Why macaroon fat bombs?!
Why macaroon fat bombs?!Why using fat bombs, you might wonder, especially if you are new to Keto.
I honestly do not use fat bombs very often for my patients, especially if you need to lose a lot of weight.
There is a lot of information out there about Keto diets and the amount of fat needed in a keto diet…Well in the last 2 years of clinical practice, using a Therapeutic Ketogenic Diet (Keto Paleo) for my patients, I came to many realizations regarding the needed content of fat for ketosis.
The main misconception about fat comes from the fact that to be in ketosis we need to restrict carbohydrates. That is what induces ketosis, NOT eating fat! So when we reduce the amount of carbs we eat, and we lower our protein to about 23 to 23% of our macros, moderate protein, we only have fats left to fill our daily caloric needs.
What about weight loss?
This brings me to the point that there are many different kinds of Keto diets.
Originally ketogenic diets were developed to control epilepsy, then became popular with the bodybuilding crowd, to reduce bodyfat.
Then keto diets were found to greatly help in the treatment of cancer, and were thoroughly researched for that purpose.
In the last two years Keto diets have become more and more popular for weight loss and for a number of health benefits they offer.
But you can imagine that every facet of a Keto diet with a different focus, will also focus on a different way of eating.
After all “ketogenic” just means a certain proportion of macronutrients, typically 5% carbs – 25% protein – 70% fat – and that does not really tell you WHAT to eat.
Also it does not necessarily apply to a weight loss model with Keto.
When you need to lose weight, you will want to use your body fat as source of energy, instead of dietary fat!
When are fat bombs appropriate?
In my opinion there are a number of good applications for fat bombs.
This is how I use them in my practice:
- When you transition form a low fat diet to a keto diet (and have no idea where to get the fat from!)
- When you are in maintenance mode and do not need to lose more weight
- When you are an athlete and need more energy to burn
- When you want a treat that is appropriate for your keto diet and macros
So try these Keto Macaroon Fat Bombs and let me know how you are using them in your keto diet, by commenting below!
Other suggestions for Fat bombs
Here are few other Fat Bomb Options for you!
PS did you know I have a Fat Bomb Cookbook?
And one more option for Chocolate Macaroons
- Serves: 10
- Serving size: 1 macaroon
- Calories: 46 -
- Fat: 5 gr -
- Carbohydrates: 0.5 Net -
- Fiber: 0.5 gr -
- Protein: 1.8 gr -
- ¼ cup organic almond flour
- ½ cup shredded coconut
- 2 tablespoons Swerve
- 1 tablespoon vanilla extract
- 1 tablespoon coconut oil
- 3 egg whites
- In a bowl mix almond flour, coconut and swerve until well blended.
- Melt the coconut oil in a small saucepan and add the vanilla extract to it.
- In the meantime chill a medium bowl in the freezer for mounting the egg whites.
- Add the melted coconut oil to the flour mix and blend really well.
- Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).
- Gently incorporate the egg whites into the flour mix, trying to not overmix and to preserve some of the volume from the eggs whites.
- Spoon the mixture onto a cookie sheet, or into muffin cups if you prefer. Makes 10 portions!
- Bake at 400 for 8 minutes or until macaroons start to brown on top.
- Remove from oven and let cool before removing from the cookie sheet.
ARE YOU CARB INTOLERANT?
Can you use butter in place of the coconut oil?
Nope, it would change the recipe completely!
I used butter instead because I don’t like the taste of coconut oil. I also lightly drizzled melted dark chocolate on top. Yum.
Hi! Can I use stevia instead of swerve? Thanks!
you can use powdered stevia, I think it will be fine…
like the little packets for coffee?
YES! Those!!! 😉
How many net carbs
please read nutrition info under the recipe.
I entered all the ingredients into my cronometer and it measures the net carbs at 4.0. This is quite a bit higher than the .5 listed here. I used Bob’s finely ground almond/meal flour, unsweetened coconut and the exact ingredients recommended. What’s causing the carb count to be this high? I don’t want 4 carbs in each of these fat bombs as this is just too many for my ketogenic diet.
Doreen did you separate out the fiber? I am counting net carbs here.
I made these to the recipe and they were not consistent to do on a cookie sheet. I ended up doing in a muffin tin and were very oily. Any suggestions?
If not hard enough you can either add some grated coconut or can chill the “dough” before baking it.
Yes, some will seep out, that’s ok.
How much oil is needed? Every comment is different.
Just read the recipe.
