Low Carb Coconut Macaroons Sugar Free (Chewy, Golden and Guilt-Free)
If you have been searching for a treat that actually satisfies your sweet tooth without derailing your health goals, these low carb coconut macaroons are going to become your new favourite bake. Crisp on the outside, beautifully chewy in the middle, and naturally sweetened with erythritol, they clock in at under 80 calories each with just 1 gram of net carbs per macaroon. They are genuinely enjoyable, not just a sad consolation prize for cutting sugar. This recipe was created for anyone following a keto or low carb lifestyle, but honestly, anyone who loves a good coconut biscuit and wants to feel good about what they are eating will adore these.
The ingredient list is short and purposeful. Unsweetened desiccated coconut forms the base, bringing natural fibre, healthy medium-chain fatty acids, and that signature chewy texture everyone loves in a great macaroon. Egg whites are the binding hero here, whipped until they hold soft peaks before folding in the coconut. This technique gives the macaroons a lighter crumb and a slightly airy quality that sets them apart from dense, stodgy versions. A pinch of cream of tartar helps stabilise the egg whites, and a small splash of pure vanilla extract adds warmth and depth. The sweetener is powdered erythritol, which dissolves cleanly and leaves no bitter aftertaste, something that can be a real issue with other sugar substitutes. A light sprinkle of fine sea salt on top before baking enhances every flavour in the mix.
Once baked to a gentle golden colour, these macaroons have a texture that is genuinely hard to fault. The outside forms a delicate shell with toasty edges, while the inside stays moist and coconutty. Straight from the oven they are wonderful, but they also improve as they cool, the centre firming up just enough to give a proper chew. Serve them alongside a cup of black coffee or herbal tea for a mid-afternoon treat. For something a little more indulgent on special occasions, try dipping the bases in melted sugar-free dark chocolate and leaving them to set on baking paper. A light dusting of cinnamon or a few drops of almond extract stirred into the mix before baking are simple ways to vary the flavour without adding carbs or calories.
From a nutritional standpoint, these macaroons offer a genuinely cleaner profile than any traditional recipe you will find. Standard coconut macaroons can contain 12 to 15 grams of sugar per piece, often from sweetened condensed milk or refined white sugar. This version contains zero added sugar and uses erythritol, a fermented sugar alcohol that does not spike blood glucose and contributes virtually no calories. Desiccated coconut provides around 4 grams of dietary fibre per 30g serving, supporting digestive health and helping you feel fuller for longer. The egg whites contribute a small but useful hit of protein, making these more satisfying than most biscuits. They are completely gluten free, refined sugar free, and dairy free, fitting neatly into keto, paleo and low FODMAP approaches. Batch bake a dozen on a Sunday afternoon and you have a whole week of snacks sorted.
Ingredients
- 200 g unsweetened desiccated coconut (fine or medium shred both work)
- 3 large egg whites (room temperature)
- 60 g powdered erythritol (sifted to remove lumps)
- 1 tsp pure vanilla extract
- 1 tsp cream of tartar (helps stabilise the egg whites)
- 1 tsp fine sea salt (plus extra pinch to sprinkle on top)
Instructions
- 1
Preheat your oven to 170 degrees Celsius (150 fan, 325 Fahrenheit). Line a large baking tray with non-stick baking paper and set it aside.
Using a fan setting helps achieve even golden colouring without burning the coconut tips.
- 2
Place the egg whites and cream of tartar into a clean, grease-free mixing bowl. Using a hand mixer or stand mixer, beat on medium speed for about 2 minutes, then increase to high and continue until the whites form soft, glossy peaks. They should hold their shape but still look slightly pillowy rather than stiff and dry.
Even a tiny trace of yolk or grease will prevent the whites from whipping properly. Wipe your bowl with a little lemon juice on kitchen paper before starting.
- 3
With the mixer on low, gradually add the sifted powdered erythritol one tablespoon at a time, letting each addition incorporate before adding the next. Once all the sweetener is in, add the vanilla extract and the salt, then mix briefly to combine.
