsweetened coconut
- ½ tsp pure vanilla extract
- Preheat oven to 180°C/350°F/Gas 4. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- Place the egg whites into a clean, grease-free bowl and beat with an electric hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until firm peaks form.
- Gently fold in shredded coconut and vanilla extract.
- Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet. You should get 8-10 medium-sized coconut macaroons.
- Bake for 8-10 minutes or until the macaroons are golden-brown around the edges. Remove from the oven and transfer to a cooling rack to cool for a few minutes before serving. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 36mgCarbohydrates: 7gFiber: 4gSugar: 3gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Classic Caprese Skewers with Balsamic Glaze – An Easy Party Appetizer
- Soup: Comforting & Low Carb Bacon Cheeseburger Soup Recipe
- Salad: Roasted Broccoli and Bacon Salad with Raisins & Yogurt Dressing
- Main Dish: Garlic-Herb Roasted Whole Chicken
- Side Dish: 15-Minute Grilled Marinated Asparagus with Italian Gremolata
- Beverage: Lemon Herb Vodka Spritzer – A Herbaceous Cocktail for Summer
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.