The recipe says 1T. of coconut oil. 1/2 cup of grated coconut. Big difference!
I think somebody got mixed up here….it might have been me 😉
Bummer…wish it had been corrected… mine just came out of the oven using 1 tablespoon coconut oil. No wonder they are very spongy cake- like. Will try again with half a cup next time
Yes, huge difference! Would have been nice if she had corrected it. Mine came out dry and spongy
My original recipe ad a 1/2 cup of coconut oil but many people complained it was too oily and the oil would run off…..apparently it really differs depending on the actual ingredients used.
1/2 c coconut. 1tbsp coconut oil I believe.
perhaps a silly question, do you store these in a fridge or are they okay to sit out? Assuming they are eaten within a couple days by several people.
Fridge is best, but they could sit out for a day or two.
These came out so runny, nothing like the picture. The flavor is yummy, but not a cookie at all:-/
Kristy, some of the coconut oil will run off, but it really depends how absorbant your shredded coconut is…tat will change the final texture…mayeb use more egg whites next time.
I added extra coconut, 1 extra egg white and chilled it for a bit. Same thing happened. I made another recipe that is similar but without the oil. Much more like a macaroon….
Thank you Kristi, yes better macaroon but not so much a fat bomb…
Can you share that recipe you are talking about?
Please? Thanks!
🙂
Delicious
Just made these in a muffin tin…waiting for them to cool…zooms fine on texture and taste is good! Thank u!
Not sure what I did wrong but mine came out like flat pancakes. The coconut oil mixture was very thin and greasy prior to adding egg white mixture. I folded very gently, there were even still some pieces of fluffy egg white in the mix. After adding the egg whites the mixture was still on the thinner side, didn’t hold much of a shape when I spooned it onto the pan. Still taste good just not as light and fluffy as I would’ve liked.
Hey Deb. if the mix is to thin try using more grated coconut.
Could I use coconut flour instead?
No sorry Sara, that will not work as it will absorb a lot more moisture than the almond flour, you could use it if you are allergic to almonds, but it might require different quantities of the other ingredients!!
I substituted coconut flour with almond and added almond flavoring…it came out tasting gritty. I should have just added more coconut for better consistency with eggs and oil and a pinch of salt to bring out the flavor.
That is the problem with substitutions….I am sorry but I do put a lot of thoughts into it and many tries when I develop recipes…so just switching out an ingredient does not always work…sometimes it might for sure, and I usually encourage my readers to be creative…but when you try to substitute a recipe’s main ingredient…..that might be hard…
Sometimes those of us with tree nut allergies get desperate! 😉 Almond flour is in almost all of these types of recipes.
Nicole, you can sub the almond flour for more grated coconut…it should work! You can eat coconut right?!
I just entered the recipe into my recipe builder at MyNetDiary and it comes out as only 84 calories, 3g total carbs / 1g net (excluding the Swerve completely), 7g fat, 2g protein for each cookie for 10 cookies – that’s SO different than your nutritional profile above… is it supposed to be 1 TABLESPOON of coconut oil (that’s what’s listed in the recipe) or more than that?
Hi Sarah. I had to modify this recipe so I now recalculated the macros!!
Is there an alternative I could use for almond flour?? Am allergic to all white, wheat flour and am allergic to almonds & cashews. Can have corn flour, safflour, oat flour, sunflour, coconut flour etc.
You could try coconut flour Sharon. I have not tried it though so I am not sure how it would come out.
I just finished eating one and OMG they are delicious! Thank you for the recipe, perfectly sweet and moist. The whole family enjoyed them. I put mine in a muffin tin but next time I’ll try a cookie sheet.
YAY! I am so glad finally somebody was able to get this recipe!! Mine are always a great success…..they don’t last more than 5 minutes if there are people around!
She’s not the only one. I made these exactly the way the recipe said to and mine turned out beautiful and delicious. Add a spot of unsweetened Hershey’s syrup and it tastes like an almond joy according to my son! He also thinks they taste best cold. I’ll be making these again and again!
YAY Carol!! Thank you for the feedback!!!
I followed the recipe exactly as described and these were perfect and delicious.
Thank you Anji!!
Nevermind. Just saw you changed the recipe from 1/2 cup of oil to 1 tablespoon. That makes sense!
Mine turned out ok. I use stevia which i don’t particularly like the taste of, which is why they were just ok (I’ve never heard of swerve). Next time I make them I’ll also try using flaked coconut or make my shredded coconut smaller. They filled me up just like I wanted. Your picture looks so delicious it gives me hope to try again!
