Dairy Free Sugar Free Low Carb Keto Coconut Macaroons
These easy delicious Sugar Free Keto Low Carb Coconut Macaroons are Dairy Free, Gluten Free and super easy to make! Just 2 grams of net carbs and perfect for anyone on a keto diet, low carb diet or just looking to reduce sugar intake!
Low Carb Coconut Macaroons
If you’re a fan of coconut, these little cookies will be right up your alley! Coconut macaroons are deliciously light keto cookies made with only a few ingredients. The best part of course, they are sugar free!
Adding a little melted unsweetened chocolate chips drizzled over the top makes these the perfect little non guilty pleasure, but totally optional!
Using an ice cream scoop will ensure the perfect little size for your cookie batter! Once completely cooled on a wire rack the cookies can be coated with melted, unsweetened carob chips or sugar free chocolate chips, like the brand Lily’s.
Place a baking pan underneath the rack to catch all the yummy drippings.
WHAT MAKES THESE KETO MACAROONS SPECIAL
These sugar-free macaroons are:
- Dairy Free
- Gluten Free
- Low Carb
- Keto Friendly
- Made with simple, real ingredients
Each cookie has:
- A soft, chewy center with lightly crisp edges
- Just 1 g net carbs- all nutritional information is on recipe card at bottom of page
- A naturally sweet coconut flavor
Macaroons versus Macarons
Macaroons (Mac-a ROON) and macarons (Mac-a- ROHN) are two very different types of cookies.
A macaroon is a chewy coconut based, mounded type of cookie often dipped in chocolate, while a macaron has two almond based wafers that are filled with ganache or jam.
I love both types of cookies, but haven’t yet tackled a keto low carb version of a macaron. So this recipe is my low carb version of a Macaroon.
Coconut Butter vs Coconut Oil (Do Not Swap!)
One of the most common questions I get on this recipe is whether you can swap coconut oil for coconut butter. The short answer is no—they are not the same and should not be substituted.
Coconut butter is made from the whole coconut flesh that has been pureed into a thick, creamy consistency. It contains both the fat and fiber of the coconut, which makes it perfect for binding ingredients together in recipes like these chewy coconut macaroons.
Coconut oil, on the other hand, is just the extracted fat from coconut. It is liquid when melted and does not contain any fiber or solids.
Why coconut butter is essential in this recipe:
- Helps create that soft, chewy texture
- Acts as a binding agent to hold the macaroons together
- Adds natural coconut flavor and slight sweetness
What happens if you use coconut oil instead:
- The mixture will be too loose or too greasy
- Macaroons may spread instead of holding their shape
- Final texture will be crumbly or fall apart
If your mixture feels dry, the solution is to add more coconut butter, not coconut oil.
Tip:
If your coconut butter is very firm, gently warm it until soft and pourable before adding it to the batter.
TIPS FOR PERFECT CHEWY COCONUT MACAROONS
These simple tips will help you get that perfect chewy texture every time:
- If mixture feels dry: Add 1 tablespoon melted coconut butter
- Use room temperature egg whites for better volume
- Beat egg whites until frothy or soft peaks, not dry stiff peaks
- Don’t overmix once coconut is added
- Always pack the mixture firmly when scooping
SCOOPING TIP (THIS HELPS A LOT)
Using a large cookie scoop is helpful for even sizing, but don’t rely on it to release perfectly as these have a delicate consistency.
For best results:
- Scoop mixture
- Press firmly into scoop
- Use your fingers or butter knife to gently release and shape
This ensures your keto macaroons hold their classic mound shape.
BEST TYPE OF COCONUT TO USE
For this keto coconut macaroon recipe, the best choice is:
- Unsweetened shredded coconut (not large flakes)
- Avoid:
- Sweetened coconut
- Coconut flakes (too large and dry)
If using flakes, pulse briefly in a food processor for better texture.
CHOCOLATE DRIZZLE OPTIONS
You can keep these macaroons simple or dress them up!
