Sugar-Free Coconut Macaroons Recipe

This Sugar-Free Coconut Macaroons Recipe is a chewy and low-carb treat, which uses unsweetened shredded coconut and almond flour. It’s a diabetic-friendly twist on the classic, ready in about 30 minutes.

Sugar-Free Coconut Macaroons Recipe Ingredients

• 1⅓ cups unsweetened shredded coconut (important: no sugar added)
• ¼ cup erythritol or allulose (less than normal for better glycemic control)
• 1 tbsp almond flour (instead of all-purpose flour → lower GI)
• 1 tbsp coconut flour
• 1/8 tsp salt
• 2 large egg whites
• 1/2 tsp vanilla extract

How To Make Sugar-Free Coconut Macaroons Recipe

1. Preheat the oven: Set your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a bowl, combine the shredded coconut, erythritol, almond flour, coconut flour, and salt.
3. Add wet ingredients: Stir in the egg whites and vanilla extract until the mixture is sticky and holds together.
4. Scoop the macaroons: Use a small scoop or spoon to form small mounds and place them on the prepared baking sheet.
5. Bake the macaroons: Bake for 18–20 minutes or until the edges are lightly golden.
6. Cool completely: Let the macaroons cool fully on the baking sheet before serving or storing.

Recipe Tips

• Can I use a different sweetener? Yes, monk fruit or stevia blends can be used, but adjust the quantity to taste.
• Why are my macaroons falling apart? Make sure the mixture is sticky enough and packed tightly before baking.
• How to make them extra crispy? Leave them in the oven for an extra 2 minutes and cool on a wire rack.
• Can I add chocolate? Yes, drizzle melted sugar-free chocolate on top once cooled.
• How do I prevent burning? Keep a close eye during the last 5 minutes as coconut browns quickly.

What To Serve With Coconut Macaroons

These macaroons are perfect on their own, but they also pair well with:

• Fresh berries or a fruit salad
• A cup of herbal tea or coffee
• Sugar-free chocolate sauce
• A scoop of keto-friendly vanilla ice cream

How To Store Coconut Macaroons

• Refrigerate: Store in an airtight container in the fridge for up to 1 week.
• Freeze: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.

Coconut Macaroons Nutrition Facts

• Calories: 65 per macaroon
• Fat: 5g
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 0g
• Protein: 2g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these macaroons egg-free?
You can try using aquafaba (chickpea brine) as an egg white substitute, though texture may vary.

How do I know when the macaroons are done?
They’re ready when the edges are golden and the tops feel firm to the touch.

Can I make these ahead of time?
Yes, they store well and can be made a few days in advance.

Why are my macaroons too dry?
Overbaking or using too much flour can make them dry. Stick to the measurements.

Try More Recipes:

• Sugar-Free Banana Chocolate Chip Cookies
• Sugar Free Toffee Candy Recipe
• Sugar Free Christmas Crack Recipe
• Sugar Free Christmas Cookies Recipe

Sugar-Free Coconut Macaroons Recipe

Author: Sarah Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 10 minutesTotal time: 40 minutesCooking Temp:165°C CServings:18 servingsCalories:65 kcal Best Season:Available

Description

These sugar-free coconut macaroons are chewy, low-carb, and perfect for a guilt-free treat.

Ingredients

• 1⅓ cups unsweetened shredded coconut
• ¼ cup erythritol or allulose
• 1 tbsp almond flour
• 1 tbsp coconut flour
• 1/8 tsp salt
• 2 large egg whites
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. Mix coconut, erythritol, almond flour, coconut flour, and salt in a bowl.
3. Add egg whites and vanilla; stir until sticky.
4. Scoop small mounds onto the baking sheet.
5. Bake 18–20 minutes until edges are golden.
6. Let cool completely before serving.

Notes

• “These macaroons freeze really well — I always make a double batch!”
  “I prefer allulose over erythritol for a softer texture.”
  “Great for diabetic-friendly holiday treats.”
  “Next time, try adding a pinch of cinnamon for extra flavor.”

Keywords:sugar-free coconut macaroons, keto coconut cookies, diabetic coconut dessert, low carb coconut macaroons, gluten-free macaroons