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Homemade Keto Macaroons photo

Keto Macaroons

Simple keto-friendly coconut macaroons made with egg whites and a granulated low-carb sweetener.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 largeegg whitesroom temperature
  • 2 tablespoongranulated sweetener of choicemonk fruit sweetener or erythritol
  • 2 cupsshredded unsweetened coconut

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper
  • Cooling rack

Method
 

Instructions
  1. Preheat the oven to 180°C/350°F and place a rack in the middle position. Line a baking sheet with parchment paper.
  2. In a large, clean mixing bowl, add the 4 large egg whites (room temperature). Beat with an electric mixer until soft peaks form.
  3. With the mixer running, slowly sprinkle in the 2 tablespoons granulated sweetener. Continue beating until stiff, glossy peaks form.
  4. Gently fold in the 2 cups shredded unsweetened coconut with a spatula until the mixture is evenly combined.
  5. Use a cookie scoop or a large spoon to portion the mixture onto the prepared baking sheet, leaving about 1 inch (2–3 cm) between each mound.
  6. Bake for 10 minutes, or until the edges and tops are lightly golden.
  7. Remove the baking sheet from the oven and let the macaroons cool on the sheet for about 10 minutes, then transfer to a cooling rack or plate to cool completely.

Notes

Notes
TO STORE
: Macaroons can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks. Feel free to store them in the refrigerator if you’d like them to keep longer.
TO FREEZE
: Place cooled macaroons in a ziplock bag and store them in the freezer for up to 6 months.