Try:
- Melted sugar-free chocolate chips
- Melted dark chocolate (85–90%)
- Unsweetened carob chips
Optional toppings:
- Toasted coconut flakes
- Drizzle + dip bottoms
SWEETENER SWAPS
If you don’t have coconut liquid stevia:
You can use another sweetener of choice like:
Liquid sweeteners help keep these soft and chewy.
OPTIONAL VARIATIONS
Want to switch things up?
- Mix in sugar-free chocolate chips
- Add almond extract for a bakery-style flavor
- Dip bottoms in chocolate instead of drizzling
- Add a pinch of cinnamon for warmth
STORAGE TIPS
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze for up to 2 months
More Low Carb Recipes you might like:
Keto Coconut Macaroons
Sugar Free Dairy Free Low Carb Keto Coconut Macaroons
Ingredients
- 4 egg whites
- 1/2 tsp cream of tartar
- 1/4 cup coconut butter melted
- 1/4 tsp salt
- 1 tsp coconut liquid stevia
- 1 tsp vanilla extract
- 2.5 cups unsweetened shredded coconut (About 230 grams)
- 2 ounces sugar free chocolate chips optional
- large coconut flakes toasted, optional
Instructions
- Preheat oven to 325 degrees F. Line a sheet pan with parchment paper. Place the egg whites in a stand mixer or a large bowl and use an electric mixer with the cream of tartar and blend until frothy. Set aside.
- Place the coconut butter in a microwavable bowl and microwave 1 minute until melted. Set aside to cool.
- Add in the salt, stevia, vanilla extract, and shredded coconut into the stand mixer and blend until just combined. Pour in the melted coconut butter and blend again.
- Using a large cookie scoop, scoop coconut mixture and pat down into the scoop to pack it in well. Release these onto the baking sheet pan, spacing each macaroon about one inch apart from each other.
- Bake 20-25 minutes until lightly golden. Cool 5 minutes then transfer to wire rack. Once completely cooled, you can melt the optional chocolate chips and drizzle over each macaroon. Top with optional toasted large coconut flakes if desired.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
How large is the scoop. I have a set of three. The small list one is 1.57 inches, about 1 1/2 tablespoons. The medium is 1.97 inches, and the large is 2.36 inches.
I made these yesterday and they look beautiful but came out very dry. I followed the recipe exactly. Any suggestions on how to make them moist and chewy like I hoped they would be?
Maybe try adding an additional egg white.
Can I use Coconut oil instead of the butter?
No coconut butter is a different texture and not the same as using the oil so they cannot be swapped. You could swap coconut butter with a nut butter or sunflower seed butter or tahini.
These look delicious! I love the addition of coconut butter, which seems like it would lake them more stable and less likely to crumble as some homemade macaroons often do. And I always have some on hand.
QUESTION: I have some SweetLeaf stevia but it’s plain not coconut flavored. I think I could use it plus some coconut flavored extract, but I’m unsure of the amounts of each. Would that be a 1/2 tsp of each or a tsp of each?
I think just use 1/2 tsp so it doesn’t overpower.
Didn’t see the oven temperature anywhere. Is there a substitute for coconut butter?
Thank you
Sorry about that. It’s 325 degrees F. All updated now.
Excellent! I add 1 tsp vanilla as well. Tip: use a 1/4 cup measuring cup instead of the ice scream scoop to deliver exactly 12 macaroons!
I’m very disappointed with your site—I’ve never seen it before and won’t be looking at it again. First, I wanted a recipe for the sugar-free macaroons, and tried to use your link to get to it on Sweetleaf Stevia, but I was redirected to Wal-Mart’s site. I don’t shop Wal-Mart. If you’re not going to make the recipes available, say so, and just admit you’re just another deceptive site trying to sell me stuff I don’t want.
