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  • Writer's pictureChris Benton

RECIPE: Keto Magicaroon Cookies

A delicious Keto Magicaroon cookie
Keto Magicaroon Cookies

I found this recipe around 2 years ago and have been making it ever since I started on my Keto journey. I absolutely love this cookie because it is low in carbs, high in fat, and contains some protein to make it a perfectly rounded Keto cookie.

The first time I made this cookie, a good friend of mine from Waypoint Ranch came over to buy some microgreens from the farm. The cookies were still warm from the oven when Stephanie walked in. I gave her one to try and she fell in love with them. I don't know if she just couldn't understand that these were a type of macaroon cookie or if she just didn't want to say the word macaroon. She started calling these Magicaroon cookies because they were simply magical. From that point on, I have called them my Keto Magicaroon Cookies.

These cookies are the easiest keto cookies you can make. The cookies are chocolately, chewy and nutty with a perfect crunch. Depending on how large you make them or if you switch out any of the ingredients, they come in around 1.5g of carbs per cookie. Take into account the size of the cookie or if you change the ingredients. Adding more sugar based ingredients will change the carb load considerably in some cases.

If you enjoy this cookie, please leave a comment. If you change the ingredients around and want to offer options to other people, please leave a comment. Now, on to the recipe!


4 large egg yolks

1 Tbsp (14g) Unsalted Butter (melted) (Grass fed is best)

3 1/2 Tbsp (50g) Coconut oil (melted)

1/3 Cup (50g) Swerve Confectioners sugar

1 Cup (100g) Unsweetened Coconut Flakes

Heaping 1/3 Cup (45g) Chopped Pecans

Heaping 1/3 Cup (45g) Chopped Walnuts

2/3 Cup (100g) Semi Sweetened Chocolate Chips (I use Lily's chocolate chips)

Optional: You can replace the nuts with other nuts if you don't like Pecans or Walnuts. Sunflower seeds or pumpkin seeds would work also. I would also suggest dried fruit but only dried fruit that doesn't have extra sugar in it. I wouldn't replace the nuts with dried fruit though outright. Adding 25g or 45g of dried cranberries to the recipe above only adds around .5g carb per cookie.


  1. Add your egg yolks, melted butter, and melted coconut oil to a medium bowl. Whisk together until the egg yolks have combined evenly with the oil and butter.

  2. Add the rest of the ingredients and use a rubber spatula to mix everything together until well combined.

  3. Place the bowl in the refrigerator for at least 30 minutes to allow the butter and oil to firm up so it is easier to portion out with a cookie scoop.

  4. Preheat oven to 350F (176C) in a conventional oven. If using a convection oven, reduce the temp to 300F (149C).

  5. Once the mixture is set, use a cookie scoop or tablespoon measure to make 12 balls of cookie dough. Don't handle the dough balls too much though or the butter/oil will warm up and make the cookies droop. Return to the refrigerator if needed to firm them up before baking.

  6. Bake for 8-10 minutes or until golden brown. If you make the cookies larger than above, you may need to give them another 1-3 minutes. Just keep an eye on them.

  7. Remove from oven and let cool to room temperature. If the pan will fit in the refrigerator, I suggest putting them in the refrigerator once room temp until they are firm. This ensures they won't fall apart when you try to devour them.

  8. Enjoy some Magicaroons! Keep refrigerated and eat within 7 days for best flavor.


Serving Size: 1 cookie

Calories: 200

Fat: 19.5g

Carbohydrates: 5g

Fiber: 3.5g

Protein: 5g


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C & L Farms Grows, LLC uses organic practices to raise fish and vegetables using hydroponics, aquaponics, as well as traditional soil based gardening. We only use organic pesticides on our vegetable plants or natural pesticide solutions. This video is NOT sponsored. Some product links are affiliate links which mean if you buy something we'll receive a small commission.

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Make your own potting soil at home with this quick and easy recipe:

Soak Coco Coir block in 1 gallon of water in a large plastic bin or wheelbarrow. Break up the coco coir as it hydrates with the water until it is light and fluffy. Add 2 quarts of Vermiculite and 2 quarts of Perlite to the Coco Coir. Be careful that you do not breathe in the perlite dust. Lightly dampen the Perlite and Vermiculite with some water and then mix into the coco coir until fully mixed. Use as a potting mix for fruit trees, berry bushes, flowers, herbs and vegetables. Can also be used for propagation. Add water to the mix if it dries out in between uses. Do not store it in a sealed container though when wet or you will get mold and mildew.

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