Keto Coconut Cookies
By Carine Claudepierre
Published on 08/15/2024 - Last updated on 10/10/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Keto Coconut Cookies are easy 5-ingredient low-carb cookies made with desiccated coconut and almond flour. They taste like classic French coconut macaroons, soft in the center, crusty outside with delicious coconut flavor, and only 3.8 grams of net carbs per cookie. Bonus, these cookies are also dairy-free and gluten-free.
I love making keto versions of all the classic cookies, like I did with my Keto Chocolate Chip Cookies, Keto Sugar Cookies, or 3-Ingredient Keto Peanut Butter Cookies. It’s very rewarding to make cookies that taste exactly like the traditional recipe but with just a fraction of the carbs!
If you are wondering if traditional coconut macaroons or coconut cookies are keto-friendly, unfortunately, the answer is no. Like most French cookies, French macaroons are loaded with sugar from condensed milk, and they are not keto-friendly.
Why You’ll Love These Cookies
These coconut cookies taste like your favorite French macaroon cookies! Imagine a soft, moist, and sweet cookie that melts in your mouth with a slightly crusty outside that tastes like toasted coconut. Plus, they are large cookies with:
- Only 4 grams of net carbs
- Gluten-Free
- Dairy-Free
- Paleo
- Egg-Free Option
- Vegan Option
Ingredients and Substitutions
This 1-bowl recipe is made with only 5 ingredients for a quick keto snack. All you need to make these coconut macaroon-style cookies are:
- Almond Flour – Fine almond flour or almond meal, both work well in this recipe. Learn how to choose keto-friendly flour.
- Unsweetened Desiccated Coconut or shredded coconut. Now, you are probably wondering if shredded coconut is keto. Well, not always some brands add sugar into it, so make sure you buy an unsweetened shredded coconut for this keto cookie recipe.
- Coconut Oil – or melted butter.
- Erythritol or any sugar-free keto sweetener you like, use my keto sweetener converter to swap for a different one.
- Egg or flaxseed egg if on a keto vegan diet. Note that the color and texture of the cookies will be very different when using flax eggs.
- Vanilla – optional.
This is a coconut cookie recipe, so the coconut can’t be swapped, but you can make it:
- Egg-Free: Make a flax egg instead by combining 2 tablespoons of ground flaxseeds with warm water.
- Coconut Oil-Free: Replace the coconut oil with melted butter.
- Erythritol: Replace erythritol with any crystal sweetener, such as allulose or tagatose.
You can make this recipe even better by adding the following:
- Sugar-Free Chocolate Chips to the cookie dough.
- Melted Dark Chocolate to dip the cookies into
- Unsweetened Coconut Flakes to sprinkle on the coconut cookies.
How To Make Keto Coconut Cookies
Keto coconut cookies are 5-ingredient sugar-free cookies with a similar taste and texture to French coconut macaroons. They are also gluten-free and dairy-free and can be made egg-free for people on a keto-vegan diet. This keto coconut cookie recipe is a very easy keto cookie recipe.
Pour all the keto coconut cookie ingredients in the bowl of a food processor.
Process the batter until it forms a crumbly dough that sticks together.
Roll the dough into 10 dough balls and place them on a large baking sheet lined with parchment paper.
Flatten each cookie with you hands and bake them in an oven preheated to 350°F (180°C) for 18-23 minutes.
Storage Instructions
You can store the keto coconut cookies for up to 5 days in a cookie jar. It’s also possible to freeze for later. Keep them in airtight containers in the freezer and thaw them by popping them in the oven or air fryer for a few minutes.
Frequently Asked Questions
Absolutely! Shredded coconut contains less than 1 gram of net carbs for a 2-tablespoon serving.
Shredded coconut brings a fair amount of healthy fiber, very few net carbs, and some healthy fat, so it’s a healthy ingredient.
If your shredded coconut is unsweetened, it’s totally keto-friendly.
More Keto Cookie Recipes
For keto cookies lovers, you can try the following recipes:
Did You Like This Recipe?
