Quick keto macaroons (or keto coconut macaroons) – with 6 variations in this recipe, and only 0.6g net carbs each.

What do you do when you are really craving cookies, but want to keep up your healthy lifestyle? You make these luxurious keto macaroons!

How To Make Easy Keto Macaroons

These sugar-free macaroons are the perfect things to make when you are craving something sweet. They taste like a rich dessert but they have less than a gram of net carbs in each one!

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There are only 4 simple ingredients in these decadent cookies! They are easier to make than you might think. There is no flour at all – just the egg whites, sweetener, vanilla, and shredded coconut.

I preferred to use a granulated sweetener, but I am sure you can use a liquid sweetener too. Just don’t use a confectioner’s sugar substitute or brown sugar substitute. Those will not work in this recipe.

The secret to these light and airy macaroons is to whip and beat the egg whites until they form stiff peaks.

You can whip the egg whites by hand, but this method will take much longer. I prefer to use an electric mixer. The stiff peaks formed in no time at all this way.

Do You Need To Pipe Macaroons?


To make them look pretty (and only if I have time), then I will pipe the easy coconut macaroons. I line a baking tray lined with parchment paper to make them easy to remove.

If I am in a hurry, then I tend to spoon the macaroons instead of piping them.

Keto Coconut Macaroons Baking Tips

How many macaroons can I eat on keto?

You won’t have to restrict yourself to eating just one when you make these macaroons! Each one has less than one gram of net carbs, so you can actually eat a few of them.

You’ll want to eat quite a few of them, too! The outside is crispy with a slightly sweet taste. The inside has the exotic taste of coconut and it melts in your mouth.

The fact that they are sugar-free is completely surprising! There is no aftertaste and they taste just like traditional macaroons.

But with all things keto, please spend your carbs wisely. Don’t spend all your carbs on keto baking and keto desserts. You want to base your meals and snacks on nutrient-dense foods.

You can use the FREE macro calculator to set your daily carbs, fat, and protein.

Here are some questions people often ask about these keto desserts. They are so easy to make that even if you have never whipped egg whites before, you will be able to make them.

What baking tray should I use for macaroons?

I use a large baking tray that I line with baking parchment or a silicone liner.

How can I decorate keto coconut macaroons?

I allow the macaroons to cool completely then on the lined baking tray, or my wire cooling rack, I drizzle with melted sugar-free chocolate or melted Lindt 95% for an extra treat.

What is the difference between a macaron and a macaroon?

Macrons vs Macaroons

This is a very common misunderstanding. The simple and quick answer is that macron looks like a sandwich cookie and a macaroon looks like a coconut cookie without any filling at all.

Beyond that, there are a bunch of other differences too.

A macaron is Italian. A sweet filling is sandwiched with two cookies. In fact, macrons used to be a single delicate almond flour cookie. When they were brought to France, they became the sandwich that we love today.

A macaroon is French. It was actually a twist on the original macaron recipe, using grated coconut instead of almond flour meringues.

Another big difference is the appearance and texture.

  • Macaron – delicate eggshell-like crust with a sweet filling of either ganache, buttercream, or fruit jam.
  • Macaroon – lumpy and dense texture filled with shredded coconut.

Is shredded coconut keto-friendly?

Yes, shredded coconut is a keto-friendly ingredient, as long as you use unsweetened coconut flakes. Shredded coconut is high in healthy fats and protein, so it is a fantastic choice on the keto diet.

In fact, in 2 tablespoons, there are just 2 grams net carbs and 1 gram of protein.

Nutritional values from cronometer.com

This is one of my favorite ingredients to use when I am trying to make a dessert because it adds healthy fats and fiber without adding carbs.

How do you store keto coconut macaroons?

The best way to store coconut macaroons is in an airtight container at room temperature. You do not need to put them in the refrigerator. They will stay fresh for up to a week.

I bet you eat them up way before they get to the end of the week!

Can you freeze sugar-free coconut macaroons?

Yes, you can freeze sugar-free macaroon cookies. They will last about 3 months in the freezer. Just follow these steps:

  1. Place them on a single layer on a baking sheet that is lined with parchment or wax paper.
  2. Put them in the freezer for up to 3 hours or until they are completely frozen.
  3. Remove the baking sheet and place all the cookies in a plastic resealable freezer bag.

When you are ready to eat them, you can let them thaw at room temperature. Freezing them doesn’t alter their texture at all!

How do you know when macaroons are done?

