Keto Coconut Macaroons
Martina Slajerova- Ready in 1h
- 1.5 g net carbs
- 59 kcal
- Serves 24
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These keto coconut macaroons dipped in dark chocolate are so light and delicious. They are the perfect treat for the festive season!
Although they are not as chewy as regular coconut macaroons, they are absolutely divine. Toasting the coconut is optional but highly recommended. Just a few minutes in the oven will enhance the flavour.
Recipe Tips
I kept these macaroons simple by omitting the traditionally used condensed milk - which gives it the chewy texture - but if you prefer them chewy, try adding 1/2 to 3/4 cup of my Dairy-Free Keto Condensed Milk or Keto Condensed Milk (uses cream) and skip the sweetener.
You may need more shredded coconut too just to compensate for the extra moisture (Note: Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.)
To help the chocolate solidify quickly, the melted chocolate should be cooled to room temperature before decorating. Placing the macaroons in the freezer for 10 minutes will also speed up the process.
Step-by-step
Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 4-5 minutes. Remove from the oven and let it cool down.
Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks.
To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the almond extract.
Using a spoon and your hands, create 22-24 small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed.
Bake the macaroons at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 10 minutes, and then turn the temperature down to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional) and bake for 20 more minutes.
Remove the macaroons from the oven and let them cool down on a cooling rack.
Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
Decorate the macaroons by dipping the bottom parts in melted dark chocolate. Place them back on the tray. Drizzle any leftover chocolate on top of the macaroons. Place in the fridge for 10-15 minutes or until set.
The macaroons can be stored at room temperature for up to a week, or in the freezer for up to 6 months.
Recipe
Keto Coconut Macaroons
★★★★★4.8These easy keto coconut macaroons dipped in dark chocolate are so light and delicious. They are the perfect ...
- Hands on
- 20m
- Overall
- 1h
- Servings
- 24
- 1.5 g
- Net carbs
- 2.9 g
- Protein
- 3.6 g
- Fat
- 59
- kcal
Ingredients makes 22-24 macaroons
Instructions
Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 4-5 minutes. Remove from the oven and let it cool down.
Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks.
To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the almond extract.
Using a spoon and your hands, create 22-24 small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed.
Bake the macaroons at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 10 minutes, and then turn the temperature down to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional) and bake for 20 more minutes.
Remove the macaroons from the oven and let them cool down on a cooling rack.
Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
Decorate the macaroons by dipping the bottom parts in melted dark chocolate. Place them back on the tray. Drizzle any leftover chocolate on top of the macaroons. Place in the fridge for 10-15 minutes or until set.
The macaroons can be stored at room temperature for up to a week, or in the freezer for up to 6 months.
Nutrition per macaroon
Carbs 12%Protein 23%Fat 65% of calories
- Net carbs
- 1.5 g
- Total carbs
- 6.4 g
- Fiber
- 1.8 g
- Sugars
- 1.1 g
- Protein
- 2.9 g
- Fat
- 3.6 g
- Saturated fat
- 2.3 g
- Calories
- 59 kcal
- Sodium
- 24 mg · 1.05% RDA
- Magnesium
- 16 mg · 4.08% RDA
- Potassium
- 76 mg · 3.8% EMR
Nutrition by ingredient
| Per macaroon | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut, dried, desiccated, shredded (organic, unsweetened) | 0.7 g | 1.9 g | 1.2 g | 31 |
| Egg white, fresh | 0 g | 0.6 g | 0 g | 3 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) | 0 g | 0 g | 0 g | 0 |
| Extra dark chocolate, 90% cocoa (cacao) | 0.6 g | 0.4 g | 2.4 g | 24 |
| Total | 1.5 g | 2.9 g | 3.6 g | 59 |
Serving size macaroon
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (32)
As Franziska once said, you are truly the queen of the kitchen! I use your recipes quite often and I have a few of your books. Thank you for what you do!
Thank you so much Mary, that's so kind of you to say! ❤️
Have you tried adding a shot of espresso to the chocolate? Would it still taste good? A friend of mine suggested it and I was like ouuu 😊
I have not but will do next time! 😊 I think that an espresso shot would be fine (not too much moisture) or you could use instant coffee instead, 1 to 3 teaspoons dissolved in 1-2 tablespoons of hot water, depending on how much coffee flavour you like.
