3-Ingredient Keto Coconut Macaroons (0.6g net carbs!)

30
12



3-Ingredient keto coconut macaroons that are light and crispy on the outside while remaining soft and chewy on the inside.

These low carb coconut macaroons only contain 31 calories and 0.6 net carbs per cookie and they’re also gluten-free, sugar-free and super delicious!

FULL RECIPE WITH ALL THE MEASUREMENTS & MACROS:

source

Comments

comments

30 COMMENTS

  1. 3 egg whites medium-sized, at room temperature
    2 cups of shredded coconut
    1/3 cup Sweetener

    Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.

    Separate egg whites from egg yolks and put all the whites into a large bowl.

    Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.

    Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.

    Take a 1 tablespoon measuring spoon and with that, scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray with about 1/2 inch in between each macaroon, they won't rise much so don't worry about leaving big gaps. This recipe should make about 20 cookies.

    Bake for 17-20 minutes until they are golden and crispy.

  2. Do you use dry or moist shredded coconut in your recipe? I've only had dried shredded coconut, and it simply absorbed the egg whites, killing off the texture. The dough became dry, and though I still liked the taste of these coconut macarons in the end, they did came out unpleasantly gritty…

    Should I use less of my dried shredded coconut next time, or go for the same amount but soak it (in coconut or almond milk perhaps) beforehand a bit? Or maybe pulverise it first in the food processor? It'll likely become even more absorbant then, but this can potentially fix the grittiness issue?

    PS: chilled eggwhites beat much more easier than room temp. I usually even put mine in the freezer for 5-10 minutes before beating, and get stiff peaks in about 30 sec as a result. Beating room temp eggwhites into a decent fluffy cloud is a pain.

    I'll also definitely use at least 15-20% less sweeteners and add a pinch of fine salt next time. These were pleasant, but seemed a bit too sweet for my keto palate as is.

  3. I found it absolutely ridiculous not to give the ingredients first, I searched for 5 minutes and still couldnt find the ingredients. Instead of giving so much lecture on Keto simply first give the ingredients with measures and if the person has interest can read the rest. 😣

LEAVE A REPLY

This site uses Akismet to reduce spam. Learn how your comment data is processed.