What’s winter holiday time without baking your own cookies? Especially if baking has never been so easy as with these traditional German low carb coconut macaroons. You can prepare them in a 5-minute blitz! Coconut Macaroons are like a sunny winter day: fresh and crisp and bright and so delightful! And since they’re based on egg whites and coconut, they are the most easy to lowcarbify amongst all the traditional Christmas cookies: Just exchange the sugar for a low carb sweetener and they go fully keto!
Ingredients and instructions ⚙️
My low carb coconut macaroons are adapted from our family recipe which is super easy and needs only 6 ingredients – two of which are lemon juice and lemon zest. So it’s actually just 5. However you count, all you need is egg whites, desiccated coconut, lemon zest and juice, keto sweetener and a pinch of salt.
It is important that you whip up these egg whites into a beautiful solid foam before you carefully mix in your other ingredients. Trickle in your salt while whipping the egg whites.
Then, carefully stir in erythritol, coconut, lemon juice and zest. Once everything is combined, have the mixture rest for a little while for the coconut to soak up some liquid.
Afterwards, form little balls and place them on a tray. use your hands, or take up two tablespoon to form the balls. Bake them in medium heat until golden. That’s all there is to it.
Once ready, pull macaroons out of the oven and let them cool down a bit before storing them – or eating them. Which is hard, I know. The kids and I would eat the whole tray in 5 minutes if we’d allow ourselves. Better, though, is to enjoy these keto macaroons around the coffee & tea table after a walk outside during the few bright hours of the winter day.
Zero waste tipp ♻️
Some recipes may use eggs instead of egg whites, but that wouldn’t create quite the same white fluffiness. The problem is what to do with the yolks. We all don’t like food waste. So best is if you can combine baking macaroons with a recipe asking for egg yolks! For example, add even more cookies to your holiday feast by making these low carb vanilla almond crescents that need your egg yolks! Actually, I usually make those first, as they are more work than the macaroons.
For something savory to use your yolks with, how about ground almond-parmesan-battered fish fillets or low carb chicken schnitzel at night?
For battered proteins of any kind, you basically beat your egg yolks in a deep dish, add a little salt – and prepare another dish with ground almonds, shredded parmesan and a pinch of dried thyme. Soak fish fillets or chicken pieces first in egg yolks and then in the almond-cheese mix. Fry them in butter at medium heat. It works with cubes of firm tofu as well. Some recipes call for eggs rather than egg yolks – but in fact, the traditional way is using yolks. The taste is the same – and it’s a brilliant way to use up excess yolks, isn’t it?
We usually bake quite a range of cookies in the holiday season. I do make traditional flour-based cookies with my kids that I don’t eat (unless I cheat which sometimes I do, but psst). But luckily, there are more and more great recipes around for delicious low carb sweets. For example, a great addition to macaroons and crescents are these yummy keto ginger cookies from blog Sugar Free Londoner which is a great resource for low carb baking in general.
Other cookies from my blog you may like to try are:
- low carb vanilla crescents containing both almond flour and ground almonds (also mentioned above for the egg yolks required)
- our yearlong allrounder: Yummy almond cream cheese cookies with pieces of dark chocolate
- crispy keto hazelnut macaroons with a whole nut on top
Happy holidays and happy baking!
Crispy, fresh low carb beauties for the festive season! Traditional German coconut macaroons made with keto sweetener and a splash of lemon juice.
Yields about 20 depending on size
4 egg whites
2 cups desiccated coconut
4 tbsp erythritol
1 1/2 tbsp lemon juice
zest of 1/2 lemon
pinch of fine sea salt
- Pre-heat the oven to 170 degrees celsius/340 degrees Fahrenheit.
- Whisk the egg whites into a relatively firm foam, trickling in the salt while stirring. The peaks should not waver when you move the bowl a little bit. Then stir in erythritol and lemon juice.
- Gently add the desiccated coconut and lemon zest by hand with a spoon or rubber spatula. Be careful not to break down the foam. Let the mix rest for 30 minutes, so the coconut can soak up some liquid.
- Use a spoon to form to scoop the batter onto a baking tray – that is either greased or covered by multiple-use silicone parchment sheets or parchment paper.
- Bake the macaroons for 20 minutes. They should be a little crispy and slightly golden on the outside, but not browned.
If you like some extra chocolatey taste, you can melt a few pieces of dark chocolate (at least 85% cocoa content) and splash it over your macaroons.
Nutritional value is calculated per macaroon, assuming you make 20 pieces and use no chocolate.
- Category: sweets and desserts
- Method: bake
- Cuisine: German
- Serving Size: macaroons
- Calories: 55
- Fat: 5.1g
- Carbohydrates: 0.7g net carbs
- Protein: 1.3g