That’s very upsetting to here. The coconut macaroons link is working just fine for me. The Sweetleaf company and I have been long time partners for over 4 years and no one i trying to deceive anyone here. Sometimes broken links do happen as they had their website redesigned. Here is the link again which works for me:http://sweetleaf.com/coconut-macaroons/
It says 5g of sugar per serving. How many in a serving? I can do about 6g in one sitting without getting on the sugar roller-coaster.
Thanks!
So happy you said something because I recalculated my nutritional info and realized there was a mistake! I had mistakenly used sweetened coconut flakes in the site I use to figure everything out instead of unsweetened which made a huge difference! It’s all accurate now.
Is that .3 grams of sugar per cookie now or 3 grams per cookie? Thanks!
It’s point 3 per cookie.
Hoo boy! Making these goodies for my Mom in a nursing home whose diet is restricted for sweets- they will be perfect and she will be so happy! Me too, as macaroons are one of my favorites. Thanks!
These were delish in spite of the fact that I accidently doubled the amount of coconut oil! (I didnt have coconut butter, and didn’t realize there was a difference!)
Next time I will pay attention better. I also used large flake coconut which got caught in the cookie scoop. Next time also I will chop up the coconut or use smaller cut.
Happy accident though, still edible because I love coconut.
I tried these and used coconut oil and they were just fine. Sooooo delicious! Quick and easy too. The only thing is I used large flake coconut and the large shreds got stuck in my cookie scooper. Next time I will chop up the large flakes a bit or get some smaller shred coconut. Almost forgot, I didn’t have the sweetener called for so I used splenda (had to guess at the amount) and they were good. I have also used splenda sugar blend, which of course makes them NOT sugar free, but they were a batch I was making for someone else. She declared them the best ever, so I guess it worked. Thanks for this great recipe!
thanks for sharing Penny!
From all I have read on bags of carob chips, carob is NOT gluten free. They have barley, which contains gluten.
Caron chips that are sweetened are sweetened with barley malt. Unsweetened carob chips do not have barley malt in them and therefore are gluten free.
email was wrong in the last comment… this one is correct, sorry!
i do not have coconut stevia liquid… i just have the powdered stevia…. any ideas as to amounts? or what i could add to make it coconut stevia? i have everything else.
thanks
I think the powdered would still work for you. I would probably add a tablespoon. I purchase all my flavored stevia online through iherb.com and you can use my coupon code, YAJ035
Just made a batch, and I absolutely love them. Vanilla Creme flavoured though, because I don’t have Coconut Stevia. I also don’t have coconut butter, so just used coconut oil, and it still worked fine!Great recipe!
I was wondering about substituting coconut oil for the coconut butter. I was going to try that, and I’m glad that it worked out for you. I’ll give it a shot!
Why do use carob instead of unsweetened chocolate?
Using unsweetened chocolate will require adding sweetener because it’s so bitter which of course you can do. But using unsweetened carob you won’t need to add anything to it and can melt it as is. Carob has a natural sweetness to it and is not bitter at all so I prefer to use that to drizzle over things.
Fabulous recipe. Printing to make very soon. OH MY! Just lovely.
i wanted to save it as well bbut not possible where cani find the link to save as my pdf files Help
Because the recipe is on the Sweetleaf website, I have no control over saving it here on my website. Why not leave a message for them on their facebook page to ask about printing. https://www.facebook.com/sweetleafstevia?ref=br_tf
Good morning. I went to the sweet leaf stevia site and saw the recipe. Sounds wonderful. I wanted to put this recipe in my ZipList recipe file but was not able to. Is there a link somewhere to do this? The sweet leaf page has several recipes so it won’t capture it either :0( Thanks…
Since the recipe is on the Sweetleaf website, if they don’t have a Ziplist button then you won’t be able to save it like that. I believe they have a print button though. I just left a message for a person I’m in contact with to see what the problem is but you can ask them on their Facebook page if you like as well:https://www.facebook.com/sweetleafstevia?ref=br_tf