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small plate stacked with golden, sugar-free coconut macaroons

Sugar-Free Coconut Macaroons

These sugar-free coconut macaroons are crisp on the outside, soft in the middle, and full of real coconut flavor. They’re low-carb, easy to make, and perfect for anyone who wants a sweet bite without the sugar crash.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 16 macaroons
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 cups unsweetened shredded coconut
  • 2 large egg whites
  • 2 –3 tablespoons sugar-free granulated sweetener
  • 2 tablespoons almond flour
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Method
 

Prep the tray
  1. Line a baking sheet with parchment paper and preheat your oven to 325°F (160°C).
Whisk the egg whites
  1. Whisk the egg whites in a bowl until they look frothy. No need to beat them stiff.
Mix the ingredients
  1. Add the shredded coconut, almond flour, sweetener, vanilla, and sea salt. Stir until it turns into a sticky mixture that holds shape when squeezed.
Shape the macaroons
  1. Scoop small mounds with a spoon or cookie scoop. Gently press each mound so it stays firm.
Bake
  1. Place the tray in the oven and bake for 15–18 minutes, or until the edges turn golden.
Cool
  1. Let them cool on the tray. They firm up as they cool, so don’t move them early.

Notes

  • If your mixture feels too wet, add a little more coconut.
  • If it feels too dry, add a tiny splash of egg white.
  • For a crispier finish, flatten them slightly before baking.
  • They freeze well, baked or unbaked.