Keto Strawberry Coconut Macaroons

These Keto Strawberry Coconut Macaroons are my take on the classic macaroon recipe. 

Instead of just the traditional coconut, I wanted to spice things up a bit by adding some chopped strawberries along with some delicious sugar free strawberry glaze.

They turned out great! If you're a coconut lover like me then you'll love these Strawberry Coconut Macaroons. They get brown and toasted on the outside but are soft and chewy on the inside and then the little specs of strawberries give a nice pop of flavour.

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Top it all off with the sugar free strawberry glaze and they're a really cute keto dessert you could even serve on valentines for their pretty, all natural pink colour.

I also wanted to mention that these are macaROONS not macaRONS. 

When I used to work at a french bakery people would constantly confuse them and it would drive us crazy, lol.

Macarons are the pretty little colourful desserts you get filled with flavoured butter cream and placed in one of those pretty display boxes. They are also a bit more complicated and pricey to make.

Macaron shells are made with almond flour and eggs whites so they really aren't that far off from a macaroon but typically they have no coconut in them unless of course you are purchasing a coconut flavour specifically.

Long-story short, I've put together a lot of macarons in my life-time but this post isn't about that, we are talking keto MACAROONS. 

As I mentioned, for this recipe, the macaroons have a base of egg whites. We beat them with vanilla extract, sweetener and a little salt until they pretty much reach a solid white colour.

Then we add the unsweetened shredded coconut and in our case for this recipe, some almond flour as well. 

Then we chop some strawberries into very small pieces and throw those in too. Give it a quick fold and pop the keto macaroons in the oven to bake at 350*F for 20-25min depending on the temperature of your oven!

Cool, then mix together your glaze ingredients and drizzle over the tops of the macaroons. Serve once the sugar free strawrberry glaze has set. Delicious!

Ingredients I Used To Make Keto Strawberry Macaroons

• Almond Flour
• Unsweetened Shredded Coconut
• Powdered Monkfruit/Erythritol Sweetener or Allulose Sweetener
• Vanilla Extract

Tools I Used To Make Keto Low Carb Macaroons

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested.  I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Cooke Scoop – Depending on the size, these can be useful for macaroons, cookies, ice cream and muffins!
• Cuisinart Hand Mixer to beat the whipped cream and pudding mix
• Cookie Sheets

Tips For Making Keto Strawberry Macaroons

• When whipping your egg whites, you want to whip them until they start to become a solid white colour. For best results, you can whip them half-way on their own. THEN add your sweetener, vanilla extract and salt and whip again until the become white in colour. 
• If you don't have almond flour, you can also just replace the 1/2 cup almond flour with more unsweetened shredded coconut.
• When folding in your almond flour and unsweetened shredded coconut, be sure to do-so gently and stir as little as needed until everything is incorporated.
• As for the strawberries, you'll want to do the same when stirring these in and be very careful not to squish them causing more liquid to be spread throughout the macaroons. I like to use a spatula to gently fold them in. 
• Another tip is to gently pat the cut strawberry pieces with paper towel prior to adding them to prevent added moisture.
• When it comes to baking these low carb macaroons, it's best to bake them for ~20-25min or until the are quite golden brown on the outside. This is when you know the coconut is toasted. Let them cool fully before trying to move them or they may fall apart on you.
• For the glaze, if you do not have fresh strawberries, you can also use a tablespoon sugar free strawberry or raspberry jam.
• I used the sweetener allulose for these keto macaroons and I liked it but it requires much more powder to sweeten them than when I made them with powdered monkfruit/erythritol. So just keep that in mind. (I'll put both measurements in the ingredient list).

How To Store Low Carb Strawberry Macaroons

• Store these macaroons in the fridge for up to 5 days. Place them on a plate and cover with saran wrap or store in an airtight container.
• You can also freeze these in an airtight container between layers of wax or parchment paper and let them thaw out at room temperature when you want them next.

Keto Strawberry Coconut Macaroons Recipe

Serves: 8 strawberry coconut macaroons

Ingredients:

Macaroons

• 2 large egg whites, chilled
• 7 tbsp allulose, 100g (or 1/4 cup, 48g powdered monkfruit/erythritol sweetener)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional, adds a nice flavour to the macaroons)
• 1/8 tsp salt
• ~2 cups unsweetened shredded coconut, 163g (I used just under 2 cups)
• 1/2 cup almond flour, 56g
• 1/3 cup strawberries chopped into tiny pieces, 70g

Sugar Free Strawberry Glaze

• 1/4-1/3 cup roughly chopped strawberries, 50-70g
• 5 tbsp powdered monkfruit/erythritol sweetener, 60g
• 1 tbsp light cream (I used 18%)

Directions:

1. Pre-heat your oven to 325*F.
2. Add your egg whites to a bowl, along with your sweetener, vanilla extract, almond extract and salt.
3. Beat until they have become solid white in colour and foamy. (~1min)
4. Add in your unsweetened shredded coconut and almond flour and gently fold everything together until combined.
5. Next, add your chopped strawberries and again mix gently until combined.
6. Line a baking sheet with parchment paper and use a muffin scoop to scoop out the mixture and place on the tray. You should get 8 macaroons. Gently push them back together if any of your macaroons fall apart.
7. Bake for 20-25min or until golden brown all around the outside. Let them cool fully before lifting/moving.
8. While they cool, make your glaze by microwaving the strawberries, covered for 1min-1min and 30s or until very soft.
9. Place the warm strawberries in a strainer over a bowl and use a spoon to move them around to get the liquid out. You want about 1 tbsp of liquid from the strawberries.
10. Once you have your strawberry liquid, add your sweetener and cream and mix well until a glaze is formed.

Drizzle the glaze over each macaroon (or as I did after the photos, just lather it on there, lol) and serve once it has set. Enjoy your Keto Strawberry Macaroons!

Nutrition for 1/8th of recipe (1 macaroon):`129 calories | 11g fat | 2.6g NET carbs | 3.2g protein | 2.7g fiber

Store these macaroons in the fridge for up to 5 days. Place them on a plate and cover with saran wrap or store in an airtight container.

You can also freeze these in an airtight container between layers of wax or parchment paper and let them thaw out at room temperature when you want them next.

Other Similar Recipes You May Like:

Keto Carrot Cake Balls

Keto Carrot Cupcakes

Keto Coconut Glazed Muffins

Keto Chocolate Hazelnut Pudding Pie

Keto Pecan Pie Bars