You will know the macaroons are done baking when they turn a nice golden color. When they are completely cooked, they should be moist, light, and chewy. If you overcook them, they will be dry and crumbly.

Sugar-Free Macaroons Flavor Variations

The best thing about these macaroons is that you can add different spices and flavors and make them taste completely different! Here are some of my favorite sugar-free macaroon flavor variations:

  • Lemon – Mix in some lemon zest
  • Orange – Mix in some orange zest
  • Dark Chocolate Drizzle – Melt some sugar-free dark chocolate chips and drizzle it on top or dip them in the dark chocolate.
  • Vanilla and Cinnamon – Sprinkle some cinnamon on top
  • Spicy Ginger – Make them taste savory with some fresh-minced ginger
  • Allspice and Nutmeg – Make some fall or Christmas cookies with the aromatic addition of nutmeg and allspice.
quick keto macarons on a blue fluted plate

Easy keto macaroons recipe

Quick and easy keto macaroons are the perfect way to use up and egg whites you might have left after a recipe. Why not dip these in dark chocolate or even add some orange zest to the mixture before baking?
5 from 1 vote
Print Pin Rate
Cuisine: Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Easy keto cookies, Keto macaroons, Sugar-free cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20
Calories: 59.8kcal
Author: Thinlicious.com
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  • Measuring cups and spoons
  • Baking sheets – non stick
  • Food Processor
  • Silicone baking sheets


  • 4 egg whites
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp vanilla extract
  • 2 cups desiccated/shredded coconut unsweetened


  • Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise, your egg whites won't whisk to stiff peaks. Whisk the egg whites with the sweetener, to form stiff peaks.
  • Add the vanilla and the coconut and gently mix to combine.
  • Line a baking tray with a non-stick liner or baking paper. Roll (or pipe) a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.
  • Bake at 180C/350F for10-12 minutes depending on your oven and the humidity.
  • Decorate with sugar-free chocolate (optional).


Serving: 1macaroonCalories: 59.8kcalCarbohydrates: 2.1gProtein: 1.2gFat: 5.5gSodium: 13.1mgPotassium: 56.2mgFiber: 1.5gSugar: 0.7gVitamin C: 0.1mgCalcium: 2.7mgIron: 0.3mg

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Recipe Rating


  1. Looks so easy! Can’t wait to try these! I’m used to macaroons that have condensed milk on it. Didn’t know it will still come up nice like yours.

    1. I am trying to experiment with recipes to make them as healthy and low carb as possible while retaining their nutrition. My children couldn’t get enough of these.

  2. These look amazing 🙂 Like little bundles of happiness ! Lol

  3. Making some today. Do you know how many calories they have?

  4. Can I use liquid stevia?

  5. First attempt not looking great so far 🙁 smell lovely. Think I knocked the air out of the eggs and sugar. Of which I didn’t put enough in! Always next time.

  6. Kimberley says:

    Hi, what brand of Stevia do you use? I tried these and the stevia taste was so bitter. Thanks 🙂

    1. I use Natvia brand of granulated stevia. It measures cup for cup, but I use far less than is recommended as my tastes have changed, and I require a less sweet taste.

  7. Hi Libby,
    These are great, thanks! I even found them a bit too sweet, so I’ll halve the Natvia next time. I really appreciate that you’ve posted a dessert-type recipe that doesn’t require heaps of sweetener. A quick Pinterest search for keto cookies or the like turns up a gazillion options, but they’ve all got so much sweetener. For me, any kind of sweetness triggers cravings. I’d love to see more dessert recipes that take advantage of the natural sweetness of coconut or nuts.
    Thanks again!

    1. Yes, as our tastes adapt we need less, which is why I alway say use the least you can and test as you go so you haven’t made it too sweet, you can always add more but can’t take it out. Glad you liked them 🙂

  8. Hi, I only have stevia powder (the green stuff) how much of that do you think I should put in?

  9. Sheila Dunn says:

    I have recently found you and can’t believe all the great recipes

  10. I added some almond flavouring and pinch of cinnamon to make a bit more flavourful.

  11. @UKMikeSmith says:

    Added a twist, took some 85% chocolate (fibre matches and cancels carbs) melt this in a bowl over some boiling water, add a tsp of orange extract and a knob of butter and dip the cooled macaroons into the melted bowl. Chocolate orange topped macaroons – Yummy!

