High-Protein Keto Coconut Macaroons
These are golden, chewy coconut macaroons piled high in a bowl and topped with shredded coconut. A high-protein, low-carb version of the classic coconut treat that’s naturally gluten-free and irresistibly delicious.
Why You’ll Love This Recipe
- Soft, chewy coconut texture with golden edges
- High protein boost from whey protein powder and egg whites
- Classic coconut flavor with zero sugar
- Quick and easy one-bowl recipe ready in under 25 minutes
- Perfect for snacking, dessert, or meal prep
Ingredients (Makes 12–15 macaroons)
- 2½ cups (200g) unsweetened shredded coconut
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup allulose or monk fruit sweetener
- 3 large egg whites
- 1 tsp vanilla extract
- ¼ tsp salt
- Extra shredded coconut for topping
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk egg whites, sweetener, vanilla extract, and salt until frothy.
- Add shredded coconut and protein powder. Mix until fully combined and sticky.
- Scoop rounded tablespoons of the mixture and gently shape into mounds on the baking sheet.
- Sprinkle extra shredded coconut on top.
- Bake for 12–18 minutes until golden brown on the edges.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Prep Time: 10 minutes Bake Time: 12–18 minutes Total Time: 30 minutes
Nutrition (Per Macaroon)
- Calories: ~95
- Protein: 4g
- Total Carbs: 5g
- Net Carbs: 2g
- Fat: 8g
