This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

It doesn’t get any easier than these scrumptious sugar free Coconut Macaroons! Pour yourself a big cup of tea or coffee and enjoy a couple of these delicious low carb treats.

I am so excited to share my version of a classic coconut macaroon.

These babies are lightly sweet and contain no flour or sugar at all.

Or gluten, animal products (vegan) or grains if you are counting.

But besides all of that, they taste crazy delicious, super pretty and are so simple to make. The best part is that look fancy but really they are ridiculously easy.

And might I say that they are pretty enough to give out as holiday gifts.

I love homemade holiday gifts, don’t you?

I always say all of my treats are baked with love and I think people really appreciate that.

These macaroons are made with a just a few simple ingredient that you most likely already have in your house. You might have to go out and get the liquid Monk fruit which you might not have already, but you can easily buy that from Amazon here.

The remaining ingredients you probably already have in your pantry.

Just make sure you buy unsweetened coconut, many of them are loaded with a ton of extra, unnecessary sugar. Just another friendly reminder to always read your labels.

I added the coconut extract as optional because if you don’t have it, it isn’t crucial to the flavor. But it does add a little more extra coconut flavor and it even enhances the flavor of he shredded coconut if you want to give it a try.

That’s why I love amazon, just order it and it will be here in a few days!

Here is the link if you want to try it!

See? Super easy.

Always remember that I don’t make any recipes that are time consuming or labor intensive. I don’t have the time and frankly I do not want to make the time for it.

Even when I was creating all of the recipes for my cookbooks, I had to make sure none of them were too difficult to make sure I stay true to myself.

Yes, there might have been a few that were little more extensive that others, but those were definitely an exception.

I like easy.

I also love this chocolate sauce. You can use it for so many cookies, bars, treats and cakes for your holiday baking.

It’s simple to make and delicious.

Especially during the holiday baking season, I like to leave this sauce in my refrigerator for any drizzle I might need.

If you bake a lot like me you know that there are many opportunities for drizzling and dunking during the holidays!

I love that drizzle….

I like to put parchment paper or even a paper towel underneath the baking rack to avoid a mess while I am drizzling the chocolate sauce to make for easier clean up.

Especially if your kids want to help, I promise this is crucial.

Especially when my kids were younger, I loved the idea of baking with them but it was hard for me to just let go and make a mess. Maybe I am a little more uptight than I think.

Also, a few readers have asked if it’s ok to use butter instead of coconut oil because that is what they already had in their house. Although I have not tried this, I would imagine butter would work just fine as they are mostly interchangeable.

If you make them with butter, please let me know how you liked them!

Obviously they would no longer be vegan so remember that if this is important to you.

I would guess that butter gives a nice, rich taste. I know what I am using next time I make these babies!

Keto Coconut Macaroons

Course brunch, cookie, Dessert, vegetarian

Servings 12

Ingredients

3 cups unsweetened shredded coconut
1/4 cup liquid Monk Fruit
1 teaspoon coconut extract (optional)
1 teaspoon vanilla extract
pinch of salt
2 tablespoons coconut oil, melted
For the chocolate sauce:
1/2 cup coconut oil, melted
1/2 cup cacao or unsweetened cocoa powder
1/4 cup liquid Monk fruit

Instructions

Preheat oven to 350 degrees F.
Set all the ingredients in a food processor and pulse until combine.
Line a baking sheet with baking paper or silpat.
Using your hands, form 12-14 balls and set them in the baking sheet, pressing on the top for a macaroon shape.
Bake the macaroons for 15 minutes or until the turn a little brown on top. Allow them to cool for a few minutes before transferring them.
To make the chocolate sauce, whisk the melted coconut oil with the cacao powder and the Monk fruit until well combined.
Using a spoon, drizzle the chocolate sauce on the top of the macaroons. Let it cool for 20 minutes.
The macaroons can be stores in an airtight container in the fridge for up to 3 weeks.