If you are already following a keto diet or are thinking of joining the club, congratulations, you are on the right track! The keto diet is not only a fast way to lose a few pounds and get back into shape, but it is also a mindset that makes you focus on what you eat and drink. When craving for something sweet on keto, Keto Coconut Macaroons Recipe is a delicious and healthy choice.
This recipe is sponsored by NOW Foods.
A healthy lifestyle is about habits, and, although following a dietary plan can be challenging, it is also rewarding, especially when you get to make and enjoy sweets like these keto macaroons!
Macaron or macaroon—do you know the difference between these two popular cookie types? Aside from both being delicious and similar in spelling, macarons and macaroons are entirely different cookies. We found this great graphic at berries.com that explains the difference. It’s not keto friendly graphic, but you already know that sugar is not a keto friendly sweetener, right?
Related: Keto Pistachio Macarons
Ok, so the inspiration for these two-bite sized treats were, of course, French macaroons, and there were a few challenges to overcome.
First, there is sugar, a big no-no for keto, which we solved using powdered sweetener (Now Foods sweetener bled has worked perfectly!)
Next, keto newbies might be asking themselves if coconut is keto-friendly. It is! Although fruit is not keto-compatible, coconut’s nutritional values are more similar to the ones in nuts and seeds than to other fruit.
Having figured these facts out, we ended up with this recipe. And it’s delicious!
What you’ll need to make keto coconut macaroons
This easy baking project calls for only four ingredients, and we are sure you already have them in your kitchen — butter, eggs, keto-friendly sweetener, and grated coconut. By the way, for a keto fan, grated coconut is an obligated item in your shopping list. This time we’ve used Now Foods erythritol blended with Now Foods monk fruit extract. Just combine 1/4 tsp. of monk fruit extract per 1 cup of erythritol, blend in a processor, and you should end up with a keto-friendly powdered sweetener as sweet as sugar.
You will also be using your kitchen oven, two medium-sized bowls, a manual or electric hand whisk, and a lined baking sheet. These treats will be ready in less than an hour.
Why are these keto coconut macaroons good for you?
For starters, because they are tasty and have the perfect crunchy, yet smooth texture.
Seriously, three egg whites give you about 11 grams of high-quality protein, which is quite high. Two tablespoons of butter give you 12 grams of fat, keto’s source of energy.
Coconut, though, steals the show — 3.5 cups of the grated tropical fruit adds 7.5 grams of plant-based protein, 67 grams of unsaturated fats, lots of fiber and many essential minerals like selenium and manganese. Who can say no to that?
Your new favorite sweets, these keto coconut macaroons, are not only low carb but high in protein, but you will love them just for their flavor.
What else can you do with grated coconut?
Because today it is all about grated coconut, and we don’t want you to feel the pearly white grit is only useful for making macaroons, here are a few ideas to use leftover grated coconut.
Make your own coconut milk. Boil the grated coconut in water, blend it to smoothness, add a few drops of authentic vanilla extract and strain. It is easier than you think.
Make your own granola. Granola is a ketomaniacs’ best friend. Mix sunflower seeds, pistachios, almonds, pine nuts, peanuts, walnuts, and, of course, a good amount of grated coconut for a perfect bowl of granola. Add keto-friendly milk and your preferred sweetener, and you’ve got yourself the simplest breakfast.
Make delicious coconut bars. Mix your grated coconut with melted coconut oil and your favorite sweetener and freeze overnight on a baking sheet. Cut in squares and enjoy, you won’t believe how good they are.
Now the recipe!
Now that we have covered all you need to know about these keto coconut macaroons and grated coconut, let’s get cooking!
Keto Coconut Macaroons
- Preheat the oven to 350°F (180°C).
- Melt the butter.
- Mix the sweetener and grated coconut.
- Whisk the egg whites gently until they foam, then add the sweetener & coconut mix, followed by the melted butter.
- Work the mixture until it is compact enough to be shaped.
- Line a baking sheet with baking paper.
- Form the mixture into 15 balls, arrange them on the baking sheet. Bake for 15-20 minutes until the macaroons are golden brown.
- Remove them from the oven and leave to cool on the baking sheet.