  12. Is it better to use stevia rather than dextrose? we have been cutting out a lot of sugar and carbs, but notice NZ Sugarfree uses glucose in their recipes and you use stevia? If you have time I would love a little more info …thanks. like the look of theses little beauties xx

    1. I don’t use glucose/dextrose because they are sugars which will raise your blood sugar and hence insulin, and all that goes along with high insulin (fat storage, inflammation etc). I choose to use stevia. I don’t do as much baking as I used to do and I use far less than the ‘spoon for spoon’ recommendation (your sweet tooth definitely goes away). Which sweetener you use is a personal choice and your goal, but for me, stevia works when I need a sweetener (which is rare). Take a look at this article and this to read about sweeteners. Hope that helps 🙂

  13. Wonderful! Made these because hubby and i are keto believers but also because i am 28 weeks along and on a very strict sugar/carb intake. I used splenda (what i had) but i think i added a wee bit too much coconut. When i measured them out i had like less than 1/3 cup left and i know that will sit in my cupboard because i will forget that i have it. Anyways, thanks so much!

  14. IkeyWabbit says:

    Major disappointment. This recipe resulted in possibly the blandest outcome I have tasted in recent years. The taste was so bland that I had a laughing fit (yes, at least it was good for a laugh), because it *looked* so delicious in the recipe picture.

    Reading over the other comments, now I understand why some people suggested making it more “flavourful” with almond flavouring and cinnamon; the 85% chocolate suggestion also sounds like a viable option. But then again, instead of adding, one might as well avoid this recipe completely.

    1. Thank you for taking the time to add your honest feedback. Are you sure you didn’t miss out the vanilla? I made these again last night to the letter in case I had misjudged these when writing the recipe. They were again another hit with us so cannot understand how coconut and vanilla can be mistaken for bland? Like with all recipes, if you need a stronger flavour, or find they are not to your taste, play around with flavours before you bake them. 🙂

  15. Will liquid Stevia work? The granular Stevia has carbs due to the anti-clumping agents. The liquid has zero carbs and if I can get away with it, it is my first choice.


      1. I have that brand as well, and use it when liquid can’t be used.

        Oh! I played with the macaroons a bit. Ever hear about the candy bar, Mounds? I made two batches of these and I melted 80% dark chocolate and drizzled it over the second batch. AMAZING!

        Also, I’ll be happy to write up a testimonial. 😉

  16. I didn’t wait for an answer on liquid vs granulated Stevia, however,liquid works wonderfully! Also, I added a tsp of fresh lemon zest to the fold and it had a bright, fresh flavor with the vanilla. These are so good! Now… My husband is eyeing the rest of the batch. He said “YUM!” and stole two more off the cooling rack! haha!

    I have been low carb for two years and T2 diabetic, off meds for over 1.5 years now. LCHF and lovin’ it! And love this recipe!

    1. 5 stars
      I love the suggestion of lemon to the macaroons. And I love that you have been LCHF which has allowed you to come off your T2 meds. Awesome results.

    2. I thought the recipe called for 2 tbs of liquid stevia. I tasted them before cooking and they are the most chemical tasting cookies I have ever tasted. They are in the oven but I don’t have much hope, almost through them away without cooking but the oven was ready so I’m going to see if some miracle might happen in there and they will become edible. It would be so helpful if you would specify which ingredient in the directions.

      1. Hi Cindy!

        That must’ve tasted awful.

        I have grown Stevia, and even the fresh leaves have a taste that I had to adjust to. Even though it’s just the natural plant, it reminds my taste buds of fake sweeteners. And especially if I overdo it!

        There are definitely better and worse liquid Stevias.

        The flavored Stevia’s also seem to blend better with the overall taste.

        For most baked goods, I use a mixture of liquid Stevia and xylitol. It’s hard to get the level of sweetness I want without overdoing the Stevia. Plus a granulated sweetener gives that delightful texture.

        I know it’s frustrating, but don’t give up!

  17. Hi there, what brand of unsweetened desiccated coconut did you use?

    1. This is one of my older recipes before I started to calculate macros. I am slowly going back and updating them all, until then, hop onto MyFitnessPal 🙂

      1. I am curious about the calorie calculation. I calculate approx. 65 calories per macaroon, not 29 calories (based on the recipe yielding 20 cookies)

        1. You are indeed correct and I have updated it using cronometer.com. I use to use My Fitness Pal but had so many inaccuracies I am now going through all my old recipes and recalculating them. A laborious job but worth doing I think. I always add the note that my nutrition panels are a guide only because there is just so much variation between brands out there. Thanks for keeping me on my toes Janice 😉

  18. Would this work with yolks as well (whole egg) to get some protein in there?

    1. No sorry the fat in the egg yolks makes the egg whites impossible to whisk into firm peaks. That is why the bowl must be dry and oil free to begin with. To use up the egg yolks, try some custard.

