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Keto Coconut Cookies

4.71 from 82 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Keto Coconut Cookies are easy 5-ingredient low-carb cookies made with coconut flour and almond flour.

They taste like French coconut macaroons, soft in the center, crusty outside with delicious coconut flavor, and only 3.8 grams of net carbs per large cookie.

Bonus, these cookies are also dairy-free and gluten-free.

Are Coconut Cookies Keto-Friendly?

If you are wondering if traditional coconut macaroons or coconut cookies are keto-friendly, unfortunately, the answer is no.

Like most French cookies, French macaroons are loaded with sugar from condensed milk, and they are not keto-friendly.

Why You’ll Love These Cookies

These coconut cookies taste like your favorite French macaroon cookies!

Imagine a soft, moist, and sweet cookie that melts in your mouth with a slightly crusty outside that tastes like toasted coconut.

Plus, they are large cookies with:

  • Only 4 grams of net carbs
  • Gluten-Free
  • Dairy-Free
  • Paleo
  • Egg-Free Option
  • Vegan Option

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How To Make Keto Coconut Cookies

Keto coconut cookies are 5-ingredient sugar-free cookies with a similar taste and texture to French coconut macaroons.

They are also gluten-free and dairy-free and can be made egg-free for people on a keto-vegan diet.

This keto coconut cookie recipe is a very easy keto cookie recipe.


A 1-bowl recipe with only 5 ingredients for a quick keto snack. All you need to make these coconut macaroon-style cookies are:

  • Almond Flour –  fine almond flour or almond meal, both work well in this recipe. Learn how to choose keto-friendly flour.
  • Unsweetened Desiccated Coconut or shredded coconut. Now, you are probably wondering if shredded coconut is keto. Well, not always some brands add sugar into it, so make sure you buy an unsweetened shredded 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 flax eggs.
  • Vanilla – optional.

Allergy Swaps

This is a coconut cookie recipe, so the coconut can’t be swapped, but you can make it:

  • Egg-Free: make a flax egg instead by combining 2 tablespoons of ground flaxseeds with warm water.
  • Coconut Oil-Free: replace the coconut oil with melted butter.
  • Erythritol: replace erythritol with any crystal sweetener, such as allulose or tagatose.
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You can make this recipe even better by adding the following:

  • Chocolate Chips to the cookie dough.
  • Melted Dark Chocolate to dip the cookies into
  • Unsweetened Coconut Flakes to sprinkle on the coconut cookies.

Storage Instructions

You can store the keto coconut cookies for up to 5 days in a cookie jar. It’s also possible to freeze for later.

Keep them in airtight containers in the freezer and thaw them by popping them in the oven or air fryer for a few minutes.

Frequently Asked Questions

Can I eat coconut on keto?

Absolutely! Shredded coconut contains less than 1 gram of net carbs for a 2-tablespoon serving.

Is shredded coconut healthy?

Shredded coconut brings a fair amount of healthy fiber, very few net carbs, and some healthy fat, so it’s a healthy ingredient.

Can I Eat Shredded Coconut On Keto?

If your shredded coconut is unsweetened, it’s totally keto-friendly.

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Keto Coconut Cookies

3.8gNet Carbs
These Keto Coconut Cookies are soft coconut almond cookies perfect for a quick keto snack.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 10 large cookies
Serving Size: 1 large cookie
4.71 from 82 votes


Cookies decoration

  • 3 teaspoons Unsweetened Desiccated Coconut toasted if desired
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 350°F (180°C). Lay a cookie sheet with baking paper. Set aside.
  • In a food processor with the S blade attachment, add all the cookie ingredients. 
  • Process on medium speed until all the ingredients come together. Scoop out the dough with a cookie scoop, and roll it into a ball with your hands
  • Place each cookie ball on the baking tray covered with baking paper. You should be able to make 10 large cookies with the whole batter.
  • Press each ball with your fingers to form thick flat round cookies – about 1 cm thickness.
  • Bake at 350°F (180°C) 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.