Thank you Emily…please keep in mind that sometimes I make a recipe 3 or 4 times before I get it to be right….persistence pays!! 😉
the recipeabove, that I am reading says 1 Tbsp coconut oil and 1/2 cup shredded coconut??. I was wondering where the fat bomb part came in. I made it true to this recipe. Will see how they come out.
These are so good and give me the cookie/bread texture I’ve been missing on a Keto diet. I added cocoa in one batch and they were great.
Thanks,
Kim
YUM!!! Cocoa sounds great!
These little puffs of coconut air were super tasty!!!
Can I use either coconut flour or ground flax? Due to nut allergy.
uhmmmmmm…maybe just chose a different recipe?? Coconut is the main ingredient here!!
Uh, she said she’s allergic to nuts, not coconut
She said she can not use grated coconut….that is the main ingredient!!!
Actually if u read my question I said “can I use coconut flour or ground flax?” Meaning in place of the almond flour due to a tree nut allergy (not coconut allergy) coconut is not considered a nut. Almond allergy, not coconut allergy. Miss Dianna understood my question!!! 🙂
DUH!!! That’s what happens when you try to reply to 10 comments in 3 minutes 😉
Well then!! I think coconut flour could work…maybe a little mealy…give it a try and let us know!! 🙂
These were amazing! Next time I will add a little more coconut though.
That might be nice too 😉
These came out great. I added a bit more shredded coconut to the batter. My egg whites were stiff so i think that made a difference. I used the unsweetened trader joes organic coconut and used splenda instead of swerve. That is what I had at home. FYI: read instructions before making this. I will totally recommend this to everyone. Thanks
Thank you so much Esperanza! I am so glad you liked them 🙂
Esperanza – did you substitute the Splenda for the Swerve in the exact same amount? I don’t have Swerve, but have Splenda but unsure whether they are the same sweetness or not.
Please do NOT use Splenda!!
http://articles.mercola.com/sites/articles/archive/2009/02/10/new-study-of-splenda-reveals-shocking-information-about-potential-harmful-effects.aspx
So do you believe the fat bombs help get you into ketosis. Is high fat necessary. I am 11 days into keto trying to hit 20 net carbs. I’m adding a fat bombs a day and hit ketosis today. Im having a hard time finding an answer to this. Seems like it was part of Atkins original theory. I’ll be making these today thanks!
Amy, ketosis is induced with the restriction of carbs, the body can use it’s own fat for fuel!! You just use dietary fat to reach the necessary amount of calories for the day!
I’ve been “trying” to master a Keto diet for 3 weeks now. When I saying “trying”, I average about 13-15g Net Carbs per day, the weight loss has been so slow, my energy has been less and less each day and all I’m told is “add more fat, fat, fat and top your fat with some fat!” . Today I was ready to give up then I read your post. Finally!!! A voice of reason. I don’t want any more fat!!! 🙂 Granted your fat bomb coconut thingys look delicious and even more tempting now that I know I don’t HAVE to eat them lol I think sometimes we just need to listen to our own bodies and follow our own common sense. Thank you for both the recipe and your common sense advise regarding FAT
yes Maria, thank you for the feedback, keep listening to your body and good luck with the keto journey!! 🙂
Hi! This recipe looks DELICIOUS, and I can’t wait to try it this weekend.
I just have one question: Is the coconut dried?
I am living in Mexico right now, and it’s hard to find certain things here (wouldn’t be surprised if I couldn’t find unsweetened dried coconut).
However, there are many coconuts here, so I can do that if it’s not dried.
Hope to here from you! Thanks!
Hi Annah! Yes it is dried. You could try to dry the grated coconut pulp in the oven at low temperature, or in a dehydrator. It is worth experimenting with!
Have you ever tried coconut flour in place of the almond flour? If so, about how much?
I have not, but it think it will work!! 🙂
I tried with coconut flour and mine came out too dry. Is that a symptom of the coconut flour or something else that I should adjust? Flavor was awesome though!
Coconut flour absorbs a lot of liquid, so you have to use about 1/2 to 1/3 of the shredded coconut!
In going to try these without the swerve because I have no idea what that is. Has anyone else tried it like this?
I think they will be just fine!! AND better for you to reset that sweet tooth!!
I just made the macaroon fat bombs and they are delicious! I followed your recipe exactly and they turned out great. Thank you so much for your recipes and your advice.
I am so glad Judy!! Thank you!
