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Those keto coconut cookies are EASY 5 ingredients keto cookies. They taste like French coconut macaroon, soft in the center, crusty outside with a delicious coconut flour and only 4.1 g net carb per large cookies. Bonus, those are also dairy free an gluten free.

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Trust me, as French the first questions I ask myself when I started the keto diet was ‘how to make keto macarrons’. Because, if you wonder ‘are coconut macaroons keto ? ‘ unfortunately the answer is no. Like most French cookies, French macaroons are loaded with sugar from condensed milk and they are not keto friendly. Great news, those keto coconut cookies taste like your favorite french macaroon cookies! Imagine: a soft, moist and sweet cookie that melt in your mouth with a slightly crusty outside that taste like toasted coconut. Plus, they are large cookies, very satisfying with only 4 g  net carb for a quick keto snack. So now let me tell me show you how to make keto macaroons aka. keto coconut cookies.

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What are keto coconut cookies?

Keto cocout cookies are 5 ingredients sugar-free cookies with a similar taste and texture to French coconut macaroon. They are also gluten free, dairy free and can be adapted egg-free for people on a keto vegan diet.

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How to make keto coconut cookies?

This keto coconut cookies recipe is the most easy keto cookies recipe. A 1-bowl recipe with only 5 ingredients for a quick keto snack. All you need to make those coconut macaroon style cookies are:

  • Almond flour –  fine almond flour or almond meal, both work well in this recipe
  • Unsweetened desiccated coconut or shredded coconut. Now, you probably wonder is shredded coconut keto? well, nt always some brands adds sugar into it so make sure you buy unsweeetened coconut for this keto cookie recipe
  • Coconut oil  or melted butter
  • Erythritol or any sugar free keto sweetener you like, use my keto sweetener converter to swap for a different one
  • Egg or flaxseed egg if on keto vegan. Note that the color and texture of the cookies will be very different using flaxeggs.
  • Vanilla – optional

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More keto cookies recipe

For the keto cookies lovers you can try the following recipes

xoxo Carine
KETO COCONUT COOKIES easy 5 ingredients #ketocookies #keto #cookies #lowcarbcookies #lowcarb #coconut #coconutcookies #almondflour #easy #sugarfree #glutenfree #5ingredients

Keto Coconut cookies

Keto coconut cookies are soft coconut almond cookies perfect for a quick keto snack
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Author: Carine
10 large cookies
Leave A Review Print The Recipe

Ingredients

Cookies decoration

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Instructions

  • Preheat oven to 180C (360F). Lay a cookie sheet with baking paper. Set aside.
  • In a food processor, with the S blade attachement, add all the cookie ingredients. 
  • Process on medium speed until all the ingredients comes together. Scoop out the dough with cookie scoop, and roll into a ball with your hands
  • Place each cookie balls on the baking tray covered with baking paper. You should be able to make 10 large cookies with the whole batter.
  • Press each balls with your fingers to form thick flat round cookie - about 1 cm thickness.
  • Bake at 180 C (360 F) for 18-23 minutes or until the sides and top are golden brown.
  • Cool down on the cookie sheet for 20 minutes, they will harden slightly when cooling down.
  • Transfer onto a cookie rack to fully cool down to room temperature.

Storage

  • Store up to 5 days in a cookie jar or freeze for later.
Net carb per large cookie (recipe make 10 large cookies), 4.1 g
Vegan option: use a flax seed egg instead of regular egg. Simply combine 1 tablespoon of ground flax seed into 2 tablespoons of water. Give a good stir and set aside for 10 minutes until it forms a jelly like texture. Use as an egg in this recipe. See recipe video in the post for more details.
Recipe updated on 12 March 2013. For previous recipe replace erythritol by liquid sweetener of your choice, I recommend Monk fruit liquid sweetener to keep the cookie sugar free.
Nutrition Facts
Keto Coconut cookies
Amount Per Serving (1 large cookie)
Calories 190 Calories from Fat 107
% Daily Value*
Fat 11.9g18%
Carbohydrates 6.3g2%
Fiber 2.2g9%
Sugar 1.4g2%
Protein 4.5g9%
Net Carbs 4.1g
* Percent Daily Values are based on a 2000 calorie diet.

