Dairy Free Sugar Free Low Carb Keto Coconut Macaroons

Brenda Bennett — Sun, 19 Apr 2026 17:36:49 +0000

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:

Vanilla stevia
Plain liquid stevia
½ cup powdered monk fruit/allulose blend

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

These easy delicious Sugar Free Keto Low Carb Coconut Macaroons are Dairy Free, Gluten Free and super easy to make! Just 1 grams of net carbs and perfect for anyone on a keto diet, low carb diet or just looking to reduce sugar intake!

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 136kcal

Author Brenda Bennett |Sugar-Free Mom

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

Net Carbs: 2 g

This recipe was first published in May 2013 and updated with new pictures and video in June 2019.

If you don’t have coconut liquid stevia, you can use vanilla stevia or plain stevia.

Nutrition

The post Dairy Free Sugar Free Low Carb Keto Coconut Macaroons appeared first on Sugar-Free Mom.

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