I made these they kind of went flat but still tasted pretty good… Wanted to clarify that
you actually put a full Tablespoon of vanilla into recipe?
Thank you
Hi Cindy, thank you!! Yes I used a full TBS but you can reduce it according to your taste buds 🙂
Hi Cindy… I used 1/2 tablespoon of vanilla extract. And it still tasted great.
So yummy! Can’t wait to try more of your recipes. Thank you!
Thank you Tricia!!
These are fantastic and so easy to make! I am using if I need a sweet treat (very seldom). I am going to make a double batch as I have holiday entertaining at my home and this gives us paleo and keto’s an alternative to the sugar treats.
Thank you for sharing this fabulous recipe!
I am so happy you liked it Karyn!!
Luv them …..Even more delicious if you bake them twice like a biscotti !
Great idea!! How do you do that??
Thanks ….. you let them cool down and then spray with some coconut oil and put them back in the oven for awhile longer …. i didn’t time it ! i would guess 5 to 10 minutes on a low setting ! they are crispier and flavor is intense !
YUM!!!
Before I saw your link with recipe, I had just made my own version of macaroon bombs. I have been on Ketogenic diet plan for over a month and feel great. I have lost 9 pounds and love the way I feel. I seldom crave carbs, and my appetite is sated by the high fat, low carbs I am eating. I make bullet coffee in the morning and love coconut and all the different recipes I have found online.
My recipe only yielded 9 cookies and that is perfect for me.
I will include my recipe. I didn’t measure, so I will write down more or less how much I used.
1 egg white
1 cup flaked coconut (sweetened) 5 grams of sugar per 2 tbsp.
1/2 c Coconut flour
Drizzled melted coconut oil over mixture to moisten.
Form into balls on your coconut oil moistened palms.
Bake at 350 until golden, about 10 minutes. They were excellent.
Because I am so good about my full meals lacking carbs, I do allow myself some carbs in other things.
Thank you for sharing Teresa! And congrats on your keto lifestyle, keep up the good work!!
I just made a double batch of these macaroons and i got 23 large cookies. I had to bake them for an extra 5 minutes, but let me tell you, they are A M A Z I N G! Perfect recipe, thanks for sharing.
I am so glad you liked the recipe!!! Please don’t forget to rate it Erika! Thank you!
Hello and thank You for the information.
A clarification request:
“When you need to lose weight, you will want to use your body fat as source of energy, instead of dietary fat!”
Am I understanding correctly, in order to loose weight, best results are achieved by not consuming (via diet) the full 70-75% fat? Does this affect the percentage intake of any other macros and for a newbie (2 weeks and feeling fine), what percent from fat intake could be cut?
Thank You again
Amberry
I would leave your macros the same and cut fat to 50 to 60% – depending what kind of calorie restriction you can deal with . Of course there is more to this picture but this is a general starting indication.
I added a touch of baking powder helped rise a bit
Great idea Korrin!!
I doubled up on all the ingredients.
They came out pretty well, apart from sticking to the mini paper cupcake thingy.
I did add some extra coconut and flour to thicken the dough and then put it i the freezer for 5 mins.
Next time I’d put straight on to a baking sheet. I used a different sweetener though.
Thank you for trying the recipe, I am happy you liked it 🙂
Not even sure how I stumbled upon this recipe but I’m SO glad I did!
Just tried them tonight, and they are definitely going to be made again and again.
I made these without substitutions (the coconut oil was more ‘cooking’ oil so I didn’t have to melt it down and just combined everything in a bowl). I also baked them in silicone baking cups.
Thank you so much for the recipe!!!
I am so happy when a recipe works for my readers! 🙂 Thank you for giving it a try!
I made this tonight and they were delicious! I used spenda because I didn’t have the swerve. Can’t wait to try some other recipes!
The listed nutrition information says only 0.5 net carbs per macaroon. What are the total carbs? I just made these and my batch yielded 14 mini-muffins. The macros according to the ingredients I used (Bob’s Red Mill Unsweetened shredded coconut) for 14 mini muffins has the total carbs at 3.5 g , fiber 0.5 g, so the net carbs are 3 per muffin!! And the fat is only at 3.5g per muffin. What coconut did you use to yield such low carbs? They’re quite tasty, though!!
Heather, most shredded coconut is about 50% fiber and 50% carbs, so you might have used another ingredient that increased up the carb count.
Hi there. Made these tonight and although I liked the flavor they came out kind of cloudy and puffy in texture. Guess when I read macaroon I was thinking they would be thick and chewy, similar to store bought but healthier. What is the texture of these supposed to be? I followed your recipe other then using Truvia as my sweetener.
