26+ Irresistible Keto Coconut Macaroons Recipes for Your Low-Carb Lifestyle

Coconut macaroons are a beloved treat that many of us enjoy for their sweet, chewy texture and tropical flavor.

However, for those following a keto lifestyle, traditional macaroons loaded with sugar simply won’t cut it.

But fear not! We’ve got you covered with 26+ keto coconut macaroons recipes that will satisfy your sweet tooth while keeping you on track with your low-carb goals.

These keto coconut macaroons are not only easy to make but also versatile, with flavors ranging from classic coconut to more adventurous twists like chocolate, berries, spices, and even coffee.

Whether you prefer a simple, no-fuss recipe or a more indulgent version with added flavor, there’s something here for every keto baker.

Get ready to discover your new favorite keto dessert as we walk you through over 26 keto coconut macaroon recipes.

These delicious treats will bring joy to your taste buds without the carbs—perfect for any occasion!

26+ Irresistible Keto Coconut Macaroons Recipes for Your Low-Carb Lifestyle

Incorporating coconut macaroons into your keto diet has never been easier or more delicious.

With over 26+ keto coconut macaroons recipes to choose from, you can enjoy all the coconutty goodness you love while sticking to your low-carb goals.

Whether you prefer your macaroons with a touch of chocolate, a burst of fruit, or even a sprinkle of spices, the options are endless.

Not only are these recipes quick and simple to prepare, but they’re also an excellent way to indulge in a keto-friendly treat without the guilt.

The versatility of coconut macaroons means you can experiment with flavors and ingredients to suit your taste preferences.

So, grab your mixing bowl, preheat your oven, and start baking these keto coconut macaroons for a sweet and satisfying treat that fits perfectly into your low-carb lifestyle.

Classic Keto Coconut Macaroons

Soft on the inside, crisp on the outside, these classic keto coconut macaroons are a timeless treat. Perfect for when you need a low-carb dessert that feels indulgent without breaking your diet.

They’re simple to whip up with minimal ingredients and are naturally gluten-free.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol (like Swerve or Lakanto)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites with the erythritol and salt until frothy and slightly thickened.
3. Stir in the vanilla extract and shredded coconut until fully combined.
4. Scoop tablespoon-sized mounds onto the prepared baking sheet.
5. Bake for 18–22 minutes, or until the tops are golden brown.
6. Let the macaroons cool on the pan for 5 minutes before transferring to a wire rack.

These macaroons are a perfect balance of sweet and chewy. They store well in the fridge and can even be frozen for long-term enjoyment.

You won’t believe they’re sugar-free!

Chocolate-Dipped Keto Coconut Macaroons

These chocolate-dipped macaroons add a decadent twist to the classic recipe.

Coated with sugar-free dark chocolate, they’re a keto dessert that looks gourmet but is totally easy to make. Great for parties or a fancy treat without the carbs.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup granulated monk fruit sweetener
• 1/2 tsp almond extract
• Pinch of salt
• 3 oz sugar-free dark chocolate (chopped or chips)

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk the egg whites, sweetener, salt, and almond extract until frothy.
3. Fold in the shredded coconut until mixture is sticky and well combined.
4. Form 1-inch balls and place them evenly spaced on the baking sheet.
5. Bake for 20 minutes or until golden brown. Cool completely.
6. Melt the dark chocolate in a microwave-safe bowl in 20-second increments, stirring in between.
7. Dip the bottoms of each macaroon in melted chocolate and place on parchment to set.

The contrast of rich dark chocolate with the sweet, nutty coconut makes these macaroons irresistible.

They’re elegant, keto-friendly, and the perfect treat to satisfy your sweet cravings.

Toasted Almond Keto Coconut Macaroons

Infused with almond flavor and topped with crunchy toasted almonds, this recipe gives your standard coconut macaroons an elevated, nutty profile.

They’re a satisfying, high-fat snack that feels more like a pastry shop dessert than a low-carb bite.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup allulose or powdered erythritol
• 1/2 tsp almond extract
• 1/4 cup sliced almonds
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk egg whites, sweetener, almond extract, and salt until foamy.
3. Stir in shredded coconut until fully coated.
4. Scoop the mixture onto the baking sheet in heaping tablespoons.
5. Sprinkle sliced almonds on top of each macaroon, pressing lightly to stick.
6. Bake for 18–20 minutes, or until the edges are golden and almonds are toasted.
7. Cool on the tray for 10 minutes before transferring to a wire rack.

