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Taffiny Elrod
2 min read
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Keto Coconut Macaroons

Black plate filled with Coconut Macaroons. Sliced pineapple on the side.
Pina Colada Keto Chow makes the perfect base for these sweet, tropical macaroons.
Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Servings 10cookies
Calories 147kcal

Ingredients

Instructions

  • Preheat oven to 325℉ and line a cookie sheet with parchment paper.
  • Beat the egg whites and erythritol together until frothy.
  • Stir in the Keto Chow and coconut. The dough will be stiff.
  • Use a small scoop or tablespoon to shape cookies, then place on the prepared baking sheet.
  • Bake for about 12 minutes, or until the cookies are starting to turn gold around the edges and the center is still slightly soft.
  • Transfer cookies to a rack to cool completely.
  • Store in an airtight container at room temperature for up to three days.

Notes

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Keyword Chef Taffiny Elrod, Pina Colada
Close up - Black plate filled with Coconut Macaroons.
Top view - White plate filled with Coconut Macaroons. Sliced pineapple on the side.

Nutrition Facts
Keto Coconut Macaroons
Serving Size
1 cookie (.75 oz.)
Amount per Serving
Calories
147.37
% Daily Value*
Fat
13.06
g
20
%
Saturated Fat
10.72
g
67
%
Trans Fat
0.07
g
Polyunsaturated Fat
0.28
g
Monounsaturated Fat
1.18
g
Cholesterol
26.57
mg
9
%
Sodium
99.34
mg
4
%
Potassium
259.92
mg
7
%
Carbohydrates
13.12
g
4
%
Fiber
3.35
g
14
%
Sugar
1.57
g
2
%
Sugar Alcohol
7.93
g
Net Carbs
1.84
g
Protein
4.54
g
9
%
Vitamin A
215.96
IU
4
%
Vitamin C
14.11
mg
17
%
Calcium
86.41
mg
9
%
Iron
0.84
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.