Thank you,
Gabrielle
gabrielle it really depends on the ingredients you have used…they might be different from the ones I used!
Hi Vivica (I think this is Vivica),
Can’t wait to try this recipe! Thanks for posting it. There is only 1 question left before I try: Is the Swerve used in the recipe powdered or granulated (“Confectioners”)?
Hi Kim, it would be better if you have the confectioners one!
Great. I made them with granulated and now fully understand why confectioners would be better! Thanks for responding.
Just made your keto coconut macaroons I put them in muffin tin and they all stuck to the bottom. I have made macaroons before and this has never happened. Are you supposed to grease the pan as you may have failed to mention that?
Kim, what kind of pan did you use? I used a nonstick one and they did not stick. Your pan might need greasing.
Can you leave out the artificial sweeteners? I’m allergic to all of them.
absolutely!!!
These worked perfectly as written. I eat fat bombs to increase my fat intake. Rather than frozen or fudgey fat bombs I’ve been used to, these are like soft, puffy marshmallows with coconut shreds. I scooped them onto a parchment lined cookie sheet with a two-tablespoon ice cream scoop. Came out just like your photo. My coconut shreds were a bit too long, next time I might chop them a bit smaller to provide a nicer texture. Today for the first time I used Lakanto sweetener with monkfruit. It doesn’t have any of the cooling effect that I get from Swerve, and it worked great in these. Thank you for your recipes.
YAY Shirley! I am so glad you liked them!!
How’d you come up with 0.5 net carbs. My batch made 12 and they were 2.5 net carbs in My Fitness Pal. Hmmm
Still yummy!
Shannon it really depends what ingredients you have used. That is why I always recommend calculating your own macros with the actual ingredients used. YES there is that much fluctuation!! I research my ingredients carefully for top quality and min carb content 🙂
Mine do not look like the picture at all when they are done, I can’t figure out what I’m doing wrong
Elizabeth, not sure what they looked like and why as you did not give me any more info….were they edible?
I am just starting my Keto diet and have no clue what I should be doing. I’m 53, 5’3″ & 215lbs. I have no idea how to figure out much fat, carbs or whatever I’m suppose to have and not have.
Laura, start here:
https://thenourishedcaveman.com/keto-101/
and you can use this calculator to figure it out: https://keto-calculator.ankerl.com/
Why do you want the email address I use exclusively for business? I look at the other one far more regularly.
Hi Pat. Not sure what you mean there….you can use any email you’d like IF you want to subscribe! (you do not have to of course!)
I haven’t baked anything for years and I tried the macaroons. I used organic maple syrup to replace the Swerve. They turned out great. I’m really happy with my new found talent. And so is my wife. Thanks loads. X
You are very welcome Joe!! Of course you know that honey is not keto?! But if you are insulin sensitive and not overweight that should not be a problem!
I use stevia as a sweetener, the powdered one, that I get in Bolivia. Do you think that ai can use that in the recipes with good results?
Swerve ia not available, nor erithrytol.
Thank you….
maria, if that is the green stevia leaf it might be too bitter for this recipe…you could skip the sweetener altogether and it still would be good!! (better than stevia bitter ugh!!)
These are so delicious! Thanks for sharing them with the world!
Thank you for trying them Megan!!
We have a potluck at church on Sundays, will these hold up while out on the table during the dinner?
Yes Kathy that should be no problem.
New to keto. I was shocked to see that Swerve has 5 carbs per teaspoon which means 30 for 2 tbs. So I doubted the net carbs of .5 for each macaroon. Turns out the net carbs are 2, per the recipe calculator in Carb Manager. The fiber is slightly higher (1). And calories are 57. Even variations in the values of each ingredient shouldn’t account for a differnce of 4 Times the net carbs. I don’t get the use of Swerve in keto cooking given the high carb count. A tsp of sugar has 4.1, which less.
Hello there! I understand the calculation based on numbers with Swerve.
Swerve has 5 gr of net carbs per 100 gr of product. In the recipe there are 30 gr of Swerve, so 1.5 gr of net carbs!! The common misunderstanding is that Swerve will act as a common sugar and therefore should be logged, but a sugar alcohol does not behave like a normal sugar, and it is normally NOT absorbed and will not raise blood sugars.
Now that is also not an absolute statement, as I found that people with specific sensitivities to the alcohol DO get a blood sugar spike, especially people with compromised livers!
