Coconut Keto Meringue Cookies
These Coconut Meringue Cookies are a sweet treat that you can make any time and they are guilt-free! They are so light and airy, and taste like little coconut clouds!
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These amazing little coconut bites of goodness are crispy and fluffy with the perfect amount of sweetness!
If you’re looking for an easy Keto dessert these Coconut Meringue Cookie are a combination of coconut macaroons and meringues with yummy coconut flavor. And the best news is they are Keto and gluten-free!
The delicious coconut flavor comes from pure coconut extract and shredded coconut, but you can add just about any flavor to these, that you’d like!
What’s in Keto Meringue Cookies
- Egg whites
- Swerve confectioners
- Unsweetened coconut, finely shredded
- Coconut extract
- Vanilla extract
- Cream of tartar
- Salt
*Exact measurements are listed in the recipe card below.
How to Make Keto Coconut Meringues
Preheat oven to 225°F.
In the clean and dry bowl of a stand mixer, add the egg whites and beat until you get soft peaks.
Add in the cream of tartar and mix in the Swerve slowly, and continue beating until you have stiff peaks. Add in the salt, vanilla and coconut extracts. Mix until well combined.
If you don’t have a stand mixer, you can use a large clean and dry bowl and a hand mixer.
Fold in the finely shredded coconut.
Scoop the batter using a cookie scoop (or two spoons) onto a baking sheet lined with a Silpat or parchment paper.
Bake for 30-40 minutes or until slightly golden. Leave in the oven for 1 hour, with the oven turned off.
Store at room temperature in an airtight container for 2-5 days.
Tips for Perfect Coconut Keto Meringues
Though these Keto Meringue Cookies are easy to make, there are a few tips to ensure they turn out great every time:
What Sweetener is Best for Sugar Free Meringues?
You can use most any brand of Keto sugar substitutes but you’ll want to use the confectioners form. I used Swerve in this recipe, but you can used powdered Monk Fruit or Allulose if you prefer. The sweetness may vary a bit from depending on the type you use, so you may want to taste the meringue as you go.
How to Help Egg Whites Stiffen
You’ll want to always start out with a really clean and dry bowl. Moisture can prevent your eggs white from reaching proper peaks.
If your making these in a humid environment, it may be a little harder to get the meringues to form. Try adding a 1/2 teaspoon white vinegar to the egg whites. This can help to stabilize them.
Resist Over-Mixing Coconut Meringues
When adding the coconut to this recipe, fold it in gently. Over-mixing could result in your meringues deflating.
Are Meringue Cookies Keto?
These sugar free Coconut Meringue Cookies are PERFECT on Keto! They only have a trace amount of carbs comes from the coconut but because there is so little per cookie, there’s less than one net carb per cookie.
More Keto Coconut Recipes
- Coconut Shrimp with Dipping Sauce
- Thai Curry Coconut Grilled Chicken
- Coconut Lime Cupcakes
- Coconut Lime Fat Bombs
- Thai Coconut Curry Chicken Soup
- Coconut Granola
- Strawberry Coconut Fat Bombs
- Thai Red Curry Coconut Pork
- Coconut Ice Cream
- Toasted Coconut Butter
- Strawberry Coconut Cream Mousse
More Keto and Low Carb Desserts
- Chocolate Chip Cookies
- Mocha Meringue Cookies
- Salted Caramelized Brownies
- Peanut Butter Cookies
- Mini Pavlova with Berries and Cream
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Coconut Keto Meringue Cookies
RECIPE VIDEO
Ingredients
- 3 egg whites, at room temperature
- 1/2 cup Swerve confectioners
- 1/3 cup unsweetened coconut (finely shredded)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure coconut extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat oven to 225°F. In the clean and dry bowl of a stand mixer, add the egg whites and beat until you get soft peaks. Add in the cream of tartar and mix in the swerve slowly, and continue beating until you have stiff peaks.
- Add in the salt, vanilla and coconut extracts. Mix until well combined. If you don’t have a stand mixer, you can use a large clean and dry bowl and a hand mixer. Fold in the shredded coconut.
- Scoop the batter using a cookie scoop (or two spoons) onto a baking sheet lined with a Silpat or parchment paper.
- Bake for 30-40 minutes or until slightly golden. Leave in the oven for 1 hour, with the oven turned off.
- Store at room temperature in an airtight container for 2-5 days.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on May 11, 2018, updated on August 10, 2021 with new photos and helpful tips.
If you have a bit if lemon to hand rub your bowl and whisk lightly with it (either juice or peel) before you use them to whisk the meringues, it will ‘degrease’ them
Thanks for the tip!
Can these be frozen?
They can be frozen for a short period. I would not freeze them for over a month, at the most. Meringue is delicate and tends to absorb moisture, so when you thaw them, allow then to sit on parchment paper uncovered.
I won’t even use a pinch of salt next time I make them they taste salty to me.
otherwise they turned out great
How many carbs are in a cookie?
The carbs are so low, they are a trace amount.
Mine turned out PERFECT! I think people that have never made meringue before don’t know to not use a plastic bowl! And beaters/bowl must be clean clean clean. Also, not a drop of yolks can be in the egg whites. I am in keto heaven with these!!
Texture and taste were great but mine ended up much flatter. I definately had shiny stiff peaks too!
I’m not sure why that would be. Maybe it’s a bit more humid where you are? It’s the only thing I can think of that would cause that.
Hi! I tried these and I’m not sure what I did wrong…I baked them at 275 for 30 mins and let them sit in the oven for about 1 hour 20 mins and they’re still sticky. I tried baking them for an extra 10 mins but that didn’t seem to help. Any ideas?
Hi Lauren,
Is it really humid where you are? I can’t imagine why they’d still be sticky after that much time, honestly. To get them crunchy all the way through, it’s best to let them sit in the oven (warm, but turned off) for 2 hours. I would try baking them a little longer and without opening the oven, turn it off and let it sit for another hour or so. They really shouldn’t need that much longer unless it’s super humid where you are.