I published this recipe for Sugar Free Coconut Macaroons a few years ago after a serious kitchen fail. I was trying to make a treat for a friend who was cutting out sugar, and my first batch turned into a sad, crumbly puddle on the baking sheet. If you’re looking for another fantastic sugar-free snack, you have to try these Sugar-Free Cinnamon Air Fryer Banana Chips.
I was so frustrated. I knew the classic, sweet version by heart, but the sugar-free puzzle had me stumped. That failure lit a fire under me. I was determined to crack the code.
My secret? It’s not one fancy ingredient. It’s a simple, two-part technique with the egg whites. Getting this right is what transforms a pile of shredded coconut into a chewy, sweet, and perfectly held-together cookie. It’s the kind of trick you learn from messing up, and I can’t wait to share it with you.
Recipe Overview
- Cuisine: American
- Category: Dessert, Snack
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 macaroons
Why This Recipe is So Special
What makes these macaroons special is how they achieve that classic texture without any sugar or weird binders. Most recipes rely on sweetened condensed milk or a ton of sugar to hold everything together.
We use none of that. Instead, we power up the natural binding power of egg whites. The method is simple but crucial. First, we whip some of the whites to stiff peaks to give the cookies lift and airiness.
Then, we gently fold in the rest of the whites, left unwhipped. This second part acts like a gentle glue, coating all that shredded coconut and making sure every bit sticks together in the oven. It’s a game-changer.
The Full Ingredient List
Gathering these simple ingredients is the first step to success. I love that this list is short, clean, and fits so many diets. For a savory, dairy-free option that’s just as comforting, check out my Dairy-Free Coconut Cream Cajun Potato Soup.
- 4 large egg whites, divided
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 1/3 cup powdered erythritol or monk fruit sweetener (a sugar-free confectioners’ style sweetener)
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional, but so good!)
- 3 cups unsweetened shredded coconut
- 3 tablespoons coconut flour
My Step-by-Step Method
Follow these steps closely, especially the part about the egg whites. This is where the magic happens and your cookies get their perfect texture.
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper. This is non-negotiable for easy removal.
- Separate your egg whites, making sure absolutely no yolk gets in. Place 3 of the egg whites in a very clean, grease-free mixing bowl. Place the 4th egg white in a small separate bowl and set it aside for later.
- To the bowl with the 3 egg whites, add the cream of tartar and salt. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form.
- Gradually add the powdered sweetener while beating. Continue to beat until you have glossy, stiff peaks. This means when you lift the beaters, the peak stands straight up. Beat in the vanilla and almond extract.
- In a large separate bowl, combine the shredded coconut and coconut flour. Stir well to combine.
- Pour the unwhipped egg white (the one you set aside) over the coconut mixture. Use a fork or your fingers to mix it in until the coconut is evenly dampened. This is the “glue” step!
- Now, take about 1/3 of the whipped egg whites and fold them into the coconut mixture. This lightens it up. Then, gently fold in the remaining whipped egg whites just until no big white streaks remain. Don’t overmix!
- Using a cookie scoop or damp hands, form tight mounds of the dough (about 2 tablespoons each) onto the prepared baking sheet. Pack them firmly so they hold their shape.
- Bake for 18-22 minutes, or until the tops and edges are a deep, toasty golden brown.
- Let the macaroons cool completely on the baking sheet. They will firm up as they cool. This requires patience, but trust me, it’s worth the wait.
My Top Tips for Success
- Room Temp Eggs: For the best volume when whipping, let your egg whites sit out for 30 minutes before you start. They whip up much higher!
- Pack Them Tight: When forming your mounds, really squeeze and pack the coconut mixture in your hand or scoop. A loose mound will crumble after baking.
- Cool Completely: I know it’s tempting, but you must let them cool fully on the sheet. They are too fragile to move when warm and need time to set.
- Sweetener Note: Using a “powdered” or confectioners-style sugar-free sweetener is key. Granular versions won’t dissolve properly and can leave a gritty texture.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to. Here’s how to steer clear of the most common issues.
Sugar Free Coconut Macaroons Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Sugar Free Coconut Macaroons Recipe!
Nutrition Information
Crumbly Macaroons: This usually means you didn’t pack the dough tightly enough, or you skipped the step of mixing the unwhipped egg white into the dry coconut. That unwhipped white is essential for binding.
Flat, Spreading Cookies: If your macaroons spread into pancakes, your egg whites likely weren’t whipped to stiff enough peaks. Make sure those peaks stand straight up before you stop mixing.
Greasy Bowl: Any trace of fat or yolk in your bowl will prevent the egg whites from whipping up. Make sure your bowl and beaters are sparkling clean and dry.
NUTRITION INFORMATION
- Serving Size: 1 macaroon
- Calories: 130
- Fat: 12g
- Carbohydrates: 6g
- Fiber: 4g
- Net Carbs: 2g
- Protein: 3g
Note: Nutrition is estimated using erythritol, which has zero calories and does not impact blood sugar. These are perfect keto cookies, and they’re naturally dairy free and paleo friendly too.
FREQUENTLY ASKED QUESTIONS
Can I use liquid stevia instead of powdered sweetener?
I don’t recommend it for this recipe. Liquid stevia won’t help the egg whites form stiff peaks, and it won’t provide the bulk needed for the right texture. A powdered bulk sweetener like erythritol is the best choice.
My macaroons are browning too fast. What should I do?
All ovens run a little differently! If they are browning too quickly on top, simply lay a piece of aluminum foil loosely over the baking sheet for the last 5-10 minutes of baking. This will shield them from direct heat.
How do I store these, and can I freeze them?
Store cooled macaroons in an airtight container at room temperature for 3-4 days. They freeze beautifully! Place them in a single layer on a tray to freeze solid, then transfer to a freezer bag. They’ll keep for 2-3 months. Thaw at room temperature.
Leave a Reply! (I’d Love to Hear From You!)
There you have it—my hard-won, foolproof method for the most delicious sugar-free macaroons. This recipe is a real labor of love from my kitchen to yours. Did you try the two-part egg white technique? Did your family go crazy for them? I read every single comment and love hearing your stories and seeing your photos. Tell me all about your baking adventure down below! And if you loved this method, you might enjoy making these crispy sugar-free banana chips in your air fryer next.