These macaroons deliver the perfect crunch and chew, with the nutty aroma of almond enhancing every bite.

Ideal as an afternoon pick-me-up or a guilt-free dessert, they’ll become a new keto favorite.

Lemon Zest Keto Coconut Macaroons

Bright and tangy, these lemon zest macaroons bring a fresh, citrusy twist to the traditional coconut treat.

The lemon flavor cuts through the richness of the coconut, making these a light and refreshing option for spring or summer keto snacking.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp fresh lemon zest
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, lemon zest, lemon juice, vanilla extract, and salt until frothy.
3. Fold in the shredded coconut until fully combined.
4. Scoop mixture into tablespoon-sized mounds on the baking sheet.
5. Bake for 18–20 minutes until lightly golden.
6. Let cool before serving or refrigerating.

These macaroons are like a burst of sunshine in each bite.

The citrus flavor pairs beautifully with the coconut, creating a bright, light dessert that feels indulgent but stays within keto bounds.

Cinnamon-Spiced Keto Coconut Macaroons

Cozy and comforting, these cinnamon-spiced macaroons are a fall favorite.

With warm spice notes and a chewy texture, they’re ideal for a keto-friendly holiday treat or just a cold-weather snack with a cup of coffee.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup brown erythritol (like Swerve Brown)
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Whisk egg whites, sweetener, cinnamon, vanilla, and salt until frothy.
3. Stir in shredded coconut until evenly coated.
4. Use a cookie scoop or tablespoon to drop mounds onto the sheet.
5. Bake 18–22 minutes, until edges are golden brown.
6. Cool for 10 minutes before serving.

The cinnamon gives these macaroons a cozy, nostalgic feel, perfect for the holiday season or whenever you need a comforting low-carb dessert.

Vanilla Bean & Coconut Butter Keto Macaroons

Rich and creamy thanks to the addition of coconut butter, these vanilla bean macaroons melt in your mouth.

They’re slightly softer than traditional macaroons and packed with deep vanilla flavor from real vanilla bean or extract.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered monk fruit sweetener
• 2 tbsp coconut butter (softened)
• 1/2 tsp vanilla bean paste or pure vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking tray with parchment paper.
2. In a bowl, whisk egg whites, sweetener, vanilla, and salt until bubbly.
3. Add softened coconut butter and whisk until smooth.
4. Stir in the shredded coconut until the mixture is well blended.
5. Form small mounds on the tray using a tablespoon.
6. Bake for 17–20 minutes, or until golden on the edges.
7. Cool completely before serving or storing.

These macaroons are incredibly rich and luscious, with the coconut butter adding moisture and decadence.

Perfect for when you want a keto treat that feels extra luxurious.

Mocha Keto Coconut Macaroons

A delicious blend of coffee and chocolate flavors, these mocha coconut macaroons are a must-try for caffeine lovers.

They deliver that perfect pick-me-up with a rich, espresso-kissed aroma — all while keeping your carbs in check.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk egg whites, erythritol, cocoa powder, espresso powder, vanilla, and salt until frothy.
3. Stir in the shredded coconut until fully mixed.
4. Scoop heaping tablespoons onto the baking sheet.
5. Bake for 18–22 minutes until set and slightly crisp at the edges.
6. Cool on the baking sheet before transferring to an airtight container.

The deep mocha flavor adds a sophisticated touch, making these perfect for dessert platters or an afternoon espresso pairing.

They’re indulgent, satisfying, and completely guilt-free.

Keto Coconut Matcha Macaroons

Earthy and elegant, these matcha-infused macaroons are as beautiful as they are delicious.

The vibrant green hue from matcha powder adds a fun twist, while its subtle bitterness balances the natural sweetness of the coconut.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered monk fruit sweetener
• 1 tsp culinary-grade matcha powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together egg whites, sweetener, matcha powder, vanilla, and salt until frothy and smooth.
3. Fold in shredded coconut until completely combined.
4. Form tablespoon-sized mounds on the baking sheet.
5. Bake for 18–20 minutes, or until edges are golden.
6. Let cool before serving.

These macaroons offer a unique flavor and an antioxidant boost.