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    57 comments
  1. 5 stars
    These are very good! THanks for the recipe. Mine did not brown like yours did though. Did you use a convection oven perhaps? Mine had brown bits on the top and sides when I took them out which was after about 25 minutes at 350F. I used 3/4 of the crystalline sweetener and I egg plus I flax egg (I ground flax seeds in a coffee grinder and made the “egg” using I Tbs ground flax seed to 3 of water. I also used half butter and half coconut oil. I made double the recipe which just about went into my food processor but next time I think I will make 1 1/2 times so the food processor is not so jammed. Doubling the recipe gave me 40 cookies which are plenty big enough and sweet enough with the reduced sweetener amount.

  2. I am getting very confused when the poster asks if she can substitute Swerve for the liquid sweetner (honey or maple syrup) and you say No as a crystalling sweetner would make it different. I think she and you are talking about another recipe (not the coconut cookies) as that uses erythritol a crystalline sweetener. Later in response to another comment you mention that the recipe makes 6 cookies when this recipe says 10. Totally confused!
    I did like the coconut cookie though and will review it separately!

    • Yes that is true you can’t replace a sugar-free crystal sweetener by liquid sweetener. The cookies will be very runny. This recipe has been updated, it is a 5 years old recipe and the comment you read bout making 6 cookies was on the ol recipe. I reviewed the measurement to make sure the recipe create more cookies as many people requested a recipe that makes at least 10 cookies in one batch. The recipe is unchanged apart from that.

  3. Hello, I would like to make these for a friend but I would like to make them smaller. What would you say is the maximum amount of cookies I should make from this recipe so that they won’t burn due to their smaller size? And do I need to adjust the baking time and temperature

    • You can make 20 small cookies with the dough. They should bake a bit faster about 12-14 minutes, you know they will be ready when the side and top are golden. They will still be soft but get crunchier when cool down. Enjoy, XOXO Carine

  4. 5 stars
    I just made these! Mine don’t look quite as neat as yours but they taste amazing and were so easy to put together, even without the food processor 🙂

    • Not always, but I am trying to provide both version when it is possible 🙂 My husband is vegan and I eat low carb/keto. Enjoy, XOXO Carine.

  5. Hi, my guess is you can double or triple the recipe for a group?? I bake a lot for work of 25 hairstylists, these would be great!!
    Thank you, Sally

  6. 5 stars
    Made these cookies this morning before work for a morning tea. So quick and easy. Lots of great feedback and requests for the recipe. Will definitely make again. I used a combination of maple syrup and honey and added a bit extra ginger and cinnamon for adult taste buds. Thanks!!

  7. I can’t wait to try these out they look delicious! Do you need a food processor because I don’t have one? Can i still make create the right texture with an electric mixer instead?

    • Definetely yes! I actually tend to prefer chia egg from now on. It makes my baking hold better together 🙂 Well, I love my egg but my husband is vegan so I always have to find a egg free version that works for him too. Enjoy the recipe. XOXO Carine

  8. […] You know how some recipes just LOOK gluten-free and dairy-free? Well, this one doesn’t. It looks like the gluten-filled buttery goodness that you’d expect from a raspberry thumbprint cookie, but it’s better because it doesn’t have them at all. This recipe uses a combination of almond and coconut flour in place of flour and coconut oil in place of butter. No matter what they’re made of – they look divine! 57. Coconut Almond Cookies […]

  9. Hi,
    I do not own a food processor just a vita mix. Can I use the vita mix or just mix the ingredients by hand?
    thanks

    • Hello ! I wish I had a vitamix, you can make everything in this ! I am sure you can make this cookie dough as well. It may work less by hands as the blade really break the coconut into a thinner texture and gather all the ingredients together. Enjoy the cookies. XOXO Carine.

    • I am sorry this typical cookie recipe need a food processor to bring the ingredients together and break down the coconut in smaller pieces. I hope you find one cause they are yummy 🙂 Thanks for reading the blog ! XOXO Carine.

  10. 5 stars
    Oh. my. Gracious. I just made these lovely cookies and WOW! Not only are they super yummy, but so beautiful in their classic presentation. I made some for a dinner party and then gave a few to my boss and in short: everyone LOVED them! Thank you for generously sharing your love for baking with all of us! xoxo

    • Thanks for this lovely comment! I am so happy that you enjoyed my cookies recipe. Thanks for reading the blog and I hope you will find other delicious recipes to try around here. XOXO. Carine.