I have tested the responses of myself and at least 100 patients during 3 years of practice to this kind of sweetener (a larger clinical study than most pharma companies will do on their medications!) and I can tell you that about 20% of people are sensitive.
About the macros, I the ones on the recipe come from My Fitness Pal, using verified ingredients. There might be great discrepancies from one ingredient brand to the other, that is why I recommend always calculating your own!
Vivica
I actually went back in to recalculate repeatedly taking ingredients in and out to see what the culprit was and the recalculated manually adding carbs and fiber to ensure the net calculation was working in the app. Turns out I had originally added the coconut as just shredded rather than specifying unsweetened. The net number came down to 1.1 ( quite acceptable). And the addition of the swerve in my experimentation did not change the net number. So this was a learning opportunity. Thanks for your quick response!
😀 I am glad it was useful for you….a lot of times those little oversights can cost us a recipe we might love and use a lot!! Also you should try measurng glucose after using swerve to see if it’s ok for you….just a tip 😉
PS rate the recipe if you like it !!
These are so yummy. My favorite fat bomb recipe by far!
Thank you <3
I made it exactly per recipe and mine are divine. My husband cannot tell the difference between this and the real thing!
Thank you Marge!!!
These are horrible. I made the 1 Tbs coconut oil “version”. Wished I’d read the comments first, as clearly it was a bit of a crapshoot recipe to begin with (1/2 a cup of coconut oil vs 1 tbs?! Might as well close your eyes and guess at that point… it’s not even the same recipe.) These are dry and puffy with nearly no coconut in them. If I were to mess around with them next time, I’d probably do 3 tbs coconut oil and double the shredded coconut, but, instead, I think I’ll just find someone with an actual, tried-and-tested recipe. Blech. Bummed I wasted the egg whites.
I am so sorry this happened Heather. I understand this is a bit of a tricky recipe. about 70% of the people who make it love it, but it seems like 30% have a really hard time with it. I tried making it again, and it’s pretty consistent for me, now that I have corrected the initial quantity of oil. That said you really have to keep in mind that certain ingredients like almond flour and shredded coconut can vary a lot, some will be very absorbant and some less…Also oven temperature can really vary…I have a very old electric oven, which acts very different than a new gas oven….
Anyhow, I am sorry that happened, I am creating a new macaroon recipe, not a fat bomb, hopefully that one will be easier for everybody 🙂
Does it matter if it’s granulated swerve or confectioners swerve?
Erin you can use the confectioners Swerve, or you can grind the regular one in a coffee grinder, so it gets powdered!!
Where on earth is Powdered Swerve entering the picture? It’s not in the recipe… I kind of feel like this whole recipe is an augmented reality joke. Are we all even seeing the same thing?
Heather, I think you misunderstood her question….maybe she only had the powdered swerve on hand and wanted to know if it was ok to use it?
I made these today and they were AMAZING!! I doubled the recipe and I am SO glad I did!!! I am new to the Ketogenic diet and I wish I would have had these two weeks ago! The thing I wonder if people miss are beating the egg whites. I added cream of tarter to help stabilize them. If you don’t beat the eggs whites long enough you can run into trouble. Make sure they are good and stiff. I also used coconut sugar since that’s what I had and almond extract as I was out of vanilla. Mine were so good and hit the spot!!!
Thank you!
Made these tonight and they were a hit!!! I hand whipped those egg whites (won’t be doing that again) but I think that’s what people are missing – getting the egg whites right. If you can get stiff peaks before you fold in the dry, you are golden. One note is that even though they held their shape, they were rather spongey. Wondering if my coconut was too fine or how I get a more traditional, fudgey macaroon. Any ideas? They still got eaten in seconds!
Hi Jessica, it’s possible the coconut was too fine, it should pretty roughly grated. Also maybe you did not use enough coconut. The final texture should be moist and chewy. I am glad they were eaten anyways 😛
This was the first recipe I tried from your site and it came out wonderful! They were fluffy and light and I had a hard time not eating them all at once. I put them in the fridge to store but finished them all in a few days. I’ve recently started keto because I want to loose weight and have been documenting my journey. I’ve linked back to your site for this recipe. Thanks again, I know there will be more that I will try in the very near future.
I love these! They turned out great!
Everyone’s negative comments scared me but I made them any how and they turned out perfect!
Thank you Lisa, sometimes people do not use the right ingredients or follow instructions properly…so the results are varied… Thank you for trying the recipe 🙂
I followed the recipe exactly and t turned out great! Will definitely be making these again!
