These sugar free Coconut Macaroons will be ready in under 30 minutes and are so incredibly delicious! Pour yourself a big cup of tea or coffee and enjoy a couple of these delicious low carb, vegan, gluten free coconut macaroons.
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 taste even better with my Apple Chai Latte, Low Carb Bulletproof Hot Chocolate or even my Spiked Apple Cider.
Why You Should Make These Coconut Macaroons
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 Monk fruit which you might not have already, but you can easily buy that from Amazon.
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!
- Unsweetened shredded coconut - Well obviously these coconut macaroons are going to contain coconut! Make sure to read the ingredients, many shredded coconut varieties contain added sugars. I always buy the packages that say unsweetened shredded coconut.
- Monk Fruit - I used granular Monk fruit (which also contains another natural sugar alternative, erythritol) in these coconut macaroons because this is what I use for all of my sugar free baking. Monk fruit is a natural sugar free alternative to sugar. There are no calories and it doesn't raise your insulin levels.
- Coconut extract - I made this optional because it all depends on how coconut-y you want your macaroons to taste. I absolutely love baking and cooking with extracts because they are so flavorful but also gluten free and sugar free too. I use this coconut extract all the time.
- Coconut oil - I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
- Unsweetened cocoa powder - Make sure you read your labels again here. Do not buy drinking cocoa or regular cocoa powder because they will contain unnecessary sugar and ingredients we don't want. The ingredient labels should only say 100% cocoa and nothing else.
How To Make These Coconut Macaroons
Preheat oven to 350 degrees F. Put all the ingredients in a food processor and pulse until combine.
Using your hands, form 12-14 balls and set them in the baking sheet, pressing on the top for a macaroon shape.
See? Super easy. Bake for 15 minutes and then they're done! Just allow them to cool before drizzling with chocolate.
The chocolate drizzle is simple to make and delicious.
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.
Recipe FAQ's and Expert Tips
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!
Place the cooled macaroons in an airtight container to prevent moisture from getting in there and making them soggy. They will last for 3 days at room temperature or up to a week in an airtight container in the refrigerator.
Yes, I totally get that! You can place cooked and cooled coconut macaroons wrapped in parchment paper in a plastic bag. I like to wrap them individually so you can pull one out at a time and defrost for a quick treat.
Keto Butter Cookies from Lauren Kelly Nutrition
Easy Low Carb Fudgy Brownies from Lauren Kelly Nutrition
Keto Oreos from All Day I Dream About Food
Keto Coconut Macaroons
- 3 cups unsweetened shredded coconut
- ¼ cup Monk Fruit granular
- 1 teaspoon coconut extract (optional)
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons coconut oil, melted
- For the chocolate sauce:
- ½ cup coconut oil, melted
- ½ cup cacao or unsweetened cocoa powder
- ¼ cup Monk fruit granular
- 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.