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Keto Coconut Cookies
Ingredients
- 2 cups Unsweetened Desiccated Coconut
- 1 ½ cup Almond Flour
- 2 large Eggs or 2 flax eggs if vegan
- ½ cup Coconut Oil melted, or butter
- ½ cup Granulated Sweetener
- 1 teaspoon Vanilla Extract
Cookies decoration
- 3 teaspoons Unsweetened Desiccated Coconut toasted if desired
Instructions
- Preheat the oven to 350°F (180°C). Lay a cookie sheet with baking paper. Set aside.
- In a food processor with the S blade attachment, add all the cookie ingredients.
- Process on medium speed until all the ingredients come together. Scoop out the dough with a cookie scoop, and roll it into a ball with your hands
- Place each cookie ball on the baking tray covered with baking paper. You should be able to make 10 large cookies with the whole batter.
- Press each ball with your fingers to form thick flat round cookies – about 1 cm thickness.
- Bake the keto cookies at 350°F (180°C) for 18-23 minutes until the sides and top are golden brown.
- Let the cookies cool down on the cookie sheet for 20 minutes. They will harden slightly when cooling down.
- Transfer the baked cookies to a wire rack to fully cool down to room temperature.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi, my guess is you can double or triple the recipe for a group?? I bake a lot for work of 25 hairstylists, these would be great!!
Thank you, Sally
Is it possible to use coconut sugar instead of the liquid sweetener?
Probably, feel free to experiment, I didn’t try this option
Of course you can double or triple the recipe with success. Enjoy the cookies, XOXO Carine.
Made these cookies this morning before work for a morning tea. So quick and easy. Lots of great feedback and requests for the recipe. Will definitely make again. I used a combination of maple syrup and honey and added a bit extra ginger and cinnamon for adult taste buds. Thanks!!
Thank you for this wonderful feedback! Enjoy all the cookies recipe on the blog, XOXO Carine.
I can’t wait to try these out they look delicious! Do you need a food processor because I don’t have one? Can i still make create the right texture with an electric mixer instead?
No you don’t ! The batter will come together perfectly using an electric beater too. Enjoy. XOXO Carine.
MUITO OBRIGADA POR COMPARTILHA COM A GENTE , ADOREI AS RECEITAS IREI TENTAR FAZER PARA VER SE CONSIGO
I don’t speak Spanish but it looks like you adore the cookies and I am glad you find my blog. XOXO Carine.
Do you think the flax egg/egg can be replaced with a chia egg? I’m egg and flax seed intolerant 🙁
Definetely yes! I actually tend to prefer chia egg from now on. It makes my baking hold better together 🙂 Well, I love my egg but my husband is vegan so I always have to find a egg free version that works for him too. Enjoy the recipe. XOXO Carine
Hi,
I do not own a food processor just a vita mix. Can I use the vita mix or just mix the ingredients by hand?
thanks
Hello ! I wish I had a vitamix, you can make everything in this ! I am sure you can make this cookie dough as well. It may work less by hands as the blade really break the coconut into a thinner texture and gather all the ingredients together. Enjoy the cookies. XOXO Carine.
Hi, is there any wayt to do this recipe without a food procesor?
Thanks!
I am sorry this typical cookie recipe need a food processor to bring the ingredients together and break down the coconut in smaller pieces. I hope you find one cause they are yummy 🙂 Thanks for reading the blog ! XOXO Carine.
Oh. my. Gracious. I just made these lovely cookies and WOW! Not only are they super yummy, but so beautiful in their classic presentation. I made some for a dinner party and then gave a few to my boss and in short: everyone LOVED them! Thank you for generously sharing your love for baking with all of us! xoxo
Thanks for this lovely comment! I am so happy that you enjoyed my cookies recipe. Thanks for reading the blog and I hope you will find other delicious recipes to try around here. XOXO. Carine.
Hello,
These look amazing- just wondering if you or anyone has been able to substitute the egg for flax seeds (or anything else)? I am wanting to make for my son who I see allergic to egg.
Thanks in advance, Kat
Hi, It is on my to do list! I will give it a try with flax egg very soon and let you know ! I am pretty sure it will work well 🙂
Can this be made in a blender?