- 4
Using a large rubber spatula, gently fold the desiccated coconut into the whipped egg white mixture. Work in a slow folding motion rather than stirring, keeping as much of the air in the whites as possible. Stop folding as soon as no dry coconut remains.
Folding rather than mixing is the key to a lighter, chewier macaroon rather than a dense, compact one.
- 5
Scoop heaped tablespoon portions of the mixture and shape them gently into small mounds using damp hands or two spoons. Place them on the lined tray about 2 cm apart. Give the tops a light press to compact slightly, and sprinkle each with a tiny pinch of sea salt.
Dampening your hands stops the coconut mixture from sticking and makes shaping much easier.
- 6
Bake for 16 to 18 minutes, rotating the tray halfway through, until the macaroons are a warm golden colour on the outside with lightly toasted coconut edges. The centres will still feel slightly soft when you press them gently.
They firm up considerably as they cool, so pull them out when they look just set. Over-baking makes them dry rather than chewy.
- 7
Remove the tray from the oven and allow the macaroons to cool on the tray for 10 minutes before transferring to a wire rack. They become more stable as they cool and are best eaten once fully cooled.
Nutrition per serving
78kcal
Calories
2.1g
Protein
2.4g
Carbs
6.8g
Fat
1.3g
Fibre
0.5g
Sugar
38mg
Sodium
Pro Tips
- ✓
Room temperature egg whites whip up more easily and to greater volume than cold ones. Take them out of the fridge 20 minutes before you start.
- ✓
Powdered erythritol blends far more smoothly than granulated. If you only have granulated, blitz it in a small food processor for 30 seconds first.
- ✓
For extra golden flavour, lightly toast the desiccated coconut in a dry pan for 3 minutes before using. Let it cool completely before folding into the egg whites.
- ✓
If the mixture looks too wet to hold a shape, stir in an extra tablespoon of desiccated coconut and let it sit for 2 minutes before scooping.
- ✓
Lining your baking tray well is important. Erythritol can cause slight sticking, so use good quality non-stick baking paper rather than a greased tray.
Frequently Asked Questions
Variations
- •
Chocolate Dipped
Melt 50g of sugar-free dark chocolate in a small bowl and dip the base of each cooled macaroon into the chocolate. Place them chocolate-side down on baking paper and allow to set at room temperature or in the fridge for 15 minutes.
- •
Lemon Zest
Add the finely grated zest of one large lemon to the coconut mixture before folding. This brightens the flavour considerably and pairs beautifully with a cup of green tea.
- •
Cinnamon Spice
Stir half a teaspoon of ground cinnamon and a small pinch of ground cardamom into the desiccated coconut before folding it into the egg whites. The warm spice notes make these feel particularly cosy in autumn and winter.
- •
Almond Joy Style
Replace the vanilla extract with half a teaspoon of pure almond extract and press a single whole almond into the top of each macaroon before baking. Dip the bases in sugar-free dark chocolate once cooled.
Substitutions
- •Powdered erythritol → Powdered allulose (Use the same quantity. Allulose gives a slightly softer, more moist centre and browns a little more quickly, so check the macaroons a minute or two earlier.)
- •Egg whites → Aquafaba (Use 90ml of aquafaba (liquid from a can of chickpeas) in place of the 3 egg whites. Whip it with the cream of tartar as directed. The result is slightly less stable but produces a vegan-friendly macaroon.)
- •Vanilla extract → Almond extract (Use only half the quantity as almond extract is more potent. It gives a classic macaroon flavour that many people prefer.)
- •Cream of tartar → Fresh lemon juice (Use half a teaspoon of fresh lemon juice as a stabiliser for the egg whites. It works in the same way and adds a very subtle brightness to the flavour.)
🧊 Storage
Store cooled macaroons in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to 7 days, though bring them back to room temperature for 10 minutes before eating for the best texture. They can also be frozen in a single layer, then transferred to a freezer bag, for up to 2 months. Thaw at room temperature for about 30 minutes.
📅 Make Ahead
The coconut and egg white mixture can be prepared up to 2 hours ahead and kept covered in the fridge before scooping and baking. Baked macaroons actually taste better on day 2 once the interior has had time to settle, so baking them the evening before serving is a great approach.
