Coconut macaroons hold a dear spot in my heart when it comes to sweet treats. My mom used to make coconut macaroons every new year for the celebrations – and they always disappeared within minutes. These keto friendly treats aren’t exactly coconut macaroons – but they are equally as good!
The other night I was craving coconut macaroons, and my girlfriend was craving cookies. So we took it together to create a mixture of the two that we could both eat and love. Hence, coconut macaroon cookies! Soft and moist on the inside, but a hard and crunchy shell on the outside. A perfect combination between the two, with added chocolate as a bonus.
Make sure that when you’re shopping at the store, you find unsweetened coconut flakes. Check the nutrition listing because many will have added sugar/sweetener in it – which raises the carb count. You can easily find unsweetened coconut at Whole Foods in their self-measure section.
Yields 20 Keto Chocolate Coconut Macaroon Cookies
The Preparation
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup erythritol
- 1/3 cup unsweetened shredded coconut
- 3 tablespoons coconut flour
- 1/4 cup unsweetened dark cocoa powder
- 2 large egg, room temperature
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
The Execution
1. Preheat oven to 350°F. Mix together your almond flour, baking powder, erythritol, and unsweetened shredded coconut in a bowl.
2. Add coconut flour and cocoa powder to your bowl and continue to mix until all dry ingredients are nicely distributed.
3. Add wet ingredients and mix together again.
4. Once the dough starts to harden, use your hands to knead it into a ball.
5. Roll the dough into small balls and place on a parchment or silpat lined baking sheet. Place in the oven and bake for 15-20 minutes.
6. Enjoy with a little bit of extra unsweetened coconut sprinkled over the top!
This makes a total of 20 servings of Keto Chocolate Coconut Macaroon Cookies. Each serving comes out to be 81 calories, 7.2g fats, 1.1g net carbs, and 2.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 1/3 cup unsweetened shredded coconut | 185 | 18.2 | 6.7 | 4.5 | 2.2 | 1.9 |
| 3 tablespoon coconut flour | 60 | 3.5 | 10 | 7 | 3 | 3 |
| 1/4 cup unsweetened dark cocoa powder | 80 | 2 | 12 | 8 | 4 | 4 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| Totals | 1643 | 144.2 | 55.4 | 34.1 | 21.3 | 46.3 |
| Per Serving (/20) | 82 | 7.2 | 2.8 | 1.7 | 1.1 | 2.3 |
Keto Chocolate Coconut Macaroon Cookies
Ingredients
- 1 cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup erythritol
- ⅓ cup unsweetened shredded coconut
- 3 tablespoon coconut flour
- ¼ cup unsweetened dark cocoa powder
- 2 large egg room temperature
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. In a large mixing bowl, combine the almond flour, baking powder, salt, erythritol, and unsweetened shredded coconut.
- Add the coconut flour and cocoa powder and continue to mix until well combined.
- Add the wet ingredients and mix together again.
- Once the dough becomes too hard to stir, knead it into a ball by hand.
- Shape the dough into small balls and place on a baking sheet lined with parchment paper or Silpat. Place in the oven and bake for 15–20 minutes.
- Sprinkle a little bit of extra unsweetened coconut on top and enjoy!
