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.
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.
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.
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
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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.
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 gVegan 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.