Vegan option: use a flaxseed egg instead of a regular egg. Simply combine one tablespoon of ground flaxseed with two tablespoons of water. Give a good stir and set aside 10 minutes until it forms a jelly-like texture. Use as an egg in this recipe. See the recipe video in the post for more details.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 large cookie
Yield: 10 large cookies


Serving: 1 large cookieCalories: 315.3 kcal (16%)Carbohydrates: 8.4 g (3%)Fiber: 4.6 g (19%)Net Carbs: 3.8 gProtein: 6 g (12%)Fat: 31.2 g (48%)Saturated Fat: 19.8 g (124%)Polyunsaturated Fat: 0.5 gMonounsaturated Fat: 1.5 gTrans Fat: 0.1 gCholesterol: 37.2 mg (12%)Sodium: 20.6 mg (1%)Potassium: 108.3 mg (3%)Sugar: 1.9 g (2%)Vitamin A: 54 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 0.3 mgVitamin D: 0.2 µg (1%)Calcium: 45.5 mg (5%)Iron: 1.4 mg (8%)Magnesium: 16.8 mg (4%)Zinc: 0.5 mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    74 Thoughts On Keto Coconut Cookies
    1 2 3
  1. 5 stars
    Loved these! I didn’t add vanilla extract – instead I grated vanilla bean pods and they were divine! Definitely a keep recipe! Will mark again for sure!

  2. 5 stars
    I made these for my daughter who is keto. I used Monkfruit granulated sweetner and I added 1 tsp baking powder to the recipe and drizzled them with 1/2 c Keto chocolate chips melted over a double broiler with 1 tsp coconut oil. We all loved them!

  3. 5 stars
    I just made these. After reading the comments, I made just a couple of tweaks. On top of my 100g erythritol, I put in about 2 tbsp xylitol. I also put in 1 tbsp gelatin powder. Lastly, I threw in some Lily’smilk chocolate chips. These are delicious. With the gelatin, I have a very chewy cookie. Hits the spot. Great recipe!!

  4. 4 stars
    I made these a couple years ago for a friend”s birthday and he’s a diabetic, so the recipe worked well for him and he enjoyed the cookies. For me personally they weren’t sweet enough but I’m glad he liked them. I used coconut oil, the second time around I will probably use butter. I was wanting to know if it would be OK to toast the coconut in the oven a little bit first before you put it in the recipe, for extra flavor, or would that brown the cookie too much once I bake them?

  5. 5 stars
    Thank You, Carine for this cookie recipe. I was very pleased with how it turned out. It was just as you described it.

    I will definitely make these cookies often, as well as the snowball cookies.

    It’s nice to a have a few options.


  6. This is the most dry and yuck biscuit. I used coconut flour and almond meal, half butter and half coconut oil. Honestly I just can’t even eat them dipped in a coffee. They break apart and just crumble as your trying to eat them. They Get stuck in your throat all floury like. 0 stars. 1000% do not reccomend.

    • It’s because you used coconut flour, there’s no coconut flour in this recipe only desiccated coconut ! Coconut flour is a very dry flour because it contains 4 times more fiber than desiccated coconut ! You can’t replace one by the other or of course the recipe is a big fail, dry and crumbly. However, it’s ok to swap some of oil by butter. I hope it goes better next time following the recipe ingredients, Enjoy

      • In Georgie’s defense I have to say that at the very top of your blog it does say coconut flour. I know that throughout the recipe and in the recipe itself it changes to almond flour, but I just wanted you to be aware that at the very top it does say coconut flour and you may want to update that

  7. 5 stars
    Oooh! I made these but pulsed some slivered almonds and added them to the mix and then drizzled melted dark chocolate over them after they baked them put a little coconut on them to imitate an almond joy!

  8. 5 stars
    I made these today and didn’t add any sweetener (or sugar, syrup etc.) and they are lovely! It’s so hard to find keto bakery recipes with no sugar and no sweetener but these worked. I put a little more vanilla in and a dash of double cream but everything else is the same 😊

  9. 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.

  10. 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.

  11. 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

  12. 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 🙂

    • Sure, you can freeze them in zip bags and defrost 3 hours before, at room temperature. Enjoy, XOXO Carine.

    • 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.

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.