These Keto Coconut Macaroons taste like Almond Joy candy bars! They are delightfully chewy and sweet, and totally sugar-free and gluten-free.
Sometimes you feel like a nut, sometimes you don’t. Which is to say that you can make these Keto Coconut Macaroons completely nut-free too, if that suits your fancy. They are delightful either way.
Macaroons are a unique sort of cookie. Can you even call them cookies? I suppose they fit the definition, being small, round sweet treats that you can pick up with your fingers. They aren’t quite the same as the classic varieties like Keto Chocolate Chip Cookies or Keto Snickerdoodles. But they are cookies nonetheless.
Being made mostly with shredded coconut, they are naturally gluten free and have a delightful chewy texture. And you can add in other wonderful flavors too, as I did with these Almond Joy Macaroons.
What to love about this recipe
Did you love macaroons in your high carb days? Well, these keto macaroons live up to the memory. All the sweet chewy coconut flavor but with no added sugar and a mere fraction of the carbs.
They are easy to make and look lovely arranged on a cookie tray. And they take a handful of standard keto ingredients you probably already have in your cupboard! They hold up really nicely for a few days on the counter, or for over a week in the fridge. They can also be made ahead and frozen for several months.
And if you add the almonds and a little chocolate, these keto cookies have all the flavor of an Almond Joy candy bar. What could be better?
Ingredients you need
- Heavy cream: The base of these keto coconut macaroons is made with heavy cream, but you can also use coconut cream.
- Sweetener: You have options here! Both erythritol and allulose sweeteners work in this recipe.
- Coconut extract: You can easily substitute this with vanilla or almond extract
- Xanthan gum: I use this to help thicken the cream, as a shortcut for making keto condensed milk.
- Shredded coconut: Make sure to use finely shredded, unsweetened coconut, rather than long strands or big flakes. It makes a difference to the texture. I recommend We Do Organic brand.
- Egg whites: Separate egg whites from eggs and don’t use carton egg whites as they don’t hold their shape as well during baking.
- Salt: A little salt is used to help whip the egg whites to stiff peaks.
- Raw almonds: I add an almond to each cookie. I use raw almonds as they will toast in the oven during the bake.
- Sugar-free chocolate: Any good brand of keto chocolate will work, but always melt it double-boiler style to prevent seizing.
- Coconut oil: A little coconut oil helps the chips melt more smoothly for dipping. You could also use cocoa butter.
Step by Step Directions
1. Prepare the cream mixture: In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes.
2. Add the coconut: Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside.
3. Whip the egg whites: In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined.
4. Form the cookies: Drop by the spoonful into 16 even mounds on a baking sheet lined with parchment paper. Press 1 almond into the top of each mound.
5. Bake the macaroons: Bake at 325ºF for 20 to 25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan.
6. Melt the chocolate. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Dip the bottom of each cookie in the melted chocolate and set on a waxed paper lined tray.
7. Drizzle the chocolate. Drizzle or pipe the remaining chocolate over each cookie. Refrigerate 30 minutes to set the chocolate. You can also dip your macaroons in the chocolate, if you prefer.
Tips for Success
The type of coconut you use is important. Make sure it’s fine shreds for the best texture. If the shreds are too large, it can make the cookies deflate a little when they come out of the oven.
Fresh egg whites are always best for recipes like this, as they whip up better and hold their shape. Separate the eggs while they are cold, but then let the whites come to room temperature before whipping.
Sweetener Options
This recipe does require a sweetener with bulk (i.e. powdered or granular), but both erythritol and allulose should work. I recommend using a powdered erythritol sweetener to avoid any grittiness.
Do note that allulose may make these brown faster so keep your eye on them!
Frequently Asked Questions
This keto almond joy macaroon recipe has 5.7g of carbs and 2.7g of fiber per serving. That comes to 3g net carbs per cookie.
You can store these cookies in a covered container on the counter for up to 4 days or in the fridge for up to 8 days. You can also freeze them, before or after dipping in chocolate, for several months.
These keto macaroons can easily be made using coconut cream instead of heavy cream. Coconut cream is the thick white portion from the top of a can of full-fat coconut milk. Scoop it out into a measuring cup and level off before adding to a pot.
More recipes for coconut lovers
Keto Almond Joy Macaroons Recipe
Ingredients
- ¾ cup heavy whipping cream
- ½ cup Swerve Confectioners
- 1 teaspoon coconut extract can sub vanilla or almond extract
- ¼ teaspoon xanthan gum
- 2 cups unsweetened shredded coconut
- 2 large egg whites room temperature
- ¼ teaspoon salt
- 16 raw almonds
- 3 ounces sugar-free dark chocolate chopped
- 2 teaspoon coconut oil
Instructions
- Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone baking mat.
- In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes.
- Whisk in the sweetener and coconut extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside.
- In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined.
- Drop by the spoonful into 16 even mounds on the prepared baking sheet. Press 1 almond into the top of each mound.
- Bake 20 to 25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Dip the bottom of each cookie in the melted chocolate and set on a waxed paper lined tray.
- Drizzle or pipe the remaining chocolate over each cookie. Refrigerate 30 minutes to set the chocolate.
Emmy says
These cookies are fantastic. I am not on keto but am trying to support and encourage my friend who has embarked on the keto journey. These are a big hit with keto and non-keto alike. Thank you, Carolyn!
Suzy says
WHAT A RECIPE. As we say in the south ‘you go girl’. Made these cookies exaxtly as recipe stated except I made larger cookies.. Even better than the real almond joy. My husband is prediabetic and when he ate this cookie his eyes rolled back in his head. He ask several times if I was sure he could eat them. Thank you for this recipe. I tell everyone who needs to watch carbs to check out your site. It is my go to for good food and not feel deprived. Thanks
ECM says
OMG! These are amazing! I am not on a keto diet, however, my dear friend is and I love to bake. These cookies are so tasty! Thank you!
Carolyn says
Glad you enjoyed them!