Easy Gluten-Free Keto Coconut Macaroons

These delightful gluten-free keto coconut macaroons are light, super delicious, and chewy on the inside and crispy golden brown on the outside. Quick and easy to make, they are sure to become one of your all-time favorite snack bites.

Ingredients for this Recipe:

• 2 large egg whites, at room temperature
• 1 cup shredded unsweetened coconut
• 3 tbsp monk fruit sweetener or erythritol
• 1/2 tsp pure vanilla extract

How to Make Gluten-Free Keto Coconut Macaroons:

Step 1:

Preheat oven to 350 degrees F. Line a rimmed baking sheet with a Silpat baking mat or piece of parchment paper.

Step 2:

In a large mixing bowl, beat egg whites with a hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until firm peaks form.

Step 3:

Gently fold in shredded coconut and vanilla extract.

Step 4:

Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet. You should get 8-10 medium-sized coconut macaroons.

Step 5:

Bake 8-10 minutes or until the macaroons are golden-brown around the edges. Remove from oven and place baking sheet on a cooling rack to cool for a few minutes before serving. Enjoy these gluten-free coconut macaroons!

Other Recommending Keto Recipes –

Keto lemon bars recipe – Gluten-Free Keto Lemon Bars

Keto smoothie recipe – Keto Chocolate Raspberry Smoothie

Keto cake recipe – keto-friendly chocolate mug cake

Keto baked avocado fries – Easy Keto Baked Avocado Fries with Garlic Dip

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Easy Gluten-Free Keto Coconut Macaroons

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Desserts – American

Serves: 4

Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

Keto coconut macaroons recipe, gluten-free, light, chewy, delicious, and very easy to make in 15 minutes, amazing keto snack or dessert. Enjoy!

Ingredients

• 2 large egg whites, at room temperature
• 1 cup shredded unsweetened coconut
• 3 tbsp monk fruit sweetener or erythritol
• 1/2 tsp pure vanilla extract

Instructions

1

Preheat oven to 350 degrees F. Line a rimmed baking sheet with a Silpat baking mat or piece of parchment paper.

2

In a large mixing bowl, beat egg whites with a hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until firm peaks form.

3

Gently fold in shredded coconut and vanilla extract.

4

Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet. You should get 8-10 medium-sized coconut macaroons.

5

Bake 8-10 minutes or until the macaroons are golden-brown around the edges. Remove from oven and place baking sheet on a cooling rack to cool for a few minutes before serving. Enjoy!

Nutrition

• 189 Calories
• 6.1g Carbohydrates
• 16g Fat
• 4g Fiber
• 3.8g Protein

Notes

All nutrition information is only estimated information based on an online nutritional calculator. It is not guaranteed to be accurate and is not to be construed as medical advice. Please use your preferred nutrition calculator to check the nutrition information.