Yay! Thank you Chelsy for the feedback!!
Not sure if anyone asked this but do you grease the muffin tins? I didn’t and they were difficult to get out. I thought they might not rise if the sides were too greasy. Thoughts? Either way, I love the flavor… not too sweet.
Thank you Cheryl!! Yes I would lightly grease them with coconut oil. Or you could use silicone muffin cups like these: https://amzn.to/2IK8R3P
I use Monkfruit pkgs, how would the equate to swerve? I have stevia but don’t like their flavor. Are all these little pkgs the same amount? Not use to artificial sweeteners, and new to Keto. Thanks for your help. Violet Sprouse
Hi Violet!! Yes you can use the monkfruit..how much to put I can not tell you because I do not know the brand or concentration, so if I were you i would taste test it!!
Just finished making these! i used ghee instead of coconut oil b/c I dont like the taste of coconut oil. i took a bit before they were cool….the flavor is delicious! i may add more coconut next time ( or sprinkle it on top!) and I love the one commentors tip of double baking them! Thank you!
Thank you Eden!! WOW I should try them with Ghee! YUM!!!
Thanks for sharing! Do they keep well?
These look delicious! I can’t wait to try them. Macaroons are the perfect healthy treat!
How long will these stay good in the refrigerator?
Can they be frozen to eat later?Laural
So I used 3/4 cup of liquid egg whites (my carton says 1/4 cup egg white = 1 egg and the recipe calls for 3… these came out of the muffin tins literally like mini quiches 😳 help! Obviously I did something wrong!
I am so sorry Lindsay, I never used eggs in a carton…I oly use fresh pastured eggs, so I am not sure…It sounds like you might have used too much egg though…
These were delicious! I ended up with 13 in mini cupcake papers and added 5-6 mini chips from Lily’s. Thanks for a simple and tasty recipe!
Thank you so much for the feedback Bettina!!
Mine looked & tasted more like pancakes than macaroons. What did I do wrong? Can I use stevia in this recipe?
Probably the whites where not stiff enough…or your ingredients called for different ratios…Things like coconut flour or almond flour can vary greatly from one to the other…
A tablespoon of flavoring? I doubted it but put it in anyway and that’s all I can taste. I’ll definitely do less if I make these again.
Kiwi mine might have been more diluted!
I am always amazed that people can be so rude to someone who has posted a recipe for us to try on our ketogenic life style. That being said thank you so much for your recipes. I just made these and they are awesome, I love coconut, keep up the good work, and oooh you are so kind in your responses to the horrible reviewers, I f you didnt like the recipe, just dont make it again, end of story….😂😂😂
Thank you so much Mary! People sometimes have a hard time cooking, but they need someone else to blame it on! 😉
Just made these, yum is the word! I followed the reciepe, and i have no issues at all infact they cam out looking exactly like yours. Thank you.
YAY!!! I am sol glad you like them Zay!! Good job 😉
I made them just like recipe called for but mine came out like little coconut muffins, My batter was way runny. Maybe too much egg whites? I use the carton of egg whites, much more cost effective. When whipping my whites they didn’t have stiff peaks like it said and noted they would. Still tasted good with a dollop of light butter.
Toni, I don ot think carton egg whites are suitable for this recipe. They are a processed food. You need a real egg to make it.
Thank you for posting this recipe! I modified it and they tasted exactly like real macaroons! I increased the coconut to 1 cup and I used 2 egg whites and didn’t beat them just mixed them in. Soooo good. Maybe not as health as I’m new to Keto and not sure if that increases net carbs or not? But satisfied my sweet tooth without feeling like I’m sacrificing.
Andrea if you change the recipe make sure you recalculate the macros, it will definitively be more carbs that way….
And thank you for your feedback!!
I made these in mini silicone muffins using 1T coconut oil, 1T vanilla, 1/2c unsweetened coconut (fluffy/not dried out like cardboard shreds) (from an Indian Grocery), egg whites (I did not chill the bowl), Erythritol Sweetener for Swerve and the almond flour. To my delight, they rose like cupcakes in the molds. Note: I am at 7500 ft altitude.
I did place one full blanched almond on top of each before baking. I was going for an almond joy flavor (without the chocolate). I let them cool 1 hr on the counter and then overnight covered in the frig before removing from the molds. They held together well and tasted wonderful.
Thank you for the great feedback!!!
I made these Macaroons and they taste amazing but did not have the dense texture of a traditional Macaroon more of a meringue texture. Did I do something wrong?