No, I am very sorry but the batter won’t come together in a blender. You really need a food processor with S blade attachment to make a great cookie dough. Enjoy! xoxo Carine.
I have coconut flour. What will be the substitute for dedicated coconut?
Thanks for the recipe. Will make it.
Hi, I wouldn’t substitute coconut with coconut flour. Coconut flour contains lots of fibre -40% of fibre- which means it is a very water absorbent flour that will suck up all the liquid in those cookeis. It will makes them really dry and crumbly. I hope this helps ! Thanks for reading the blog and testing my recipes Eunice! xoxo Carine.
I love it, love it, love it;-)
thanks for this great recipe!
Thanks for this lovely comments! I am so happy to read that. I love this coconut almond cookie recipe and I am so happy when my readers loves it too. Thanks for following me and testing my recipes my Dear! xoxo Carine.
Please can you tell me what the calorie count is?
Hello! Each cookie contains 220 kcal. The recipe makes 6 large cookies. You can check the full nutrition panel of those coconut almond cookies below the recipe card. Enjoy the recipe. Carine.
Hi Carine, the ingredient ( listed (-1egg,size 6), would that be 1 small egg or 6 small eggs? Please reply. I really want to try these cookies and check-out your blog .
Hi Donnie, it simply means a regular egg. In New Zealand they give size to eggs. Size 6 are the regular eggs and size 8 are the big eggs. I will remove that to avoid any confusion in the future. Enjoy the cookies. They are delicious ! Carine.
Hi. These look great. Just wondering if the coconut goes in the batter or is it just for decoration? Thx
Hi Lucia,
Yes all the ingredients except the melted chocolate are going into the food processor to form the cookie batter. If you look at the instructions I separated the cookie batter ingredients list from the ingredients to use to decorate the cookies. Those are delicious it is a must try ! Enjoy! Carine.
Amazing recipe, thank you so much! I just tried it and loved it. But the chocolate didn’t freeze on them, it’s been 3 hours and it’s still melted chocolate? It’s still delicious but I can’t put them in a cookie jar.. Why do you think that happened?
Hi Leyla, I am so happy when people take some time to tell me how much they love a recipe. I am not sure how chocolate can not harden! I mean if you simply melt dark chocolate and cover the cookies with it, it must make a chocolate shell at some point. Did you melt the chocolate with a bit of oil or milk? You can try to place them for 5 minutes in the fridge but not longer or the cookies will soften. Let me know and browse the blog I have got many other healthy cookies and muffins recipe to try ! Carine.
How many cookies is this recipe for?
Hello! This recipe makes 6 large or 8 medium cookies. Enjoy the recipe. It is very simple and delicious! Carine.
I made this recipe yesterday and I loved it! I used peanuts insted of almonds and molases to make it sweet. Thanks! Kisses from Brazil ?
Hi Susan, I am SO happy that you enjoyed those cookies. I love the way you twisted the recipe to make it your own recipe. Lots of great ideas here! Another recipe on my to do list 🙂 I hope to see you soon on the blog ! Carine.
Delicious!! Just made these cookies for afternoon tea. Didn’t have ground almonds so substituted with wholewheat flour and boy they’re great!! Just the sweetness I was craving after giving up refined sugar 2 months ago but still having the odd craving for sweetie treats! This will be my go to recipe for bickies now. Thanks heaps, just have to double the recipe so we have plenty to share!!
Hi Isabel, Thank you for your lovely comment!Like you it has been 3 years that I did not eat refined sugar at all and this cookie recipe works well for me too. BUT I never thought about using wholewheat instead of almonds! What a great idea to make them nut free for my girl lunchbox. I will definitely try next time 🙂 I hope you find other lovely recipes on the blog, I have got plenty of refined sugar free treats around so enjoy them. xoxo Carine.
i made these a few days ago, and they are absolutely amazing! Perfectly chewy, coconutty and sweet. I will definitely make these again.
Hi Charlotte, Thank you so much for your lovely comment. I love those cookies too, probably the best wholesome cookies I ever made! See you soon on the blog! xoxo Carine.