They contain just five simple ingredients and are ready in about an hour, and this includes the time it takes for them to cool. I love coconut. I love it fresh, and I also like recipes made with it, such as coconut clusters, coconut haystacks, and keto coconut cake. I make these keto coconut macaroons (in addition to Charoset and matzo brei) every year for Passover. They’re inspired by the cookies my beloved grandma Miep used to make. They are easy to make, and if you like toasted coconut, I think you will love them.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Coconut oil: It adds much-needed moisture to the cookies and prevents them from over-drying. Some of it tends to seep to the bottom of the pan as the cookies bake, which is why we need to use a rimmed baking sheet. Stevia: I use an amount equivalent to ½ cup of sugar. You can use a granulated sweetener instead of stevia if you wish. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Unsweetened shredded coconut: Make sure you don’t use reduced-fat shredded coconut. It’s extremely dry and won’t work in this recipe.
You start by whisking together the eggs, coconut oil, stevia, and vanilla. Add the coconut and mix to combine. Check the mixture - it should not be liquid, but the coconut needs to be moist. If it’s dry, add 1-2 tablespoons of water. Bake the cookies until golden brown, about 12 minutes at 350°F. Cool them to room temperature before enjoying them.