Perfect for matcha fans or anyone wanting a little flair in their keto treat rotation.

Orange Creamsicle Keto Coconut Macaroons

Inspired by the nostalgic flavors of a creamsicle, this version combines bright orange zest and creamy vanilla for a tropical, dreamy treat.

These macaroons are like a sunny vacation in every bite — with zero added sugar.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp orange zest
• 1/2 tsp vanilla extract
• 1/2 tsp orange extract (optional, for stronger flavor)
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. Whisk together egg whites, sweetener, orange zest, vanilla, orange extract (if using), and salt until frothy.
3. Stir in the shredded coconut and mix until well combined.
4. Scoop mounds onto the baking sheet and space evenly.
5. Bake for 18–20 minutes, until golden at the edges.
6. Cool completely before enjoying.

The creamy citrus combo is both refreshing and comforting, offering a creative take on coconut macaroons.

These are especially fun for spring and summer gatherings — and they freeze well, too!

Peanut Butter Keto Coconut Macaroons

If you love peanut butter, these macaroons will become your new favorite snack.

The combination of creamy peanut butter with the sweet coconut creates an irresistible flavor, while keeping things low-carb and keto-friendly.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 2 tbsp peanut butter (unsweetened and natural)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk the egg whites with erythritol, peanut butter, vanilla extract, and salt until smooth and frothy.
3. Stir in the shredded coconut until completely combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheet.
5. Bake for 18–22 minutes or until golden brown.
6. Cool completely on the tray before transferring to an airtight container.

These macaroons have the perfect balance of creamy, salty-sweet peanut butter flavor, making them a decadent yet keto-friendly snack or dessert.

They’re great for satisfying peanut butter cravings!

Raspberry Keto Coconut Macaroons

For a fruity twist, these raspberry keto coconut macaroons offer a burst of flavor with each bite.

The sweet-tartness of the raspberries complements the rich coconut, creating a macaron-like treat that is totally sugar-free and low-carb.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered monk fruit sweetener
• 1/4 cup freeze-dried raspberries (crushed)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, sweetener, vanilla extract, and salt until frothy.
3. Gently fold in the shredded coconut and crushed freeze-dried raspberries.
4. Form tablespoon-sized mounds of the mixture and place them on the baking sheet.
5. Bake for 18–22 minutes, until golden and set.
6. Cool completely before serving.

These macaroons offer a refreshing fruity twist with the tangy burst of raspberries in every bite.

They’re perfect for summer gatherings or for whenever you need a low-carb fruity treat to brighten your day.

Coconut Pecan Keto Macaroons

For those who love a little extra crunch, these coconut pecan macaroons are a delicious variation that includes toasted pecans for added flavor and texture.

It’s the perfect combination of chewy coconut and crunchy nuts.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1/2 cup chopped toasted pecans
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk egg whites, erythritol, vanilla extract, and salt until frothy.
3. Gently fold in the shredded coconut and toasted pecans.
4. Drop spoonfuls of the mixture onto the baking sheet, spacing them evenly.
5. Bake for 18–22 minutes, or until golden brown at the edges.
6. Let cool completely on the baking sheet before transferring to a storage container.

These macaroons are a wonderful treat for nut lovers, with the earthy flavor of pecans perfectly complementing the natural sweetness of the coconut.

They’re a great snack to enjoy with a cup of coffee or as a satisfying dessert.

Keto Coconut Caramel Macaroons

These macaroons feature the rich, buttery flavor of caramel, made sugar-free!

The caramel flavor perfectly complements the coconut, creating a deliciously indulgent treat that’s still keto-friendly.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tsp caramel extract (sugar-free)
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the egg whites with erythritol, caramel extract, salt, and melted butter until smooth and frothy.
3. Stir in the shredded coconut until fully combined.
4. Scoop heaping tablespoon-sized portions onto the baking sheet.
5. Bake for 18–22 minutes, or until golden brown around the edges.
6. Let cool completely before serving or storing.

The caramel extract gives these macaroons a deep, rich flavor, making them perfect for a treat that feels indulgent yet remains completely keto-friendly.

They’re great as an after-dinner dessert or a snack with a cup of coffee.

Keto Coconut Chia Seed Macaroons

These macaroons take things up a notch by adding chia seeds, which bring a delightful crunch and an extra dose of fiber and omega-3s.

