Today I’m excited to share a recipe for a treat! I never bake my own keto treats and sweets, because I honestly have not mastered keto baking and I don’t care to in most cases. I liked baking when I was younger and I can’t seem to make anything taste as good, so I pretty much gave up. BUT I was hard core craving keto macaroon cookies. You know the ones, a big sticky stacks of shredded coconut? Well I made it keto and its pretty dang good if I do say so myself!

Okay here are a few tips before we get to the recipe.

Keto Macaroon Cookies- Extra Tips

1. You first will need to make your own sweetened condensed milk. I followed these instructions. I used powdered Erythritol. I’ve made the keto macaroon cookies with 1/2 cup and 2/3rd’s cup of the sweetened condensed milk. That recipe makes enough to make this recipe twice depending on how thick you get the cream. The more you use in the cookies here, the stickier and sweeter they will be. Here is what the mix looks like: 
2. When you are forming the cookies you need to give the coconut mixture a good squeeze to get it to hold together.
3. The cookies seem crumbly and fragile at first. Let them cool and even better- refrigerate- and the firm up a bit more.
4. These would be amazing with come KETO CHOCOLATE dip or drizzle. I LOVE Choc Zero and you can get 10% off any order ANYTIME with code heathersrealfood 
5. I learned about setting food on the scale and measuring by taking away from @100ketodays on instagram. I set the bowl with the mix on my food scale and took out 1 oz of mix for each cookie. This recipe make 15 1 oz cookies if you want to measure.

Struggling with your macros on keto?- here’s a link to my favorite macro calculator on the web.

Yield: 15 cookie

Keto Macaroon Cookie Recipe

Print

Enjoy a favorite coconut cookie without the carbage! Stay low carb and keto and have your cookie too!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 7 ounces unsweetened flaked/shredded coconut- I found the best price at Trader Joe's
• 2 tsp vanilla
• 1 egg white
• 2/3rd cup keto sweetened condensed milk
• 1/8th tsp salt
• 1 pinch cream of tartar
• 1 tablespoon of a granular low carb sweetener I used this Erythritol 

Instructions

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment or a slipmat for easy clean up
2. In a bowl mix the shredded coconut, vanilla, sweetened condensed milk and salt. 
3. In a smaller clean bowl whisk the egg white with the pinch of cream of tartar until foamy.
4. Once foamy add the granular low carb sweetener and whisk until combined. 
5. Add the egg white mix to the coconut and combine. 
6. The mixture will be slightly sticky but still fairly crumbly.
7. I made the cookies 1 ounce each. To accomplish this easily you can set the bowl with the mixtrure on a food scale and tear it to 0. Then remove a scoop until the scale reads negative 1 ounce. This mix should yield 15 one ounce cookies which are fairly large. 
8. Once you have a scoop out squeeze the mix together a bit to form a ball and press onto the cookie sheet. The mix will still feel slightly fragile but it holds together.
9. Bake 12-15 min until the outsides are turning golden brown. If you change the size of the cookies, you will need to adjust the cooking time as well. 
10. After removing from oven, let rest on the cookie sheet for 5 min and then remove to a cooling rack or plate. Store in an airtight bag in the fridge. After chilling they are not as fragile. 

Notes

Please note I have included nutrition information but this is very difficult to calculate as I used a homemade sweetened condensed milk. Carbs listed are NET

Nutrition Information:

Yield:

15

Serving Size:

1 cookie
Amount Per Serving: Calories: 130 Total Fat: 12.4g Carbohydrates: 0.6g Protein: 0.5g

I hope you’ve enjoyed my healthy keto macaroon cookies!

Cheers,

Heather

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Yield: 15 cookie

Keto Macaroon Cookie Recipe

Print

Enjoy a favorite coconut cookie without the carbage! Stay low carb and keto and have your cookie too!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 7 ounces unsweetened flaked/shredded coconut- I found the best price at Trader Joe's
• 2 tsp vanilla
• 1 egg white
• 2/3rd cup keto sweetened condensed milk
• 1/8th tsp salt
• 1 pinch cream of tartar
• 1 tablespoon of a granular low carb sweetener I used this Erythritol 

Instructions

1. Pre-heat oven to 350 degrees and line a baking sheet with parchment or a slipmat for easy clean up
2. In a bowl mix the shredded coconut, vanilla, sweetened condensed milk and salt. 
3. In a smaller clean bowl whisk the egg white with the pinch of cream of tartar until foamy.
4. Once foamy add the granular low carb sweetener and whisk until combined. 
5. Add the egg white mix to the coconut and combine. 
6. The mixture will be slightly sticky but still fairly crumbly.
7. I made the cookies 1 ounce each. To accomplish this easily you can set the bowl with the mixtrure on a food scale and tear it to 0. Then remove a scoop until the scale reads negative 1 ounce. This mix should yield 15 one ounce cookies which are fairly large. 
8. Once you have a scoop out squeeze the mix together a bit to form a ball and press onto the cookie sheet. The mix will still feel slightly fragile but it holds together.
9. Bake 12-15 min until the outsides are turning golden brown. If you change the size of the cookies, you will need to adjust the cooking time as well. 
10. After removing from oven, let rest on the cookie sheet for 5 min and then remove to a cooling rack or plate. Store in an airtight bag in the fridge. After chilling they are not as fragile. 

Notes

Please note I have included nutrition information but this is very difficult to calculate as I used a homemade sweetened condensed milk. Carbs listed are NET

Nutrition Information:

Yield:

15

Serving Size:

1 cookie
Amount Per Serving: Calories: 130 Total Fat: 12.4g Carbohydrates: 0.6g Protein: 0.5g