Keto Coconut Macaroons
Chewy, crispy vegan keto macaroons made with shredded coconut and sweetened naturally for guilt-free snacking.
Ingredients
- 2 cups unsweetened shredded coconut
- ¼ cup coconut flour
- ½ cup almond milk unsweetened
- ¼ cup maple syrup or keto-friendly sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (165°C) and line baking sheet with parchment.
- Mix shredded coconut, coconut flour, and salt in a bowl.
- Stir in almond milk, sweetener, and vanilla until combined.
- Scoop tablespoon-sized mounds onto the baking sheet, shaping slightly.
- Bake 15 minutes or until edges turn golden brown.
- Cool completely before enjoying crispy, chewy macaroons.
Notes
Nutritional Values (Per Serving)
- Calories: 110
- Total Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Magnesium: 6%
- Iron: 5%
- Vitamin E: 4%
- Calcium: 3%
- Potassium: 2%
Additional Notes/Tips
- Toast coconut lightly before mixing for extra crunch.
- Swap maple syrup for erythritol if you want ultra-keto-friendly sweetness.
- Dip macaroons in dark chocolate for a decadent twist.
- Store in an airtight container for up to a week—if they last that long!