They’re a great way to add some nutritional value while keeping things low-carb.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 2 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut and chia seeds until the mixture is well combined.
4. Drop spoonfuls of the mixture onto the baking sheet, forming little mounds.
5. Bake for 18–22 minutes, or until the edges are golden brown.
6. Let cool completely before serving.

The chia seeds add a unique texture and an extra nutritional boost, making these macaroons not just a treat but a wholesome snack.

They’re perfect for a quick energy boost or as a low-carb dessert after a meal.

Keto Coconut Macaroons with Lemon Poppy Seeds

These macaroons offer a refreshing combination of tangy lemon and a crunchy poppy seed twist.

They’re bright, zesty, and perfect for anyone who loves citrus and wants a refreshing keto-friendly dessert.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, lemon zest, lemon juice, poppy seeds, and salt until frothy.
3. Stir in shredded coconut until everything is combined.
4. Scoop tablespoon-sized portions onto the baking sheet.
5. Bake for 18–22 minutes, or until golden on the edges.
6. Let the macaroons cool before transferring them to a wire rack.

The combination of lemon and poppy seeds in these macaroons adds an extra burst of flavor that’s both refreshing and satisfying.

They’re perfect for a summer snack or when you’re craving something citrusy and light.

Keto Coconut Raspberry Chocolate Macaroons

These keto macaroons are the perfect combination of sweet coconut, tart raspberries, and rich dark chocolate.

The vibrant raspberry adds a fruity zing while the dark chocolate coating makes these macaroons feel indulgent without the carbs.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1/4 cup freeze-dried raspberries (crushed)
• 3 oz sugar-free dark chocolate (chopped or chips)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk the egg whites, erythritol, vanilla extract, and salt until frothy.
3. Gently fold in the shredded coconut and freeze-dried raspberries until fully combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheet.
5. Bake for 18–22 minutes, until the edges are golden.
6. Melt the sugar-free dark chocolate in the microwave or over a double boiler.
7. Once the macaroons have cooled, dip the bottoms in the melted chocolate and place them on parchment paper to set.

These macaroons are a heavenly mix of fruity raspberry and decadent chocolate, with the coconut providing a satisfying chew.

They’re a great way to combine two classic flavors into a keto-friendly dessert.

Keto Coconut Almond Joy Macaroons

Inspired by the beloved Almond Joy candy bar, these keto macaroons include a whole almond in the center of each one.

The toasted almonds bring an extra crunch that pairs perfectly with the coconut and a touch of chocolate for an indulgent yet low-carb treat.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 24 whole almonds (roasted or raw)
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, cocoa powder, vanilla extract, almond extract, and salt until frothy.
3. Stir in the shredded coconut until fully combined.
4. Scoop spoonfuls of the mixture onto the baking sheet, placing one almond in the center of each macaroon.
5. Bake for 18–22 minutes, or until the macaroons are golden brown.
6. Allow to cool completely on the baking sheet.

These macaroons are the perfect keto twist on the Almond Joy, combining coconut, almond, and a touch of chocolate.

They’re great as a satisfying snack or a dessert with a nutty crunch.

Keto Coconut Mocha Hazelnut Macaroons

A rich mocha flavor with the crunch of toasted hazelnuts makes these keto macaroons a luxurious treat.

The perfect combination of coffee, chocolate, and nuts, these macaroons are ideal for coffee lovers or anyone looking to add a sophisticated twist to their keto baking.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp instant coffee or espresso powder
• 1/4 cup chopped hazelnuts (toasted)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, coffee powder, vanilla extract, and salt until frothy.
3. Fold in the shredded coconut and chopped hazelnuts until combined.
4. Drop spoonfuls of the mixture onto the prepared baking sheet.
5. Bake for 18–22 minutes until the edges are golden and the macaroons are set.
6. Allow to cool before serving.

These macaroons are the perfect treat for coffee lovers, offering a rich mocha flavor complemented by crunchy toasted hazelnuts.

They’re a great keto-friendly dessert that feels both decadent and satisfying.

Keto Coconut Lime Macaroons

These macaroons bring the perfect balance of tart lime and sweet coconut, creating a refreshing and vibrant treat.

