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Easy Coconut Macaroons Recipe: Bake the Perfect Batch Every Time
These coconut macaroons are soft on the inside, crisp on the outside, and made with just a few simple ingredients. Perfect for a low-sugar treat or light dessert.
Ingredients
- 2 cups unsweetened shredded coconut
- 2 large egg whites
- ¼ cup granulated erythritol or your preferred keto sweetener
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 2 oz dark chocolate 85–90% for drizzling or dipping
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, whisk egg whites until frothy (not stiff).
- Stir in sweetener, vanilla, and salt.
- Fold in shredded coconut until well combined.
- Scoop tablespoon-sized mounds onto baking sheet, pressing them gently into shape.
- Bake for 18–20 minutes or until edges are golden brown.
- Cool completely. Optional: melt dark chocolate and drizzle or dip the bottoms, then chill until set.
Notes
- Add a few drops of almond extract for extra flavor.
- For extra chewiness, refrigerate dough for 15 minutes before baking.
- Want them crispier? Bake a few extra minutes, watching carefully.
Nutrition
Calories: 90kcalCarbohydrates: 3gProtein: 1.5gFat: 8g