Four-Ingredient Keto Coconut Macaroons

Name: Four-Ingredient Keto Coconut Macaroons
Prep time: 10 min
Cook time: 15 min
Yield: 12

keto low-carb four ingredient coconut macaroons no-flour sweet treat baking

Desserts

These chewy, sweet coconut macaroons use just four simple ingredients to create a delightful keto treat that's naturally gluten-free and perfectly satisfying with only 2g net carbs per macaroon.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 15

Ingredients

200g2 1/2 cups unsweetened coconut flakes
2 large2 large large egg whites
85g3/4 cup powdered erythritol
5ml1 tsp pure vanilla extract

Instructions

Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
In a large bowl, whisk 2 large2 large large egg whites until foamy but not stiff peaks form.
Add 85g3/4 cup powdered erythritol and 5ml1 tsp pure vanilla extract to the egg whites, whisking until well combined.
Fold in 200g2 1/2 cups unsweetened coconut flakes until evenly coated and mixture holds together when pressed.
Using a small ice cream scoop or tablespoon, drop rounded portions of mixture onto the prepared baking sheet, spacing them 5cm (2 inches) apart.
Bake for 12-15 minutes until edges are golden brown but centers are still slightly soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Ingredients

id: unsweetened_coconut_flakes metric: 200g imperial: 2 1/2 cups name: unsweetened coconut flakes
id: egg_whites metric: 2 large imperial: 2 large name: large egg whites
id: powdered_erythritol metric: 85g imperial: 3/4 cup name: powdered erythritol
id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract

Instructions

Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
In a large bowl, whisk {egg_whites} until foamy but not stiff peaks form.
Add {powdered_erythritol} and {vanilla_extract} to the egg whites, whisking until well combined.
Fold in {unsweetened_coconut_flakes} until evenly coated and mixture holds together when pressed.
Using a small ice cream scoop or tablespoon, drop rounded portions of mixture onto the prepared baking sheet, spacing them 5cm (2 inches) apart.
Bake for 12-15 minutes until edges are golden brown but centers are still slightly soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week.

Tips

Coconut Type: Use unsweetened coconut flakes, not shredded coconut, for the best texture. Sweetened coconut will make them too sweet and add unnecessary carbs.

Egg White Consistency: Whisk just until foamy - don't overbeat to stiff peaks or the macaroons will be too dry and crumbly.

Sweetener Choice: Powdered erythritol dissolves better than granulated and creates a smoother texture. Avoid liquid sweeteners which will make the mixture too wet.

Shaping: The mixture should hold together when pressed. If too dry, add another egg white; if too wet, add more coconut.

Baking Time: Watch carefully in the final minutes - they should be golden on the edges but still soft in the center when done.

Cooling: Let them cool on the pan briefly before moving to prevent breaking. They'll firm up as they cool.

Carb Count: Each macaroon contains approximately 2g net carbs, perfect for keto sweet cravings.

Variations: Try adding a few drops of almond extract, lemon zest, or a sprinkle of cinnamon for different flavors.