Bonjour I just want to know if this recipes work with fresh shredded coconut. If so, is there any change to make in the ingredients list? Thanks
That's an interesting thought! I have actually never used fresh coconut in recipes. My worry is that they may not crisp up. They will eventually but you may need to dehydrate (bake on low) for longer until crisp.
Hi! So I am making these today and just one question. You state 3 cups of coconut and then have 8oz next to it. 3 cups would be 24 oz. Which am I supposed to use? I went to start and then was afraid to use too much or too little coconut.
Any guidance would be greatly appreciated 😁
XO,
Jenna
Hi Jenna, 3 cups of unsweetened coconut should be 225 g /8 oz. There may be a small difference but it will be very close to this value. Or you could use a kitchen scale and measure out the 8 oz. I did use a kitchen scale just to be sure. If you use too much the macaroons would be too dry. I hope this helps! 😊
I made these -- they were simple to make and really delicious to eat! The trick is limiting myself - I love coconut.
Thank you for sharing the recipe.
Thank you Tera!
Omygoodness. I made these tonight. They are fabulous. Yes please do roast your coconut first. I folded in a 1/4 cup of crushed pecans hoping my hubby would eat these. Then I did dip my cookies in a chocolate syrup before putting on my plate. ( I made it with : 1/3 cup of heavy whipping cream, heat in microwave 1 minute, pour in 3oz of sugarfree chocolate chips, stir til mixedand thick.). Hubby hates coconut so I had to make him cinnamon pecans. I had to come to bed to get away from the plate. Thank you this was the perfect mounds candy bar but keto. I will be back for more recipes.
Heather, thank you so much for your lovely feedback and tips for a pecan option! ❤️
I LOVE these. ❤️ I reduced the baking time by five minutes and added a little peanut butter to the chocolate. I also added a big dollop of cream cheese on the top since I'm using these as my "satiating snack" on a new meal plan I'm on. 😊 It's tough to not have sugar when you first start out and these are awesome. I also love that they're crispy!
NOTE: I halved these and also noticed it needed more coconut (was liquidy)... so I just added more. Easy peasy. 😊
Thank you for your lovely feedback, Katie! ❤️
At what point do you add the "evaporated milk"??....I tried, and when I mixed in the coconut there was way too much egg mixture, and then after the almond extract... It deflated and was just coconut and a bit watery..cooked them way longer, didn't stick together completely, but they taste fine. Not sure what happened?
Any advice? Thanks!
I think you may need to add more coconut. It seems like there was too much moisture. It was just a guess with the keto condensed milk, I haven't tried it. Thank you for the feedback, I will mention it!
I made a different version...incredibly moist.
2 cups of unsweetened coconut
1/2 coconut milk
1/4 cup of egg whites
2 tbsp of Swerve
Just mix and divided into 12
baked at 350 for 16-18 minutes. Not crispy...super moist.
They are not meant to be as crispy as "regular" macaroons but they are not that moist either, at least not the batches I've made so far. If you prefer them crispier, then it's better to bake them for longer at a reduced temperature to "dry the out". These are quite dry - you might like them: Keto Double Chocolate Macaroons
Mine turned very dry... any suggestions?
Hi Adelina, they are not meant to be moist but if you prefer them that way, you can reduce the baking time by 5 minutes. I hope this helps!
You are NOT kidding about the easy part. I was shocked I could make these and they turned out delicious! Thanks!!
Thank you Ann!
Taste great but dint rise up
Like the pic.
Hi Patrick, they are not supposed to rise a lot as there is no raising agent.
Just a thought - mightn't it be possible to add say 1/4 teaspoon of xanthan gum to help? Or what about baking powder?
I think that gluten-free baking powder is a better option as a raising agent. Xanthan gum will affect the texture but not how they rise.
These treats turned out great. They are delicious. Thank you.
Than you
These are FABULOUS!!! I’m going to make a triple batch to give away for holiday cookies. No one will know they are sugar free! The next batch I will be generous with the chocolate. So good! Thanks
Thank you Cobi, I'm glad you like them!!
Is shredded coconut the same as coconut flakes?
Coconut flakes are bigger than shredded coconut. I suppose you can pulse them a few times in a food processor and the effect will be very similar.