      1. The white contains the protein, not the yolk.

    2. There is 3.6g of protein in one large egg white and about 2.6 in one large egg yolk. So a good amount here really.

  19. Wondering what brand of powdered stevia you use? I have liquid on hand,but the powdered types in the stores all seem to have either dextrose oe erithritol added which I assume is not good.

    1. I currently use Natvia which is a blend of stevia and erythritol. It has no bitter aftertaste that some do. I have tried the drops and have found for me it is too easy to over or under dose the sweet taste. Many people try 2 or 3 brands until they find one that suits them and they can cook easily with.

  20. How long would these keep? Could I freeze them?

  21. Hi. Baked them for the first time this afternoon as a treat for my husband who is diabetic.
    Followed the recipe to the letter , bur unfortunately they turned out to be very crumbly and didnt hold their shape. Any suggestions on what went wrong regards. Jen

    1. Possibly not enough egg whites or your brand of shredded/desiccated coconut? I’ve never heard this problem for this recipe before but my suspicion is something was wrong with the egg whites.

      1. Rebecca Fox says:

        Hi! I’ve just made these, stuck to the recipe to a T- However, they have come out extremely, EXTREMELY, dry…Can anyone help point me in the right direction please?! Mucho thanks!

        1. It may be that your brand of desiccated/shredded coconut was drier than most, you may have been on fan bake, and they may have been cooked a little too long. Next time reserve a little coconut to ensure the mixture isn’t too dry before adding it all, cook on bake and keep an eye on them so they don’t dry out. If they do ever turn out dry, you can always dip them in dark chocolate – a tip that has saved many recipes 🙂

        2. Maybe dry due to oven too hot or using fan forced too long?

  22. I made these yesterday but they were so dry and tasteless I couldn’t eat them. Unfortunately I’m having a hard time with LC dessert recipes. They always disappoint because they are never like the real thing. When I see dessert, my mind is expecting a certain taste and mouth feel, which I can’t find when substituting ingredients.

    1. It sounds like a) they were cooked for too long as they shouldn’t be dry at all. You can always salvage them by dipping in dark chocolate. b) It also sounds like you may still have a sweet tooth. Don’t worry, this will pass with time and you won’t be craving so much of your usual sweet desserts or baking. When people start off low carb, it can sometimes be difficult to give up the texture and “bliss point” that are formulated in so many processed foods. That is probably what you are missing. Start off with some of the cheesecake recipes, I’m sure they will be more to your liking.

  23. Good recipe, I increased the sweetener ( plain erythritol ) to 4T, 3 would have been fine! It worked well, lovely moist macaroons. Great way to use up egg whites when you make home made mayo!

    1. Linda thank you. There have been some failures from readers that I cannot fathom as they work for me (and you). I’m wondering if their was something wrong with their eggs? thanks for the great feedback. Libby.

      1. I made a batch today using your recipe. The macaroons were delicious! Light, airy and guilt-free. Thank you for posting : )

  24. Bummer wanted to leave a photo – yummy Libby thankyou. We put 85% lindt choc drizzled over the top mixed with some cocnut oil- even my fussy sons love them lol

  25. I used a half cup of egg whites from a carton and granulated Xylitol; they turned out perfectly!

  26. Can you make these sweetener free?

  27. Love these! I used Sweet Leaf Stevie and food the traditional chocolate dip using dark chocolate. They turned out great and my picky son loved them too! Thank you for this recipe!

  28. T. Bastress says:

    My 9 yr.old made these today and they are fantastic! Thank you for the recipe!!!

  29. Mine turned out delicious! I just forgot to flatten them a bit so they looked like mini volcanoes! Added a bit more (maybe 1/2 cup) coconut, and a bit more vanilla, as they seemed not to have enough..I believe it was because my eggs are jumbo eggs! Thank you so much, Libby!!

  30. I tried these today. Everything was going great until I added the coconut. The stiff peaked egg whites wentry flat!!! I poured it into mini tart pans and baked. It fluffed up, and now I have 6 cute tartlets! Very moist and tastes yummy.

    1. Oops, I’m glad to hear they were still yummy. Next time you could try adding even more coconut and then they may roll into little balls.

