Keto Coconut Cookies (2024)

These Keto Coconut Cookies are easy 5-ingredient low-carb cookies made with coconut flour and almond flour.

They taste like French coconut macaroons, soft in the center, crusty outside with delicious coconut flavor, and only 3.8 grams of net carbs per large cookie.

Bonus, these cookies are also dairy-free and gluten-free.

Are Coconut Cookies Keto-Friendly?

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

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.

Ingredients

A 1-bowl recipe 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 keto vegan. Note that the color and texture of the cookies will be very different using flax eggs.
Vanilla – optional.

Allergy Swaps

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.

Add-Ons

You can make this recipe even better by adding the following:

Chocolate Chips to the cookie dough.
Melted Dark Chocolate to dip the cookies into
Unsweetened Coconut Flakes to sprinkle on the coconut cookies.

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

Can I eat coconut on keto?

Absolutely! Shredded coconut contains less than 1 gram of net carbs for a 2-tablespoon serving.

Is shredded coconut healthy?

Shredded coconut brings a fair amount of healthy fiber, very few net carbs, and some healthy fat, so it’s a healthy ingredient.

Can I Eat Shredded Coconut On Keto?

If your shredded coconut is unsweetened, it’s totally keto-friendly.

More Keto Cookie Recipes

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

Keto Sugar Cookies

2-Ingredient Keto Cookies

Chocolate Peanut Butter Cookies

Keto Protein Cookies

Vegan Chocolate Peanut Butter Cookies

Keto Pumpkin Cookies

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Keto Coconut Cookies

3.8gNet Carbs

These Keto Coconut Cookies are soft coconut almond cookies 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

4.88 from 196 votes

Ingredients

US Customary – Metric

▢ 2 cups Unsweetened Desiccated Coconut 200g
▢ 1 ½ cup Almond Flour 160g
▢ 2 large Eggs or 2 flax eggs if vegan
▢ ½ cup Coconut Oil melted, or butter
▢ ½ cup Granulated Sweetener (100g)
▢ 1 teaspoon Vanilla Extract

Cookies decoration

▢ 3 teaspoons Unsweetened Desiccated Coconut toasted if desired

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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 at 350°F (180°C) for 18-23 minutes or until the sides and top are golden brown.
Cool down on the cookie sheet for 20 minutes. They will harden slightly when cooling down.
Transfer onto a cookie rack to fully cool down to room temperature.

Storage

Store up to 5 days in a cookie jar or freeze for later.

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.

Tools

Getting StartedWhat Is Keto?Macro CalculatorSweetener ConverterMeal PlansRecipe EbooksIntermittent FastingKeto FruitsKeto VegetablesKeto FloursFighting Keto FluHealthy Sweeteners

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Cookie Sheets

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Measuring Cups Set

Cooling Rack

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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%)

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!