The BEST Keto Funfetti Macaroons - Only 3 Basic Ingredients

These Keto Funfetti Macaroons are such an easy and fun way to celebrate spring! Vibrant pops of pink, yellow and blue can brighten even the gloomiest winter day! Soft and chewy on the inside, crisp and golden on the outside — these are the perfect low-carb macaroons. Plus, since they only require 3 basic ingredients, this is a super easy keto dessert recipe!

Keto Funfetti Dessert

I have to admit that I am the type of person that when I get on a kick with an idea, I kind of obsess over it until the idea has been thoroughly exhausted.

Hence, yet another Keto Funfetti Dessert!

Can you blame me? It has been cold and dreary for a couple of weeks now (yes...here too in Florida we have been getting overcast days!) and there is nothing more cheerful than Funfetti sprinkles in yellow, pink and blue!

So, after keeping them in beautiful jars on my windowsill in my kitchen, I decided it was time to make something with these precious little gems.

That's where this easy keto dessert recipe comes into play! With only a couple of ingredients and about 10 minutes of prep time, these low-carb macaroons come out of the oven screaming for spring, sunny weather and all kinds of Easter happiness!

Macaroon versus Macaron

There is a HUGE difference between a macaroon and a macaron...and I am not talking about just the way the two words are pronounced. Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam.

Coconut macaroons are a MILLION times easier to make than the French macaron. With only 3 basic ingredients, low-carb macaroons can be easily created which makes them the perfect easy keto dessert recipe!

Mr. Grumbles' is a coconut lover, so I have tried quite a few different recipes for coconut macaroons over the years. Loving that coconut macaroons are naturally gluten-free, they are the perfect dessert to bring to any holiday gathering.

So, by simply swapping a few ingredients and recipe ratios, these chewy and moist on the inside, and crisp and golden on the outside, these low-carb macaroons are absolutely delightful. They also keep well for days, making them the perfect treat to bake ahead or give away during the holidays.

Ingredients for Keto Funfetti Macaroons

Most recipes on the internet call for sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added. Many recipes call for it but, from my past experiences making coconut macaroons, there ends up being too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven.

Plus, even though I have the most amazing Keto Sweetened Condensed Milk that takes only 15 minutes to make, I wanted to try to come up with a recipe that didn't require that extra step.

So, instead, I opted to eliminate the keto-sweetened condensed milk in favour of a simple egg white beaten until stiff peaks form. Not only does this keep the ingredient list down to a bare minimum but also makes this a very easy keto dessert recipe!

HOW TO MAKE COCONUT MACAROONS

Begin by combining the coconut, salt and sweetener. For this recipe, you can use any type of sweetener. I used Lakanto which has a 1:1 ratio with regular sugar. If you want to use Allulose or Confectioner Monkfruit Sweetener, make sure you read the package to determine how to swap out the sweetener.

Next, in a bowl, place the egg white. If you are using cream of tartar, sprinkle the cream of tartar over the egg white. Add the salt and beat the egg white until stiff peaks form.

Stiff peaks mean that when you lift the beaters out of the bowl, the "peaks" that are left on the beaters do not fall or move.

Once you have stiff egg whites, carefully fold the egg whites into the coconut mixture until combined.

Finally, using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds onto the prepared baking sheets, spacing about 1 inch apart.

Bake for about 15-18 minutes, until the bottoms and edges are slightly golden and the tops are lightly golden.

Let the macaroons cool on the baking sheet for a minute, then transfer to a rack to cool completely.

Dipping Low Carb Macaroons

I have a confession...I REALLY do not like dipping things in melted chocolate. 9 times out of 10, I end up with more chocolate on my fingers, leftover in the bowl or on my kitchen walls than I do on my keto dessert (that's why I created this Buckeye Fudge recipe!)

However, if you’d like to dip the macaroons in chocolate, melt the chocolate in a microwave-safe bowl, stopping to stir every 30 seconds, until just smooth and creamy. (Alternatively, melt in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, flip them upside down and return them to the lined baking sheets. You can also dip the low carb macaroons in the melted chocolate and then dip the bottom of the macaroon into more Coconut Funfetti Sprinkles.

My preferred method is to simply take sugar-free white chocolate ( I LOVE both the Bake Believe White MELTING chococlate or Lily's White Chocolate Chips), carefully melt them and then drizzle them over the low carb macaroons. Then, before the chocolate dries, I sprinkle more keto funfetti over each coconut macaroon for a beautiful finishing touch.

By adding the white chocolate drizzle as well as the leftover coconut funfetti sprinkles, you end up masking some of the light brown colour from baking the coconut macaroons with vibrant yellow, pink and blue Easter decorations!

Why do my coconut macaroons spread?

Coconut macaroons may spread due to too much moisture. Make sure that if you are using my Keto Homemade Coconut Funfetti Sprinkles, that the coconut if FULLY dry.

Also, make sure that you whip your egg white to stiff peaks. I also do not recommend using carton egg whites as they do not seem to form as stiff peaks as egg whites that come directly from a cracked egg.

How long do coconut macaroons last?

Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container.

To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. 

Do I have to use Cream of Tartar?

Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé.

When whipped, egg whites can swell up to eight times their initial volume. The acidity of cream of tartar helps egg whites achieve their full volume potential, and stabilizes them by helping hold in water and air, therefore creating a stronger and more secure end product.

Also, by preventing the proteins from the egg white from clustering too close together, cream of tartar keeps egg white foam supple and elastic while allowing them to hold their shape during baking.

More Easy Keto Dessert Recipes

• Easy Keto Crispy Cereal Treats - Only 4 Ingredients!
• Keto Chocolate Chip Icebox Cake - Only 5 Ingredients
• Keto 5-Minute Caramelized Candied Pecans - Sugar-Free
• Keto Buckeye Peanut Butter Chocolate Fudge - Sugar-Free
• Keto Edible Cookie Dough - 3 Protein-Packed Healthy Flavours

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