Preheat oven to 325℉ and line a cookie sheet with parchment paper.
Beat the egg whites and erythritol together until frothy.
Stir in the Keto Chow and coconut. The dough will be stiff.
Use a small scoop or tablespoon to shape cookies, then place on the prepared baking sheet.
Bake for about 12 minutes, or until the cookies are starting to turn gold around the edges and the center is still slightly soft.
Transfer cookies to a rack to cool completely.
Store in an airtight container at room temperature for up to three days.
Notes
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Keyword Chef Taffiny Elrod, Pina Colada
Nutrition Facts
Keto Coconut Macaroons
Serving Size
1 cookie (.75 oz.)
Amount per Serving
Calories
147.37
% Daily Value*
Fat
13.06
g
20
%
Saturated Fat
10.72
g
67
%
Trans Fat
0.07
g
Polyunsaturated Fat
0.28
g
Monounsaturated Fat
1.18
g
Cholesterol
26.57
mg
9
%
Sodium
99.34
mg
4
%
Potassium
259.92
mg
7
%
Carbohydrates
13.12
g
4
%
Fiber
3.35
g
14
%
Sugar
1.57
g
2
%
Sugar Alcohol
7.93
g
Net Carbs
1.84
g
Protein
4.54
g
9
%
Vitamin A
215.96
IU
4
%
Vitamin C
14.11
mg
17
%
Calcium
86.41
mg
9
%
Iron
0.84
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Taffiny Elrod
Keto Chef
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.