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Homemade Keto Macaroons photo

Keto Macaroons

These Keto Macaroons are a game-changer! Delightfully chewy and sweet, they're perfect for satisfying your cravings without the carbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Keto
Ingredients Equipment Method Notes

Ingredients
  

For the Macaroons:
  • 4 large egg whites brought to room temperature
  • 2 tablespoons granulated sweetener monk fruit or erythritol
  • 2 cups shredded unsweetened coconut ensure it's unsweetened

Equipment

  • Mixing Bowl
  • Whisk or electric mixer
  • Baking Sheet
  • Spoon or Cookie Scoop

Method
 

Instructions
  1. Step 1: Preheat your oven to 325°F (160°C) for even baking.
  2. Step 2: In a mixing bowl, whip the 4 large egg whites until frothy and soft peaks form (about 2-3 minutes).
  3. Step 3: Add the 2 tablespoons of granulated sweetener to the whipped egg whites and mix until glossy.
  4. Step 4: Gently fold in the 2 cups of shredded unsweetened coconut with a spatula, being careful not to deflate the egg whites.
  5. Step 5: Use a spoon or cookie scoop to portion the mixture onto a lined baking sheet, spacing them an inch apart.
  6. Step 6: Bake for 15-20 minutes until golden brown on the edges, watching closely to prevent burning.
  7. Step 7: Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store macaroons in an airtight container at room temperature for up to 5 days.
  • Freeze them for longer storage; they'll last up to 3 months.
  • Add vanilla extract for extra flavor or cocoa powder for chocolate macaroons.