Keto Coconut Macaroons Made With Just 5 Ingredients

A couple of coconut macaroons on a piece of white parchment paper. One macaroon has a bite out of the front of it showing the inside.

5 from 9 reviews

With only 5 ingredients, you can whip up these keto coconut macaroons in no time. And if you're feeling extra, I've included an optional sugar-free chocolate glaze sauce that will take these keto macaroons to the next level. 



1 Large Egg

3/4 Cup (200mL) Full Fat Coconut Milk

1 1/4 Cups (113g) Finely Shredded Unsweeetened Coconut

1/3 Cup (60g) Granular Swerve

3 Tbsps (21g) Coconut Flour

Chocolate Glaze:

2 Heaping Tbsps (28g) Keto Chocolate Chips

1 Tbsp (5g) Ghee or Butter


  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, mix all of the macaroon ingredients until a thick, wet batter forms. If too wet, add 1 tablespoon of coconut flour to thicken it up.
  3. Line a baking sheet with parchment paper. Use a cookie scoop to make 15 equal-sized cookies and place them on the baking sheet.
  4. Bake for about 20 minutes or until the tops turn golden brown. Cool the macaroons on the tray and make the chocolate glaze.
  5. Put chocolate chips and ghee in a microwave-safe bowl and microwave for 30 seconds. Stir together with a spatula until a sauce forms.
  6. Drizzle chocolate over the cooled macaroons, or dip the bottoms of the macaroons in the chocolate.


The scale up function does not change the gram measurements.


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