Macaroons are the ultimate treat for coconut lovers. Not to be confused with a macaron (a light and airy sandwich cookie), macaroons feature an intense coconut flavor due to all of the flaked coconut. For this recipe, we assembled a keto friendly version of the popular cookie, using low carb ingredients so that you can enjoy a well-earned keto treat. Just shy of 1 net carb per serving, we hope you’ll enjoy these little bites of heaven.

This recipe calls for the help of your electric mixer since you’ll need to whip the egg whites into a meringue. Once your meringue holds its shape, you’ll simply fold in the coconut and then your cookies are ready to bake.

When the cookies have cooled, you can eat them as they are or you can drizzle some low carb melted chocolate on top, like Lilly’s. If you’d like them to have some additional crunchiness, you can toast the coconut before adding it to the meringue.

Helpful Kitchen Tools:

Electric mixer

Parchment paper

Baking pan

Ingredients:

4 egg whites

1/2 cup powdered Swerve

2 cups unsweetened coconut

1 tsp vanilla extract

½ tsp coconut extract

Pinch of salt

*optional - Lilly’s chocolate baking chips.

Directions:

Preheat your oven to 325 degrees. Line a baking pan with parchment paper.

Using an electric mixer, whisk the egg whites and extracts at high speed until soft peaks form (the peaks hold, but the tip falls over and melts into the surface). Depending on your electric mixer, this can take 1-3 minutes.

Sprinkle the salt and powdered Swerve into the egg whites. Whisk the ingredients slowly to incorporate the Swerve. Gradually increase the speed to beat the mixture until firm peaks form. Gently fold in the coconut until incorporated.

Drop spoonfuls of the coconut mixture on the parchment paper, about 1 inch apart. Gently build up the peaks of the uncooked mounds. Place the cookies into the oven and bake for 12-15 minutes until the tops are golden.

Allow the cookies to rest for 15-20 minutes. Working carefully, place one hand under the paper and use your other hand to gently peel back the paper from the cookie.

You can also drizzle melted low carb chocolate on top. You can melt the chocolate in the microwave or you can place the chocolate in an oven-safe container to let the chocolate melt in the warm oven after the cookies are done.