If you’ve tried my delicious Vanilla Bean Keto Ice Cream, you’ve now got 5 egg whites with no home. Never fear, because these sugar free keto coconut macaroons are super quick and easy, provide healthy fats, freeze well and also complement the ice cream perfectly!
I have had a major surplus of egg yolks recently, and not because I have been baking a lot with the egg whites. My husband has recently discovered he LOVES whiskey sours, and so has been making many. Maybe a few too many.
This means I have a bowl of egg yolks every couple of days, which = lots of delicious keto ice cream!
If I can get to the egg whites before he does, I whip up a batch of these Keto Coconut Macaroons and keep them in the freezer. The thaw really quickly and are super delicious cold or warm.
Better yet, they come together in only 15 minutes, so once your ice cream is in the freezer you can whip these up in no time and you’ve got dessert for the next week sorted.
Just like the ice cream, I use Xylitol as my preferred sweetener and purchase it from Amazon. I use Now Foods brand and you can purchase the same one here.
If you are wondering what sweetener is right for you, do a bit of research and trial a few. I wrote about why I use Xylitol here.
Looking for some other easy Keto Desserts and snacks? Why not try these gems:
Keto Coconut Macaroons Recipe
A chewy, slightly crisped macaroon is heaven and these quick and easy cookies come together in no time at all.
- 3 cups dessicated coconut
- 5 egg whites
- 1/3 cup Xylitol
- 1 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons coconut flour
Preheat the oven to 180 degrees celcius. Prepare two large baking trays with greaseproof paper and spread the coconut evenly across the trays. Place in the oven for 5 minutes to lightly toast the coconut, removing when just starting to brown.
Meanwhile, combine the egg whites, xylitol, vanilla and salt in a large bowl. Whisk for 1 - 2 minutes until lightly fluffy and frothy.
Remove the coconut from the oven and let it cool slightly. Combine with the egg whites and fold through until all coconut is uniformly moistened. If the mixture appears a little too sticky to form a ball at this stage, add coconut flour 1/2 tablespoon at a time. Be aware the coconut flour is very absorbent so add with caution.
With wet hands, roll the cookie dough into tablespoon sized balls. These don't spread so you can fit 12 on a tray easily.
Return the cookies to the oven and cook for 12 - 15 minutes until golden to your liking - I like them on the crispier side so usually get closer to 15 minutes.