No, you did not, sometimes ketofied recipes are a little different than the ones we are inspired by….
Just tried this recipe, and it was delicious, I did save a little of the shredded coconut and sprinkle on top before baking and at the end drizzle 100% cacao, One question can we freeze them, I want to triple the recipe.
Thank you.
YAY!! thank you Barbara!!!
Literally all I could taste was egg, it was gross. I put pecans in 1/2 the batch and it masked the eggy taste a little bit, but next time I will reduce the eggs to 2 and see if that helps.
It does not specify what kind of coconut, My bag says sweetened I hope its not wrong? I will give it a shot! Thanks
Christina there is a link for the one I recommend!!
Yes it should be UN sweetened, otherwise it contains sugar!
I have made these 4 times now. They are fantastic. Thank you for the recipe. I used egg whites in the carton and added extra coconut as they were a bit wet. Each time perfect little morsels. I double the recipe, but tripled this time. Throw in the fridge for a daily snack and share with my non keto peeps. They like them too! I also use monk fruit instead of swerve. Those are my notable changes. I sometimes drizzle with a few squares of a lilys salted almond bar and a touch of cocunt oil.
Thank you 😀
I just made these tonight, and they are amazing. Thank you si much this is going to be a go to in my house!
That is awesome!! Thank you 🙂
Made these this morning, pretty easy to make , and i tried one DELISH 😋😋😋😋
Thank you!! 🙂
I made a double batch and chilled the batter before dropping them onto the Cookie sheet. They were crispy on the outside at first, but they weren’t cooled completely before someone put the lid on the storage container which softened them up quite a bit. Not too sweet, added butter to some and used in place of a biscuit. I took 3 at a time to work with me for a snack, Yummy and getting ready to make more!
Awesome!!!
Any suggestion for an alternative to the grated coconut or flakes? Don’t mine the oil too much but heartily detest eating the meat itself.
Coconut is the main ingredient of coconut macaroons…..
I have made these twice. First time I used one tablespoon of coconut oil and they came out dry and spongy. I decided to increase the coconut oil to 3 tablespoons the second time I made these and the taste and texture were much improved. I recommend baking these in mini muffin cups with muffin cup liners, otherwise they stick to the pan too much.
Thank you for the feedback Juliet!
I substituted the almond flour for coconut flour and it turned out just fine. It was almost an angle food cake texture with coconut flakes. So very yummy and satisfying for those sweet cravings I’m still expiereninging on day 5 of trying Keto. Thank you for the idea!
I just made these and I really enjoyed them! The texture could have been better but I will keep trying! Thank you so much for posting this recipe.
These are good! I topped them with a sugar free chocolate ganache which in my opinion, made them even better! These were super easy to make. I was worried that I deflated the egg whites too much when mixing everything together and that the macaroons would spread too much…. but they didn’t. They stuck together and turned out light and delicious! My husband said he could “actually eat these,” which is a huge compliment from him for any baked good with fake sweetner (and any dessert I have made since we cut out the carbs). This may be a regular treat around my house from now on. Thanks for the simple and good recipe! 🙂
YAY! Thank you for the feedback Michele! Hubby approved means a lot 😉
Is the swerve granular or powdered?
Powdered would be better!
These are great! Thanks! I used 1 tsp of vanilla and tried them with 2 TBL monk fruit sweetener with erythritol and then another batch with 1 TBL and they were both delicious.
Thank you for trying the recipe, I am happy you liked it 🙂
I made them yesterday and guess what, it turned out delicious. Thank you for such a yummy recipe and also keep sharing:)
I just made these, following the recipe except I only used a teaspoon of vanilla (vs. a tablespoon), and they came out amazing!! So delicious! I think the key to these macaroons is to gently FOLD the egg whites in with the flour mixture. So simply and just what I needed. I will definitely be trying more of your recipes. Thank you!!!
Thank you so much Deena! Great tips!!
Absolutely awesome. Used brown sugar swerve and organic unsweeten coconut. Put in mini muffin pan. Super awesome. Thank you
Awww thank you so much Susan I am so happy you enjoyed them!
What type of coconut is used? All the unsweetened coconut I am finding is 3 carbs for 2 tbsp. I did t see how this equals out to net 0 carbs.
It’s net carbs as the dried coconut’s carbs are just fiber, no sugar.
Followed the recipe to the T and loved it! I just forgot to spray the muffin pan before. But this is so what I needed – non dairy and tired of all the peanut butter fat bombs lol.
I am so happy you liked them!!