Keto Coconut Macaroons with Condensed Milk are a tasty, guilt-free snack that combines great flavor and texture. These macaroons have a crispy outside and a soft, chewy center, full of rich coconut taste. The sugar-free condensed milk adds just the right sweetness to the shredded coconut, making each bite deliciously satisfying.
Not only are these macaroons irresistibly delicious, but they’re also keto-friendly, low in carbs, and made without refined sugar, making them a satisfying choice for anyone following a low-carb lifestyle. This simple recipe gives you a healthy, tasty dessert option that can be enjoyed any time of day!
Why You’ll Love These Keto Macaroons
- Low-Carb & Gluten-Free: A sweet treat you can enjoy without derailing your keto lifestyle.
- Easy to Make: With just a few steps and minimal ingredients, they’re perfect for beginners or quick dessert cravings.
- Versatile: Customize with toppings or extracts to make them your own.
Ingredients
- Unsweetened Shredded Coconut : Use finely shredded coconut for a smoother texture or coarser shredded coconut for more bite.
- Sugar-Free Condensed Milk acts as the binding agent, keeping the macaroons moist and sweet. You can use store-bought sugar-free condensed milk or make your own at home using a combination of heavy cream, sweetener (like erythritol or allulose), and butter.
- Vanilla Extract : High-quality pure vanilla extract works best.
- Salt
- Large Egg Whites : Whipped egg whites add lightness and help the macaroons hold their shape while baking. They create a slightly crisp exterior and soft interior.
How To Make Keto Coconut Macaroons With Condensed Milk
Step 1: Preheat the Oven
- Set your oven to 325°F (160°C).
- Line a baking sheet with parchment paper to prevent sticking. If you don’t have parchment paper, a silicone baking mat works as well.
Step 2: Mix the Coconut Mixture
- In a large mixing bowl, combine the unsweetened shredded coconut, sugar-free condensed milk, vanilla extract, and a pinch of salt.
- Stir the ingredients together using a spatula or wooden spoon until fully incorporated. Ensure all the coconut is coated with the condensed milk, forming a sticky, cohesive mixture.
Step 3: Whisk the Egg Whites
- In a separate clean, grease-free bowl, add the egg whites.
- Using a hand mixer or stand mixer, beat the egg whites on medium speed until they form soft peaks. This means the egg whites will hold their shape but will droop slightly when the whisk or beater is lifted.
- Tip: For best results, ensure your bowl and beaters are completely clean and dry, as even a small amount of grease can prevent the egg whites from whipping properly.
Step 4: Fold in the Egg Whites
- Gently fold the whipped egg whites into the coconut mixture.
- Use a spatula and a light hand to combine the two mixtures, ensuring you don’t deflate the egg whites. The air in the whipped egg whites is what gives the macaroons their light texture.
- Tip: Fold in the egg whites in batches to make mixing easier.
Step 5: Shape the Macaroons
- Use a small cookie scoop or your hands to form balls of the coconut mixture, about 1-2 tablespoons each.
- Place the macaroons on the prepared baking sheet, spacing them about 1 inch apart. This ensures they bake evenly without sticking together.
Step 6: Bake the Macaroons
- Place the baking sheet in the preheated oven and bake for 15-20 minutes.
- Keep an eye on the macaroons in the last few minutes of baking. You’ll know they’re ready when the tops are lightly golden brown and the edges are firm.
- Tip: For even browning, rotate the baking sheet halfway through the baking time.
Step 7: Cool
- Remove the macaroons from the oven and allow them to cool on the baking sheet for 5-10 minutes.
- Transfer them to a wire rack to cool completely. This step is important as the macaroons will firm up as they cool, making them easier to handle.
Tips
- If the mixture seems too wet or sticky, chill it in the refrigerator for 10-15 minutes before shaping the macaroons. This helps them hold their shape during baking.
- For a decadent touch, drizzle the cooled macaroons with melted sugar-free chocolate. You can also dip the bottoms in chocolate and let them set on parchment paper.
- If the mixture feels too dry, add a small amount of additional sugar-free condensed milk. If it feels too wet, mix in a bit more shredded coconut.
- Use room-temperature egg whites for better volume when whipping.
- Add a teaspoon of almond extract for a nutty flavor or a pinch of cinnamon for a warm, spiced twist.
Storage Instructions
- Room Temperature
- Store the macaroons in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
- Refrigeration
- For longer storage, refrigerate the macaroons in an airtight container for up to 7 days. Allow them to come to room temperature before serving.
- Freezing
- Macaroons freeze well! Place them in a single layer on a baking sheet to freeze until firm, then transfer them to a freezer-safe bag or container.
- Store in the freezer for up to 2 months. To serve, thaw them in the refrigerator or at room temperature.
Is Unsweetened Shredded Coconut Keto Friendly?
Yes, unsweetened shredded coconut is keto-friendly! It’s low in carbs and high in fiber, which makes it a great option for a keto diet.
More Recipes
Keto Coconut Macaroons With Condensed Milk
Keto Coconut Macaroons with Condensed Milk are a tasty, guilt-free snack that combines great flavor and texture. These macaroons have a crispy outside and a soft, chewy center, full of rich coconut taste. The sugar-free condensed milk adds just the right sweetness to the shredded coconut, making each bite deliciously satisfying.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup sugar-free condensed milk store-bought or homemade
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar-free condensed milk, vanilla extract, and salt. Mix until well combined.
- In another bowl, beat the egg whites until they form soft peaks. This should take about 2-3 minutes with a hand mixer or stand mixer.
- Gently fold the beaten egg whites into the coconut mixture until just combined. Be careful not to deflate the egg whites too much.
- Use a cookie scoop or your hands to form small balls (about 1-2 tablespoons each) and place them on the prepared baking sheet. Space them about 1 inch apart.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
- Remove the macaroons from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.