These Keto Coconut Cookies are easy 5-ingredient low-carb cookies made with coconut flour 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.
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Preheat the oven to 350°F (180°C). Lay a cookie sheet with baking paper. Set aside.
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In a food processor with the S blade attachment, add all the cookie ingredients.
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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
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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.
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Press each ball with your fingers to form thick flat round cookies – about 1 cm thickness.
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Bake the keto cookies at 350°F (180°C) for 18-23 minutes until the sides and top are golden brown.
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Let the cookies cool down on the cookie sheet for 20 minutes. They will harden slightly when cooling down.
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Transfer the baked cookies to a wire rack to fully cool down to room temperature.
Storage: You can store the cookies for up to 5 days in a cookie jar or freeze them for later.
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%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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!
