4 Ingredient Coconut Macaroons

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 12 servings


  • 2 whole large egg whites at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup low carb white sugar sweetener
  • 1/4 tsp Sea Salt
  • 2 cups unsweetened shredded coconut
  • 2 oz dark chocolate chips optional, sugar free
  • 1/2 tbsp coconut oil optional


  • Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  • Using a hand mixer, beat the egg whites until medium-stiff peaks form. They should barely move if you tilt the bowl.
  • Slowly add in the sweetener, 1-2 tablespoons at a time, while beating constantly. Once complete, mix in the sea salt and vanilla extract with the mixer.
  • Gently fold in the coconut flakes with a spatula, being careful not to break down the whites.
  • Use a spoon to drop the batter onto the lined pan.
  • Bake dough for 15 to 20 minutes, until golden brown.
  • Make the optional chocolate drizzle: In the microwave, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the mostly cooled macaroons.
  • Cool the macaroons until no longer hot, then refrigerate for about 20 to 30 minutes to set the chocolate.


You can freeze these for up to 3 months. Let cool completely. Then place back on parchment lined baking tray and let sit in the freezer for 30 min. Once, firmly set, combine into a freezer bag for storage. When you're ready to eat them, thaw on the counter or in the fridge!
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