      1. I make these regularly and reduce sweetner down to 1/2 tablespoon. Also added
        Cinnamon. Latest batches i used home grown stevia which i grew , dried leaves over winter then blended then ground in coffee grinder. 1/4 tablespoon added to mixture as very sweet. (Buy Stevia plants from garden centre)

  31. Love these and yes I find I follow recipe exactly they work every time, I do add an extra teaspoon of vanilla essence as I love vanilla flavour. They so good to snack on. Thanks for the recipe.

  32. Tony Bermudez says:

    I tried this recipe, and I used Splenda as my sweetner. And tbh it didn’t taste like anything. I may need to modify it for more, I tried getting my egg whites to a stiff peaks, but I wasn’t sure if it needed to be stiff like making macarons meringue. I added a whole orange for its zest, maybe that messed up the recipe too. Help?

    1. The egg whites need to form stage peaks like any meringue would require. I’m not sure how it didn’t taste of anything as it is packed with coconut and vanilla. And yes adding an entire orange would have affected the recipe. A little zest would be a lovely addition though. Also dipped in dark chocolate would be amazing.

  33. amber bryan says:

    Wondering if we could use cartoned egg white or is there thibgs added into them that wouldn’t make this work? Thanks

    1. I have never used cartoned egg white, I’m not sure if we can even get it here in NZ. Personally, I prefer to use eggs directly, being in a carton implies it has been through some processing to get there? Sorry, can’t give you much of an idea on this one.

    2. I tried the carton whites and they didn’t work.

  34. Shellihob says:

    Any tips or ideas for the egg yolk left over so they aren’t wasted.

    1. I actually made mayonnaise with my egg yolks and the macaroons with my leftover egg whites!

      1. Cornelb: fresh egg yolks are not safe to make mayonnaise with in fear of salmonella food poising! Only posturized egg yolks are safe for this use.
        A safer use for the leftover yolks is just to add them to an omelette mix and enjoy the richness.

        1. My family has been making mayo with fresh eggs we raise ourselves for many, many years. No problems. Real farmers don’t fear such things.

          1. Same here – I make mayo every week out of our own chickens from the back yard. Freshly laid. No trouble at all, and I’ve been doing this for years!

            I just made these macaroons for the first time, they’re delicious and really easy to make. Next time I’ll make sure I have some dark chocolate on hand to top them off with, it sounds like a heavenly mix.

          2. I agree. If it’s not made from fresh eggs, it’s not food, but rather just another food-like product. Real food is not meant to ‘keep behind the couch’ for 2 years.

            And by the way, these cookies sound like they would taste good, but they are far from sugar-free and should not be labeled as such. Any granulated sweetener is sugar and is not food. I’ve wasted so much time being misled by recipe titles because the popular definition of ‘sugar-free’ is so inaccurate. A mind shift really need to happen. So sad. Thanks for listening.

          3. Hi Lorna, this is indeed sugar free, the sweetener I use contains no sugar whatsoever. You may wish to read this article.

    2. Yolande Morgan says:

      Home made custard is good, I use a sugar substitute and arrowroot to thicken it.

    3. Make low carb creme brulée. Thats what brought me to this page looking for a way to use up the egg whites

    4. Creme Brulee. I actually was looking for something to use the egg whites for after making Creme Brulee and came across these.

  35. I made these today. I usually like to read the comments on a recipe and I read that one of the readers had trouble with the egg whites after putting the coconut in, so what I did was add a pinch of cream of tartar to stabilise the egg whites just in case. I also added more vanilla and a couple of extra tablespoons of stevia granules. My husband enjoyed them and I enjoyed them too. Thank you for a beautiful recipe.

  36. Crystal Reeves says:

    OMG so yummy! Thank you for this! Dipped mine in cocoa powder mixed with coconut oil and a few drops of stevia. YumO!

  37. I made hollandaise sauce with my brekkie this morning and was looking for a way to use the leftover egg whites – came across this recipe and they were perfect! I grated orange zest through the batter and it was absolutely delicious. Thank you so much!

  38. 3 stars
    I like that they are low carb, low protein and high in good fats. But these don’t really taste like macaroons. They taste like sweetened baked coconut – which is basically what they are. It doesn’t have that nice gooey experience that you typically get with macaroons. But it does provide a sweet Keto treat when you crave one.