  11. Hello,

    These look amazing- just wondering if you or anyone has been able to substitute the egg for flax seeds (or anything else)? I am wanting to make for my son who I see allergic to egg.

    Thanks in advance, Kat

    • Hi, It is on my to do list! I will give it a try with flax egg very soon and let you know ! I am pretty sure it will work well 🙂

    • No, I am very sorry but the batter won’t come together in a blender. You really need a food processor with S blade attachment to make a great cookie dough. Enjoy! xoxo Carine.

  12. I have coconut flour. What will be the substitute for dedicated coconut?
    Thanks for the recipe. Will make it.

    • Hi, I wouldn’t substitute coconut with coconut flour. Coconut flour contains lots of fibre -40% of fibre- which means it is a very water absorbent flour that will suck up all the liquid in those cookeis. It will makes them really dry and crumbly. I hope this helps ! Thanks for reading the blog and testing my recipes Eunice! xoxo Carine.

    • Thanks for this lovely comments! I am so happy to read that. I love this coconut almond cookie recipe and I am so happy when my readers loves it too. Thanks for following me and testing my recipes my Dear! xoxo Carine.

    • Hello! Each cookie contains 220 kcal. The recipe makes 6 large cookies. You can check the full nutrition panel of those coconut almond cookies below the recipe card. Enjoy the recipe. Carine.

  13. Hi Carine, the ingredient ( listed (-1egg,size 6), would that be 1 small egg or 6 small eggs? Please reply. I really want to try these cookies and check-out your blog .

    • Hi Donnie, it simply means a regular egg. In New Zealand they give size to eggs. Size 6 are the regular eggs and size 8 are the big eggs. I will remove that to avoid any confusion in the future. Enjoy the cookies. They are delicious ! Carine.

    • Hi Lucia,
      Yes all the ingredients except the melted chocolate are going into the food processor to form the cookie batter. If you look at the instructions I separated the cookie batter ingredients list from the ingredients to use to decorate the cookies. Those are delicious it is a must try ! Enjoy! Carine.

  14. Amazing recipe, thank you so much! I just tried it and loved it. But the chocolate didn’t freeze on them, it’s been 3 hours and it’s still melted chocolate? It’s still delicious but I can’t put them in a cookie jar.. Why do you think that happened?

    • Hi Leyla, I am so happy when people take some time to tell me how much they love a recipe. I am not sure how chocolate can not harden! I mean if you simply melt dark chocolate and cover the cookies with it, it must make a chocolate shell at some point. Did you melt the chocolate with a bit of oil or milk? You can try to place them for 5 minutes in the fridge but not longer or the cookies will soften. Let me know and browse the blog I have got many other healthy cookies and muffins recipe to try ! Carine.

    • Hi Susan, I am SO happy that you enjoyed those cookies. I love the way you twisted the recipe to make it your own recipe. Lots of great ideas here! Another recipe on my to do list 🙂 I hope to see you soon on the blog ! Carine.

  15. Delicious!! Just made these cookies for afternoon tea. Didn’t have ground almonds so substituted with wholewheat flour and boy they’re great!! Just the sweetness I was craving after giving up refined sugar 2 months ago but still having the odd craving for sweetie treats! This will be my go to recipe for bickies now. Thanks heaps, just have to double the recipe so we have plenty to share!!

    • Hi Isabel, Thank you for your lovely comment!Like you it has been 3 years that I did not eat refined sugar at all and this cookie recipe works well for me too. BUT I never thought about using wholewheat instead of almonds! What a great idea to make them nut free for my girl lunchbox. I will definitely try next time 🙂 I hope you find other lovely recipes on the blog, I have got plenty of refined sugar free treats around so enjoy them. xoxo Carine.

  16. i made these a few days ago, and they are absolutely amazing! Perfectly chewy, coconutty and sweet. I will definitely make these again.

    • Hi Charlotte, Thank you so much for your lovely comment. I love those cookies too, probably the best wholesome cookies I ever made! See you soon on the blog! xoxo Carine.

  17. HI there
    There’s cookies look great!
    With regards to the ground almonds – can you also use almond flour?

    • Hi Alison, Almond ground and almond flour are actually the same thing. You can use any of both to make those yummy cookies. Enjoy them ! See you soon on the blog. Carine.