With the citrusy zing of lime, they’re perfect for warm days or anytime you want a tropical keto-friendly dessert.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp lime zest
• 1 tbsp lime juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, lime zest, lime juice, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut until fully combined.
4. Scoop tablespoon-sized mounds of the mixture onto the baking sheet.
5. Bake for 18–22 minutes, until golden at the edges.
6. Allow to cool completely before serving.

The bright, tangy lime flavor in these macaroons adds a refreshing twist to the coconut base.

They’re great for a summer dessert or when you need a citrusy treat to brighten your day.

Keto Coconut Brownie Macaroons

For chocolate lovers who don’t want to sacrifice their keto lifestyle, these macaroons combine the richness of brownie flavors with the chewiness of coconut.

They’re the perfect low-carb treat for when you’re craving something fudgy and chocolatey.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, cocoa powder, baking powder, vanilla extract, and salt until smooth and frothy.
3. Stir in the shredded coconut until the mixture is well combined.
4. Drop spoonfuls of the mixture onto the baking sheet.
5. Bake for 18–22 minutes, until set and the edges are golden brown.
6. Allow to cool completely before serving.

These macaroons taste like a fudgy brownie in coconut form!

The deep chocolate flavor pairs wonderfully with the chewy coconut, making them a rich and satisfying keto dessert.

Keto Coconut Pumpkin Spice Macaroons

Perfect for fall, these pumpkin spice macaroons have all the warm, cozy flavors of autumn, making them a great keto-friendly dessert when the weather turns cooler.

The combination of pumpkin spice and coconut is an instant mood booster!

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, pumpkin pie spice, cinnamon, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut until the mixture is well mixed.
4. Drop spoonfuls of the mixture onto the prepared baking sheet.
5. Bake for 18–22 minutes, until golden and crispy on the edges.
6. Cool completely before serving.

These macaroons will fill your kitchen with the wonderful scents of autumn.

The pumpkin spice flavor gives these coconut macaroons a warm, comforting taste that pairs perfectly with a hot drink.

Keto Coconut Cherry Macaroons

These keto coconut macaroons feature the sweet-tart flavor of cherries, creating a refreshing and indulgent treat.

The combination of juicy cherries with coconut creates a unique and flavorful keto-friendly dessert.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1/4 cup dried unsweetened cherries (chopped)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut and chopped cherries until combined.
4. Scoop tablespoon-sized portions onto the prepared baking sheet.
5. Bake for 18–22 minutes, until golden brown on the edges.
6. Allow to cool completely before serving.

The cherries add a sweet and slightly tart contrast to the coconut, making these macaroons an unforgettable keto treat.

They’re perfect for anyone who loves fruity flavors in their desserts.

Keto Coconut Pistachio Macaroons

For a crunchy, nutty twist, these pistachio coconut macaroons are packed with flavor.

The earthy pistachios complement the coconut beautifully, making for a satisfying treat that’s full of texture and taste.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1/4 cup chopped roasted pistachios (unsalted)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut and chopped pistachios until fully combined.
4. Scoop spoonfuls of the mixture onto the baking sheet, spacing them evenly.
5. Bake for 18–22 minutes, or until golden brown on the edges.
6. Allow to cool completely on the tray before transferring.

The pistachios give these macaroons a delightful crunch and a slightly savory flavor that contrasts beautifully with the sweet coconut.

They’re perfect for anyone looking for a nutty twist on a classic treat.

Keto Coconut Maple Pecan Macaroons

Inspired by the comforting flavors of maple and pecans, these keto coconut macaroons offer a warm, nutty flavor profile that’s ideal for fall and winter.

The sweet maple and toasted pecans bring an extra depth to these macaroons.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/3 cup powdered erythritol
• 1 tbsp sugar-free maple extract
• 1/4 cup chopped toasted pecans
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, erythritol, maple extract, and salt until frothy.
3. Stir in the shredded coconut and chopped pecans until fully mixed.
4. Scoop tablespoon-sized portions onto the baking sheet, spacing them apart.
5. Bake for 18–22 minutes, or until golden brown on the edges.
6. Let cool completely on the baking sheet before transferring to a storage container.

The rich maple flavor and crunchy pecans elevate the coconut, giving these macaroons a cozy, decadent feel.

They’re perfect for those who enjoy the warmth of maple and nuts in their desserts.