  39. Made the macaroons today. To my uneducated eye, when I added the coconut the mixture seemed too moist to make macaroon balls. However, I have never made macaroons or meringue before so I added some more coconut (maybe a little too much). I was able to form them into balls but they are very crumbly. Watched some videos on making macaroons and one mentioned letting the mixture sit for a while so that the coconut can absorb the liquid. Do you think this would work next time.

    1. I think mine are doing the same thing. Lots of standard recipes use sweetened condensed milk, which is going to give it a very different texture. I even saw one that added flour to essentially this exact recipe. I tasted the meringue and it was very bland so I added some lemon peel and salt and am hoping I didn’t over bake them – they have been in the oven for nearly twenty minutes and are just starting to brown (I used a small cookie scoop – likely they were larger than the recipe intended).

  40. Oh. My. God.!!! Diiiiivine. Took these into work today after making them st the weekend. Everyone has asked me for the recipe! They can’t believe there’s no condensed milk or sugar in them. I will definately be including these in my secret Santa gift basket. That is of course if they actually make it to the basket!!!!!?? thank you for such a brilliant recipe. Came out just like the picture.

    1. Awesome result!!!! You may want to try them dipped in dark chocolate next time or even add some orange zest or lemon zest, for a bit of a festive theme 🙂

  41. 1 star
    This is not sugar free , just substituted with a sweetener

    1. 5 stars
      Which means it’s sugar-free, Kari you twat.

      1. Haha omg Amy
        Ok, now I’m making these

    2. Mary Zeman says:

      5 stars
      Yes: a SUGARFREE sweetener…Get it?

  42. 3 stars
    Need help please.
    Just made these. Baked at 180’c for 12’. They came out and just crumbled.
    Do they firm up later? Do I need to cook them longer?
    Thanks for any advice!

    1. It sounds like you may have either overcooked them or needed an additional egg to help bind the ingredients together. If they are too crumbly to eat, then use that to your advantage and use the crumbled macaroons as an instant grain-free granola.

  43. 5 stars
    I made these today n put cinnamon in n they are scrummy – can’t wait to try the bounty bars

  44. Sandy Knapp says:

    5 stars
    Can I use liquid egg whites from a carton?

    1. 5 stars
      I’ve never used carton egg whites. Do they whip and whisk as fresh egg whites would behave? If yes, then great, you can make these macaroons. Please come back and let me know how it went. We all love to learn new ideas here.

      1. Libby
        I’ve used carton egg whites – 100% liquid egg whites with nothing else in them. I’ve made keto macaroons with almond flour many times and just made keto meringues again this morning. They work great! I’ll be trying this recipe without any almond flour as soon as I get another carton of egg whites.

  45. Mary Zeman says:

    Pecans, Pistachios, finely minced dried apricotfs, what the heck, try a little peanut butter…that one tastes even better and gives a nice mouth feel…Great recipe to play with.

  46. Thecla de Jong says:

    5 stars
    I made these macaroons as described in your recipe, but I could not pipe the macaroon with the piping bag. The dough was way to dry.
    Wondering what I have done wrong.
    Want to try again, but is it wise to put less shredded coconut in the dough?

    Best regards,

    1. 5 stars
      If the macaroon mixture is too dry, always add a little extra egg white (or warm water). And check to make sure you use fine-dessicated/shredded coconut, not the coconut threads. Hope that helps. 😋

  47. Thecla de Jong says:

    5 stars
    I cooked this recipe, but my ‘dough’ turn out very dry and crumbly so I could not use my piping bag.
    Want to make this recipe again can I use less shredded coconut or just add some water of other liquid?

  48. 4 stars
    I added twice as much sweetener and whipped the eggs into stiff peaks. I also added the juice of half a lime and the zest of the full lime. There was no way I could roll these as they were much like meringue, but I used a cookie scoop and baked for 12 minutes. How many cookies does this recipe yield? I’m not sure if I made mine too small but I ended up getting about 36 cookies. I would just like to know for the nutritional breakdown of each cookie. They are yummy but very light. I would make them again.

    1. 5 stars
      The recipe states that I made 20 macaroons, but if you ever make a different-sized batch of cookies, cakes, meals, etc, and need to know the nutritional value of what you made, simply calculate the TOTAL net carbs for the entire recipe (net carbs x suggested servings) then divide by the number of servings YOU made. So in this case, 20 servings x 0.6g net carbs = 12g net carbs for the entire recipe. You managed to make 36. So for per serving of your batch, 12g ÷ 36 = 0.33g net carbs.
      “Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.”