Coconut Macaroons | Kevin Wagonfoot
Coconut Macaroons is one of my go-to keto recipes — simple, real ingredients and on the table fast.
Why This Works for Keto
It fits a keto lifestyle without any fuss: whole foods, easy prep, and flavor that makes it a repeat.
From the cookbook
5-Ingredient Keto Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Coconut Macaroons
Indulge in these sugar-free, chewy coconut macaroons that are perfect for satisfying your sweet tooth while keeping your carb count low. Each bite is a delightful combination of rich coconut flavor an
Ingredients
- 1 cup shredded coconut
- 2 large egg whites
- 1/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C) to ensure the coconut macaroons bake evenly and develop a golden color. Prepare a baking sheet by lining it with parchment paper for easy removal later.
- In a mixing bowl, combine the shredded coconut, erythritol, salt, and vanilla extract. Make sure the ingredients are well mixed to distribute the sweetness uniformly throughout the macaroons.
- Whisk the egg whites in a separate bowl until they become frothy but not stiff. This step helps to provide the structure for the macaroons, allowing them to hold their shape while baking.
- Gently fold the egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites too much; this will keep the macaroons light and airy.
- Scoop tablespoon-sized amounts of the mixture onto the prepared baking sheet, spacing them about an inch apart. Bake for 15-20 minutes, or until the tops are golden brown and look crisp. Keep an eye on them to prevent burning.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
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