Something about “coconut” and keto Holiday cookies was the muse for this low-carb recipe.

“Keto Coconut Macaroons” isn’t something you hear often, but why not keep options open for gluten-free and sugar-free guests?

Cookies or not by a technicality, I’d feel confident adding these Keto Coconut Macaroons onto a Holiday cookie tray.

… don’t forget a good Peanut Butter Cup Cookie or a Peanut Butter Chip Protein Cookie for a healthy New Year’s resolution treat.  😉

Table of Contents

Ingredients

• • 1/4 cup Almond Flour
  • 2 cups Shredded Coconut (unsweetened coconut)
  • 1/4 cup Sugar Substitute
    Lakanto Monkfruit
  • 4 Egg Whites
  • 1 tablespoon Butter

Directions

1. 1. Preheat oven to 400 degrees.
   2. Combine almond flour, shredded coconut, and sugar substitute in bowl and mix well.
   3. Melt butter (or coconut oil) and combine with vanilla extract.
   4. Add melted butter and vanilla extract into dry ingredients; mix well.
   5. Separate egg whites and beat until stiff peaks.
   6. Fold egg whites into other combined ingredients and fold together.
   7. Scoop macaroon mixture onto baking dish and lightly flatten.
   8. Bake for 16 minutes or until top begins to brown.

Nutrition Facts

• • Total Servings:  12 Coconut Macaroons
  • Serving Size:  1 Coconut Macaroon
  • Total Carbs:  5.9g
  • Net Carbs:  0.3g
  • Fat:  15.4g
  • Protein:  3g

If you need a savory dish with dinner, try this divine Radish au Gratin.  🤤

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks