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Keto Coconut Cookies – Easy Coconut Macaroons

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4.87 from 286 votes
By Carine - - 61 Comments
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These keto coconut cookies are easy 5-ingredient keto cookies. They taste like French coconut macaroons, soft in the center, crusty outside with delicious coconut flour, and only 4.1 grams of net carbs per large cookie.

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

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Are coconut macaroons keto-friendly?

Trust me, as a French person, the first question I ask myself when I started the keto diet was ‘how to make keto macaroons.’

Because, if you are wondering if traditional coconut macaroons are 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.

How to make keto-friendly macaroons?

Great news, these keto 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, very satisfying, with only 4 grams of net carbs for a quick keto snack.

Are you new to Keto?

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So now, let me show you how to make keto macaroons.

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What are keto coconut cookies?

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

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Hi! Do you need help to start Keto?

By Carine from Sweetashoney

How to make keto coconut cookies?

This keto coconut cookies recipe is the easiest keto cookies 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.
  • 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.

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More keto cookie recipes

For the keto cookies lovers you can try the following recipes:

xoxo Carine

Recipe Card

Keto Coconut Cookies

KETO COCONUT COOKIES easy 5 ingredients #ketocookies #keto #cookies #lowcarbcookies #lowcarb #coconut #coconutcookies #almondflour #easy #sugarfree #glutenfree #5ingredients
4.1gNet Carbs
4.87 from 286 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Net Carbs 4.1g
Fat 11.9g
Protein 4.5g
Calories 190kcal
Author: Carine Claudepierre
10 large cookies
Keto coconut cookies are soft coconut almond cookies perfect for a quick keto snack.

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4.87 from 286 votes
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Ingredients

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Instructions

  • Preheat oven to 180°C (360°F). 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 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 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 carbs per large cookie (recipe make 10 large cookies), 4.1 g
Vegan option: use a flaxseed egg instead of a regular egg. Simply combine 1 tablespoon of ground flaxseed 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 the recipe video in the post for more details.
Recipe updated on 12 March 2013. For the previous recipe, replace erythritol with a liquid sweetener of your choice, I recommend Monk fruit liquid sweetener to keep the cookie sugar-free.
Tried this recipe?Mention @Sweetashoney.co
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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    61 thoughts on Keto Coconut Cookies – Easy Coconut Macaroons
    1 2
    • 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.

  1. 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.

  2. 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.

  3. 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.

  4. 5 stars
    I made this recipe yesterday and I loved it! I used peanuts insted of almonds and molases to make it sweet. Thanks! Kisses from Brazil ?

    • 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.

  5. 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.

  6. 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.

    • 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.

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Disclaimer

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 sugar alcohols 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 sugar alcohols 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.

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