Keto macaroons that taste like sugar cookies?! Yes, please! With the addition of two simple ingredients, these macaroons take on a sugar-cookie flavor while remaining low carb. Prefer classic macaroons? Omit the two flavoring ingredients and enjoy traditional keto macaroons instead.
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What could be better than macaroons that taste like sugar cookies? Keto-friendly macaroons that taste like sugar cookies. By adding two flavoring elements, these low-carb macaroons transform from a delicious coconut treat into something that truly evokes sugar cookies. The recipe works both ways—use the extra ingredients to get a sugar-cookie profile or leave them out for classic macaroons.
These cookies are very easy to make. You won’t need to whip egg whites to soft peaks like many macaroon recipes require, so the process stays simple. The addition of butter gives the macaroons a rich, buttery flavor that makes them stand out. They’re perfect for a cookie tray and appeal to both keto and non-keto eaters.
Ready to bake?
Ingredients Used in Keto Sugar Cookie Macaroons
Unsweetened macaroon-style coconut (or unsweetened shredded coconut)
Macaroon coconut yields a more cookie-like texture, but unsweetened shredded coconut works well too. Use what you prefer.
Coconut flour
Granulated erythritol or granular Swerve — a light sprinkle on top enhances the sugar-cookie resemblance.
Buttercream flavoring concentrate (optional) — this is one of the two special ingredients that makes these taste like sugar cookies. If you want standard macaroons, omit it.
Other ingredients:
- Butter (melted)
- Vanilla extract
- Large egg
How to Make Keto Sugar Cookie Macaroons
Very easy to prepare: Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the melted butter, vanilla extract, buttercream flavoring (if using), and the egg until well combined. In a medium bowl, mix the confectioners-style erythritol (or powdered Swerve), macaroon coconut (or shredded coconut), and coconut flour until evenly combined.
Note: If you prefer classic macaroons, skip the buttercream flavoring.
Add the wet mixture to the dry ingredients and stir until combined. If you use finer macaroon-style coconut, the batter will be a bit drier and denser than with shredded coconut—this won’t affect the outcome.
Scoop tablespoon-sized portions onto a non-stick baking sheet or a baking mat. If you want the sugar-cookie finish, sprinkle a little granular erythritol on top of each unbaked macaroon. Bake at 375°F for 12–15 minutes, or until lightly golden.
These yield about 12 macaroons per batch, and you can easily multiply the recipe. If you’d like to make them look and feel even more like sugar cookies, try this optional method:
- Place granular erythritol in a small bowl.
- Roll each tablespoon portion into a ball.
- Roll the ball in the erythritol.
- Gently flatten each into a mini sugar-cookie shape.
- Watch them closely while baking since flattened cookies may take less time—about 8 minutes in some ovens.
For classic macaroons, simply skip the buttercream flavoring and the top sprinkle.
Nutrition Facts for Keto Sugar Cookie Macaroons
- 50 calories per macaroon
- 4 g fat
- 0 g protein
- 0.84 g net carbs
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If you enjoyed this recipe, please share it. I hope you love these low-carb macaroons—whether you make them as sugar-cookie knockoffs or as classic macaroons.
Keto + Low Carb Sugar Cookie Macaroons
Ingredients
- 2 tbsp butter, melted
- 1/4 tsp vanilla extract
- 8 drops buttercream concentrate (omit for standard macaroons)
- 1 large egg
- 1/4 cup Swerve Confectioners (or powdered erythritol)
- 1/2 cup unsweetened macaroon coconut (or shredded coconut)
- 2 tbsp coconut flour
- granular erythritol (to sprinkle on top; omit for standard macaroons)
Instructions
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Preheat oven to 375 F.
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In a small bowl, combine melted butter, vanilla extract, buttercream extract (omit for regular macaroons), and the egg. Beat with a fork until combined. In a medium bowl, combine powdered sweetener, macaroon coconut (or coconut flakes), and coconut flour. Mix to combine.
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Add the wet ingredients to the dry and stir until evenly mixed.
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Scoop tablespoon-sized portions onto a non-stick sheet or silicone mat. If desired, sprinkle granular erythritol on top of each unbaked cookie (omit for classic macaroons).
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Bake at 375 F for 12–15 minutes, or until lightly golden.
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Cool and enjoy.
Notes
- Place granular erythritol in a small bowl.
- Roll tablespoon portions into balls.
- Roll each ball in the erythritol and lightly press into a sugar-cookie shape.
- Flattened cookies bake faster—watch closely; some ovens finish in about eight minutes.
If you don’t have buttercream extract or prefer classic macaroons, omit that ingredient.
Adapted from Trader Joe’s Butter Coconut Macaroons recipe.
Calories from Fat 36
Nutrition Disclaimer
Nutrition facts are included as a courtesy and are estimates based on the ingredients used. Accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.