How To Make Keto Coconut Macaroon Cookie Recipe
These Keto Coconut Macaroon Cookies are the perfect dessert for anyone looking for a low-carb, gluten-free treat with only 5 net carbs per cookie.
Serves:
Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 1/3 cup almond flour
- 1/4 cup melted coconut oil
- 1/4 cup keto-friendly sweetener (such as monk fruit or erythritol)
- 2 egg whites
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a mixing bowl, whisk together the shredded coconut, almond flour, and salt.
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In a separate bowl, beat the egg whites until stiff peaks form.
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Add the melted coconut oil, sweetener, and vanilla extract to the dry ingredients and mix until well combined.
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Gently fold in the beaten egg whites until everything is evenly combined.
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Use a cookie scoop or spoon to portion the dough onto the lined baking sheet.
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Bake for 12-15 minutes, until the edges are lightly golden.
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Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition
- Calories : 244kcal
- Total Fat : 22g
- Saturated Fat : 18g
- Cholesterol : 0mg
- Sodium : 92mg
- Total Carbohydrates : 8g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 4g
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