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4.67 from 9 votes

Coconut Macaroons {keto / low carb}

Servings: 24
Author: Kasey Trenum



  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper or grease a cookie sheet.
  • Melt butter then add coconut and mix together well.
  • In a separate bowl, add sugar and egg and beat with a mixer until mixture is fluffy.
  • Add butter, coconut, and vanilla to the sugar and egg and combine well.
  • Drop with a small cookie scoop onto the parchment paper and cook for 8-10 minutes or until coconut macaroons become slightly toasted on top and bottom.
  • Make sure to check often as they can burn quickly.
  • Remove from oven and cool on a wire cooling rack.
  • Add 2 tablespoons Lily's Chocolate Chips to a ziplock bag (don't close the bag) and microwave 30 seconds.
  • Press on chips with your hand to see if they are completely melted. Continue microwaving in 15-second intervals until the chocolate chips are melted.
  • Cut a tiny corner off the bag and squeeze melted chocolate so that when you move the bag back and forth over the cookies the chocolate drizzles.
  • Place cookie sheet in the fridge so that chocolate can set.