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A photo showing coconut macaroons with a glass of milk in the background.

Easy Paleo Low-Carb Keto Coconut Macaroons

These keto-friendly macaroons with chocolate are just the thing for you. In addition to being low-carb, they are dairy-free, gluten-free with a paleo option, are made without flour, and are absolutely easy to make! Simply put, they are all you could ask for from a sugar-free treat.
Course Dessert, Snack
Cuisine American, German
Diet Gluten Free
Prep Time 5 minutes
Baking time 20 minutes
Total Time 25 minutes
Servings 15
Calories 82kcal


  • Wooden cooking spoon or spatula
  • Mixing bowl
  • 1 Baking tray
  • Cookie scoops
  • 1-2 pieces of parchment paper
  • 1 cooling grid (optional)


  • 4 egg whites use large eggs, at room temperature.
  • 100 g (3.53oz) powdered swerve or a suitable powdered paleo-friendly sweetener for paleo.
  • 200 g ( 2¼ cups) unsweetened finely shredded coconut
  • 2 tablespoons orange juice (use one with no added sugar)
  • 1 teaspoon vanilla pod, paste, or extract if using the pod, cut lengthwise and scrape out the paste.
  • pinch salt


  • 100 g (¾ cup) sugar-free chocolate chips or a sugar-free dark chocolate bar


  • Preheat the oven at 320°F or 160° C (two-sided or top and bottom heating).
    Add the egg whites into a large bowl and beat until foamy. Stir in the salt, vanilla paste or extract, sugar-free powdered sweetener (or paleo alternative), and orange juice (optional) then combine.
    4 egg whites, 100 g (3.53oz) powdered swerve, 1 teaspoon vanilla pod, paste, or extract, pinch salt, 2 tablespoons orange juice
    A photo collage showing beaten egg whites and how to combine this with some powdered sweetener.
  • Using a spoon or a spatula, carefully fold the unsweetened shredded coconut into the egg white mixture and try not to stir. This process prevents the air whisked into the whites from escaping.
    200 g ( 2¼ cups) unsweetened finely shredded coconut
  • Cover one baking tray with parchment paper. Using a cookie scoop or two spoons, scoop and form little heaps or balls on the prepared baking tray. Leave enough space between each coconut macaroon heap, so they do not touch each other (as a tip, wet your hands using water and use them to shape the balls once scooped). Also, make sure to press the batter firmly into the cookie scoop.
    A photo collage showing combining unsweetened shredded coconut with beaten egg whites and scooped macaroon heaps on a baking tray.
  • Bake for 15 to 20 minutes, OR until the tops turn slightly brown. Allow the Keto coconut macaroons to cool for at least five minutes before transferring them to a grid so they can cool further. Otherwise, they may break when moving them.
  • While the macaroons are cooling, prepare the dipping chocolate.


  • Add the sugar-free chocolate chips or bar to a small microwaveable container and warm at 600 watts, for about 1-2 minutes stirring from time to time (approximately every 15 seconds), until melted.
    If using a chocolate bar, cut the chocolate into small cubes and place these in a heat-proof glass or metal bowl. Add about an inch of water in a small pot and set the bowl directly in the pot. Bring the water to simmer and stir the chocolate until melted. If pressed for time, then simply melt the chocolate in the microwave at 600 watts for approximately 1-2 minutes, or until melted. Keep stirring every 15 seconds. You can some 2-5 minutes more, if not completely melted.
  • Dunk the lower part of the coconut macaroons into the melted chocolate. After dripping off a little you can put them back onto the parchment paper you used for baking and leave until the chocolate becomes firm again. Drizzle some chocolate on top; allow the drizzle to firm up then serve and enjoy or store appropriately.
    100 g (¾ cup) sugar-free chocolate chips



  • Fold the unsweetened coconut flakes (shredded coconut) to the whipped egg whites to avoid knocking out the air from the egg whites, which may lead to flat macaroons.
  • You can dip the cookie scoop or spoons in a glass of water so the batter doesn't stick to the utensils.
  • Only scoop small amounts of batter (equivalent to about one and a half tablespoons) and make sure to press this firmly in the cookie scoop. Release the scooped batter gently to the baking tray.
  • For moist keto coconut macaroons, pay attention to your oven heating and not to allow it to get too hot. If your oven tends to heat up quickly, then, by all means, use bottom element heating. Also, take care not to bake them for too long.
  • To give the coconut macaroons a great shape, dip your hands in cold water then shape them on the baking tray just before baking.
  • One more thing, I would say pay attention when trying to vary the recipe, especially when experimenting with extra ingredients, such as extra coconut flakes or stirring in ground nuts. Add too much and the extra ingredients may leave you with dried-out macaroons.
This is a versatile recipe that you can vary to suit what you have in your kitchen! To make paleo coconut macaroons, simply swap the powdered swerve for a paleo-friendly powdered sweetener such as coconut sugar or monk fruit. Also, make sure to use paleo-compliant chocolate chips.
  • Flavor: feel free to use different spices and aromas. My favorites include cinnamon, vanilla, rum, almond extract, orange zest or juice, etc.
  • Vegan Option: make this recipe vegan by using vegan egg whites and vegan chocolate.
  • Use regular powdered sugar if not on a low carb or sugar-free diet.
  • Store these sugar-free and keto coconut macaroons in an airtight cookie jar in a cool and dry place for up to 7 days.
  • They will keep in the fridge for up to two weeks (in this case, it is also important to keep them in an airtight container as they otherwise tend to absorb moisture from the atmosphere and become sticky and soft, which also changes their flavor).
  • You can keep them in the freezer for up to 3 months.


Calories: 82kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 0mg | Sodium: 18mg | Potassium: 90mg | Fiber: 9g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg