Coconut Macaroons

This recipe is surprisingly simple. Cookies can be difficult to make low-carb because the lack of sugar means it’s near impossible to get that chewy, caramelised texture.

Here, we go for a different texture. Chewiness comes from shredded coconut bound by whipped egg whites. I just throw the whites into a food processor, but you can do them with an electric beater – or, if you’re really gung ho, with a hand whisk.

This recipe can be gluten-free, grain-free, low-carb, vegetarian, and nut-free.

Makes 12

Preparation time: 10 minutes

Cooking time: 12 minutes


– 4 egg whites

– 3 Tablespoons granulated stevia (or another low-carb sweetener of choice)

– 1/2 teaspoon vanilla extract

– 2 cups shredded (dried thread) coconut


1. Preheat oven to 180 degrees Celsius fan bake. Line an oven tray with baking paper.

2. Whip the egg whites and stevia until firm, glossy peaks form (see above). Fold in the vanilla and shredded coconut.

3. Drop heaped tablespoonfuls of the mixture onto the baking tray. I got 12 healthy blobs from this amount.

4. Bake for 10-12 minutes until golden brown. Remove from the oven and transfer onto a wire rack to cool. Enjoy!

One Comment:

  1. Wow – these look delish and super easy!!! I’m going to make these for my work colleagues 🙂

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