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coconut macaroons


Adapted from:



Yield: 12 servings

Serving size: 1 small coconut macaroon cookie



6 Tbsp. (85ml) coconut cream OR heavy cream (>30% fat)

1 extra-large egg white (~35g) OR two small egg whites

3 Tbsp. (45g) powered erythritol or xylitol

1/2 tsp. vanilla extract OR vanilla bean paste

1/4 tsp. salt

1 + 1/4 cup (100g) dried coconut flakes (unsweetened)



1. Preheat your oven to 375F (190C), then whisk together the egg white, sweetener and salt until frothy and everything has dissolved together.


2. Next, mix in the vanilla and coconut cream and mix well.


3. Slowly mix in the dried coconut flakes, the mixture will seem dry at first but continue mixing and it will come together.


4. Scoop into 12 small balls and bake on a non-stick baking mat or baking paper for 6 minutes, rotate the pan, then bake for another 6-7 minutes. The longer you bake them, the drier and crumblier they will get. Cool fully before serving.










Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.


Full-Carb Coconut Macaroon (1 cookie):             kcal 91 / net Carbs 4g / Sugars 3g / Fat 8g / Protein 1g                                  


TPH Low-Carb Coconut Macaroon (1 cookie):       kcal 80 / net Carbs 1g / Sugars 0g / Fat 8g / Protein 1g

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