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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.
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Hands-on Overall
Serving size macaroon
Nutritional values (per macaroon)
Net carbs1.5 grams
Protein2.9 grams
Fat3.6 grams
Calories59 kcal
Calories from carbs 12%, protein 23%, fat 65%
Total carbs3.3 gramsFiber1.8 gramsSugars1.1 gramsSaturated fat2.3 gramsSodium24 mg(1% RDA)Magnesium16 mg(4% RDA)Potassium76 mg(4% EMR)
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.
Ingredients
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)
Calories59kcal
Net Carbs1.5g
Carbohydrates3.3g
Protein2.9g
Fat3.6g
Saturated Fat2.3g
Fiber1.8g
Sugar1.1g
Sodium24mg
Magnesium16mg
Potassium76mg
Detailed nutritional breakdown (per macaroon)
| Total per macaroon |
| 1.5 g | 2.9 g | 3.6 g | 59 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.7 g | 1.9 g | 1.2 g | 31 kcal |
| Egg white, fresh |
| 0 g | 0.6 g | 0 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) |
| 0 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.6 g | 0.4 g | 2.4 g | 24 kcal |
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