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Create delightful coconut macaroons inspired by traditional recipes. Enjoy a guilt-free treat with this easy, keto version

Mrs. CBB and I discussed keto-baking ideas for the holidays and created one of my favorites, coconut macaroons.

Easy Keto Coconut Macaroon Recipe For The Holidays

When Mrs. CBB was working at Tim Hortons, she remembers making coconut macaroons and dipping them in milk chocolate.

She worked as a baker when they made donuts, cookies, and muffins fresh.

Chocolate coconut macaroons were popular on the coffee shop menu, were sweet, chewy, and had a crunchy exterior.

Mrs. CBB said it was also hard to resist just eating one.

My challenge was to recreate coconut macaroons, but a sugar-free and low-carb version.

UK Coconut Macaroons

When I lived in the UK, I used to make the sweet version of coconut macaroons.

I didn’t have fancy scoops, though, and would roll them and pat them down, but I like this version better.

You can buy a bag of coconut in Canada for $1.00, which would be about 2 cups of coconut.

If you buy it in bulk, it’s even cheaper if your store offers a coupon or has a sale, as The Bulk Barn does in Ontario.

Easy Low-Carb Keto Macaroons For The Holiday

I was on a mission to create chewy coconut macaroons that were sugar-free and keto-friendly.

When making these low-carb, keto coconut macaroons, remember they are sugar-free, so avoid buying sweetened coconut.

At the grocery store or online, you will look for unsweetened coconut that is shredded, preferably.

These coconut macaroons aren’t too different from the regular sweetened version, except I used the entire egg and not just egg whites.

Keto Sugar Substitutes

I also substituted the sugar for Jordan’s Skinny Winter White Chocolate Syrup, but you can use any keto sugar substitute.

You can find almost every sugar-free skinny syrup on Amazon Canada.

• Vanilla Sugar-Free Syrup
• Torani Sugar-Free Brown Sugar Syrup

Sugar Substitutes you can use are :

• SweetLeaf Sweet Drops SteviaClear, 60ml
• Splenda 
• Erythritol
• Monkfruit Sweetener
• Allulose
• Sukrin Gold
• Swerve

We buy our skinny syrups at Marshall’s or Winners for around $5.99-$7.99 a bottle.

They have sucralose, so if you’re not a fan, you can opt for something different like Monkfruit or Erythritol.

Another option if you don’t have the syrup is using 6-7 drops of liquid sugar substitute or packets of sweetener in its place.

What we love about these keto coconut macaroons is that they are holiday-friendly, so we bake them in advance for Christmas and New Year’s.

Likely, most of our guests won’t even know the difference because we can hardly tell.

Gluten-Free Coconut Macaroons

To help keep the coconut macaroons in the lovely scooped shape, I added a tablespoon of Coconut flour, which also helps create the chewy texture.

We use Yupik Coconut Flour, which we buy from Amazon as it’s reasonably priced at just over $10.o0 for 1kg.

Coconut flour tends to soak up liquids, so if the batter seems to be a bit wet, this will help.

There are no other flours or wheat added to the coconut macaroons, which means they are perfect if you want a simple gluten-free cookie.

I used an 18/10 stainless steel scoop to form the coconut macaroons and a Silpat to bake them on so they didn’t stick to the baking sheet.

You can buy the baking mats anywhere that sells bakeware, but not all places carry the original Silpat, which can be pricey but worth the cost.

We bought two Silpats online for just over $20 each, but remember they will last you forever and help preserve your baking sheets.

You can also opt for the competitor brands of baking mats at around $18.00 for a 2-pack. I’m unsure how well they work, but the price difference is evident.

How To Make Sugar-Free Keto Coconut Macaroons

Bake the keto coconut macaroons at 350 degrees until the tops are golden brown.

Then, lower the oven to 200 degrees to create a chewy interior.

We found that if you left the coconut macaroons for a couple of days in the freezer, they seemed chewier.

Sugar-Free Winter White Chocolate Macaroons Low-Carb

• Recipe Type: Low-Carb Cookie
• Cuisine: Dessert
• Author: Mr.CBB
• Prep time: 20 mins
• Cook time: 25 mins
• Total time: 45 mins
• Serves: 24

These sugar-free coconut macaroons are chewy inside with a bit of crunch on the outside.

Ingredients

• 3 cups of unsweetened coconut
• 1/4 warm water
• 1/3 melted coconut oil
• 1 tablespoon of melted butter
• 3 large eggs beaten
• 1 tablespoon coconut flour
• 1/4 cup Winter White Chocolate sugar-free syrup or any flavor of choice, 6-5 drops of liquid sugar substitute, or six packets of sweetener.
• 1 tablespoon vanilla extract or almond extract
• pinch of salt
• Sugar-Free Chocolate Chips (Optional)

Instructions

1. Pre-heat oven to 350 degrees
2. In a mixing bowl, add your unsweetened coconut, melted coconut oil, melted butter, and warm water. Mix and let sit so the coconut soaks up the moisture for about 5 minutes.
3. Mix the beaten eggs, vanilla, salt, and coconut flour and mix.
4. Put in the refrigerator for about 10 minutes to chill a bit
5. Using a small scoop, place even scoops on a Silpat-lined baking sheet or sprayed non-stick baking sheet.
6. Place in the oven at 350 degrees for 15 minutes or until golden brown
7. Lower the oven temp to 200 and leave for another 10 minutes.
8. Let cool
9. Dip in melted sugar-free chocolate or drizzle.
10. You can always change the flavor of the macaroons by adding different extracts or sugar-free syrups.

Different Flavour Coconut Macaroons

What I love about these keto coconut macaroons is that you can swap out the flavors.

You might feel like plain, sweet coconut macaroons, almond extract, or lemon macaroons by adding extracts.

Adding 1/4 cup of unsweetened cocoa powder to the mixture creates chocolate macaroons.

Dip the tops of the coconut macaroons in melted sugar-free chocolate or drizzle it over the top.

We also have cacao nibs, which we grind and use as cocoa, but it isn’t enjoyable, so if you use it, add a bit more sugar substitute as needed.

Can Coconut Macaroons Go In The Freezer?

Yes, you can freeze coconut macaroons for up to three months.

We fill a zip bag, put them in the freezer, and eat them cold, although room temp is delicious as well.

How To Store Coconut Macaroons

If you don’t want to put the coconut macaroons in the freezer, keep them in an air-tight container in the refrigerator if you like them chilled or on the counter for up to three days.

Nutritional Info:

Per 1/24 Recipe:  Calories 130; Fat; 11g Sodium 45mg; Protein; 2g Carbohydrate; 1.5g Dietary Fiber; 0.9g; Sugars .3g  Net Carbs 1.2g

Discussion Question: What would be your favorite macaroon flavor?

Mr. CBB

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