Go Back
+ servings
Two keto coconut macaroons sitting on baking paper with a cup of coffee.
Print Recipe
No ratings yet

Keto Coconut Macaroons

A delicious keto coconut macaroon recipe with a dark chocolate drizzle. These low carb coconut cookies are perfect for snacks or a sweet treat! Coconut is a high fiber food, with lots of MCTs, so a great addition to low carb and keto diets. 2 NET CARBS PER COOKIE
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Keyword: coconut macaroons keto, keto coconut macaroons, keto macaroon recipe, low carb macaroons
Servings: 16 cookies
Calories: 84kcal



  • Preheat oven to 350º F.
  • Line a baking tray with baking paper or parchment, and set aside.
  • To a food processor bowl, add coconut, almond flour, monk fruit sweetener, and agar agar. Process for 10-15 seconds to mix well.
  • Add the coconut milk and melted coconut oil, and process for 30-45 seconds until the mixture is thick and sticky and holds together well.
  • Use a rounded tablespoon or cookie scoop to scoop and compact dough into tablespoon sized rounds. Place on a cookie tray. This recipe makes 16 cookies.
  • Bake macaroons for 10-12 minutes, beginning to watch at 10 minutes to ensure they don't over brown. The cookies should be lightly golden brown. Coconut burns fast once it starts browning.
  • Allow cookies to fully cool before handling. I like to freeze them so I can finish the chocolate layer faster.
  • Melt unsweetened baking chocolate. Dip each cookie into the dark chocolate, and then place back onto the parchment lined baking tray to set. I like to put them back into the freezer, and then when they are set, I put them into a container and store in the refrigerator or freezer.



Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg