Sweet, soft, and irresistibly coconutty keto cookies that melt in your mouth. If you love coconut, these shredded coconut cookies are a perfect low‑carb treat.
Being on a low‑carb or keto diet doesn’t mean you can’t enjoy desserts. Moderation and sensible swaps let you satisfy cravings while staying on track. These keto shredded coconut cookies are simple to make at home and come together in about 50 minutes, giving you a week’s worth of snacks or a lovely addition to afternoon tea.
Coconut works well for ketogenic eating because it’s high in fiber and healthy fats. Shredded coconut adds texture and rich flavor while keeping net carbs low. It also contributes iron and other micronutrients, making these cookies a satisfying, nutrient‑dense snack.
Ingredients You’ll Need
Unsweetened shredded coconut — 1.5 cup
Egg whites — 4
Erythritol — 6 tbsp (or your preferred keto granulated sweetener)
Salt — a pinch
Cinnamon — 1/2 tsp
Dark chocolate (80–90%) — 50 g (optional, for dipping)
How to make Keto Shredded Coconut Cookies
Step 1. Preheat the oven to 350°F (180°C).
Step 2. Spread the shredded coconut in an even layer on a baking tray and toast in the preheated oven for 3–4 minutes until slightly fragrant. Watch closely so it doesn’t burn.
Step 3. In a clean bowl, beat the egg whites until they form soft peaks. Gradually add the erythritol, a pinch of salt, and the cinnamon, and continue to whip until the mixture is glossy.
Step 4. Gently fold the toasted shredded coconut into the egg white mixture until well combined.
Step 5. Cover the bowl and chill in the refrigerator for about 15 minutes to firm up the mixture slightly—this makes shaping easier.
Step 6. Using two spoons or a small ice cream scoop, form small mounds (macaroon shapes) on a parchment‑lined baking sheet. Space them evenly.
Step 7. Bake for 20–25 minutes, or until the cookies are golden brown around the edges and set in the center.
Step 8. Allow the cookies to cool completely. If using chocolate, melt the dark chocolate and dip the bottoms or drizzle the tops. Place the cookies in the fridge for a short time to let the chocolate set, or leave at room temperature if preferred.
Are These Cookies Sweet?
These cookies get their sweetness from erythritol, a sugar alcohol commonly used in keto baking. It provides a granulated texture similar to sugar but contributes very few net carbs. Erythritol is generally well tolerated and less likely to cause digestive upset compared with some other sugar alcohols.
Dark Chocolate is Great for Ketogenic Diet
High‑cocoa dark chocolate (80% or higher) can fit into a ketogenic diet in moderation. It adds a pleasant bitterness that balances the natural sweetness of the coconut macaroons. A small amount of dark chocolate boosts flavor and texture while keeping carbs modest. The chocolate is optional—these cookies are delicious plain or dipped.
More Keto Dessert Recipes
Low Carb Doughnut Cookies
Keto Peanut Butter Balls
Keto Chocolate Cupcakes
Watch: 5 Quick Keto Desserts and Cookies (2–11g Net Carbs)
Lazy Keto Shredded Coconut Cookies
Cals: 73 • Protein: 1.52g • Carbs: 3.56g • Fat: 6.23g
Ingredients
- 1.5 cup unsweetened shredded coconut
- 4 egg whites
- 6 tbsp erythritol (or preferred granulated keto sweetener)
- 1 pinch salt
- 1/2 tsp cinnamon
- 50 g dark chocolate (80–90%), optional
Instructions
- Preheat the oven to 350°F (180°C).
- Toast shredded coconut on a baking tray for 3–4 minutes until fragrant.
- Beat egg whites to soft peaks, then add erythritol, salt, and cinnamon and continue until glossy.
- Fold in the toasted shredded coconut until combined.
- Chill the mixture for about 15 minutes to firm up.
- Shape into mounds on a parchment‑lined tray and bake 20–25 minutes until golden.
- Cool, then dip or drizzle with melted dark chocolate if desired.
- Chill briefly to set the chocolate or serve at room temperature.
Notes
Nutrition
Nutrition information is an approximation and should be used as a rough guide.