Keto Coconut Cookies

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.

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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.

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

More Keto Cookie Recipes

For keto cookies lovers, you can try the following recipes:

Keto Sugar Cookies

2-Ingredient Keto Cookies

Keto Protein Cookies

Keto Butter Cookies

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Keto Coconut Cookies

3.8gNet Carbs

These Keto Coconut Cookies are soft coconut almond cookies with only 3.8g of net carbs, perfect for a quick keto snack.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Yield: 10 large cookies

Serving Size: 1 large cookie

4.71 from 82 votes

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Ingredients

US Customary – Metric

• ▢ 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

Vegan Option: use a flaxseed egg instead of a regular egg. Simply combine one tablespoon of ground flaxseed with two tablespoons of water. Give a good stir and set aside 10 minutes until it forms a jelly-like texture. Use as an egg in this recipe. See the recipe video in the post for more details.

Storage: You can store the cookies for up to 5 days in a cookie jar or freeze them for later.

Tools

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NutritionServing Size: 1 large cookie

Yield: 10 large cookies

Nutrition

Serving: 1 large cookieCalories: 315.3 kcal (16%)Carbohydrates: 8.4 g (3%)Fiber: 4.6 g (19%)Net Carbs: 3.8 gProtein: 6 g (12%)Fat: 31.2 g (48%)Saturated Fat: 19.8 g (124%)Polyunsaturated Fat: 0.5 gMonounsaturated Fat: 1.5 gTrans Fat: 0.1 gCholesterol: 37.2 mg (12%)Sodium: 20.6 mg (1%)Potassium: 108.3 mg (3%)Sugar: 1.9 g (2%)Vitamin A: 54 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 0.3 mgVitamin D: 0.2 µg (1%)Calcium: 45.5 mg (5%)Iron: 1.4 mg (8%)Magnesium: 16.8 mg (4%)Zinc: 0.5 mg (3%)