In the mood for a treat that is chewy, nutty, sweet with some chocolate? Then these keto-friendly coconut macaroons with chocolate are just the thing for you. In addition to being low-carb, they are dairy-free, gluten-free with a paleo option, are made without flour, and are absolutely easy to make! Simply put, they are all you could ask for from a sugar-free treat.
Jump to:
- Why This Recipe Works
- What is the difference between a coconut macaroon and a macaron?
- Ingredient Notes
- How To Make Sugar-free Keto Coconut Macaroons
- Can I use Powdered Allulose or Erythritol in Place of Swerve?
- How do I make Paleo Macaroons?
- Storing
- Low-Carb Coconut Macaroons Useful Tips
- Other Frequently Asked Questions
- More Sugar-Free Dessert Recipes to Try!
- 📖 Recipe
If you love keto desserts and snacks like a do, then you certainly want to also check out my keto chocolate crinkle cookies and keto gluten-free peanut butter chocolate chip cookies recipes.
Why This Recipe Works
Keto coconut macaroons are the perfect sugar-free treats to brighten any day or occasion. The combination of soft and sweet, paired up with some rich chocolate creates a flavor profile that is appetizing, well-rounded, and filled with nutty textures. They are also perfect for holidays such as the passover or Christmas!
- They are moist and delicious yet made without flour!
- Sugar-free: the perfect sugar-free macaroons! This makes them great to have as a healthy snack or dessert.
- Easy: made without flour, this is an easy one-bowl recipe that you can quickly whip together when you need a healthy snack!
- Diet-friendly: in addition to being sugar-free, this easy keto coconut macaroons recipe is naturally low-carb, dairy-free and gluten-free with a paleo option, which means they can easily be enjoyed by those with food allergies.
What is the difference between a coconut macaroon and a macaron?
While both desserts can trace their origins to Italy, there are some key differences. One difference is that traditional coconut macaroons are held together by combining shredded (grated) coconut with a sweetener, such as sugar, and a binding agent, such as condensed milk. Macarons, on the other hand, are held together by almond meal and sugar. Here is a simple breakdown:-
- BASE: Macaroons are drop cookies made of egg whites or condensed milk, sugar, and grated coconut (on occasion they also contain almond paste and a little flour). Macarons, on the other hand, are French meringue-based round cookies made from beaten egg whites that have been mixed with sugar and almond meal, which are then joined in the middle with a ganache or buttercream filling.
- COST: Macarons are more expensive. First, almond meal which is a key ingredient in making them, tends to be costly. Making macarons also involves more skill, time, and patience which often comes with a price.
- DIFFICULTY: In comparison to making macarons, making coconut macaroons is a pretty easy process, which normally only requires mixing ingredients in one bowl.
- TIME: Making macarons is more time-consuming. The dough has to be hand-mixed, piped to a baking tray then allowed to dry, in order to form a coating that prevents the cookies from bursting. Coconut macaroons, on the other hand, do not have a resting time.
Ingredient Notes
Here are the ingredients you will require to make some keto-friendly coconut macaroons with chocolate:
- egg whites – these help bind the low carb coconut macaroons. For best results, make sure to carefully separate the whites from the yolks; you can always use the yolks for some other recipes, no wasting here!
- salt – you only require a pinch, to keep the macaroons balanced.
- one vanilla pod or vanilla extract – if using, cut the vanilla pod lengthwise and scoop out the paste.
- powdered sugar-free sweetener – I used powdered swerve to keep this recipe sugar-free but feel free to use powdered paleo-approved sweeteners, if on a paleo diet.
- Unsweetened shredded coconut (unsweetened coconut flakes) – this is the key ingredient when making macaroons. I would say look for unsweetened, dried, or desiccated coconut that does not contain any sugar to keep it low carb (the sneaky carbs tend to be everywhere)!
- no-sugar added orange juice – This is optional, but using just two tablespoons of orange juice will help keep them moist. Coconut macaroons are one of the traditional holiday treats here at the South of Germany and if there is a tip I have learned that I have to share about making them, then this is it.
- sugar free chocolate chips or bar – feel free to use either chocolate chips or a chocolate bar here as the chocolate will be melted down.
How To Make Sugar-free Keto Coconut Macaroons
Here is an overview of how to make low-carb coconut macaroons, but be sure to check out the detailed recipe card below for the full instructions.
- Preheat the oven at 320°F or 160° C (two-sided or top and bottom heating). Add the egg whites into a large bowl and beat until foamy. Stir in the salt, vanilla paste or extract, powdered sweetener, and orange juice (optional) and combine.
- Using a spoon or a spatula, carefully fold the coconut flakes into the egg white mixture and try not to stir. This process prevents the air whisked into the whites from escaping. Next, cover one baking tray with parchment paper. Using a cookie scoop or two spoons, scoop and form little heaps on the prepared baking tray. Leave enough space between each keto coconut macaroon heap, so they do not touch each other (as a tip, wet your hands using water and use them to shape the balls once scooped). Also, make sure to press the batter firmly into the cookie scoop.
- Bake for 15 to 20 minutes, OR until the tops turn slightly brown. Allow the coconut macaroons to cool for at least five minutes before transferring them to a grid so they can cool further. Otherwise, they may break when moving them.
- While the macaroons are cooling, prepare the dipping chocolate.
- Add the sugar-free chocolate chips or bar to a small microwaveable container and warm at 600 watts, for about 1-2 minutes stirring from time to time (approximately every 15 seconds), until melted.If using a chocolate bar, cut the chocolate into small cubes and place these in a heat-proof glass or metal bowl. Add about an inch of water in a small pot and set the bowl directly in the pot. Bring the water to simmer and stir the chocolate until melted. If pressed for time, then simply melt the chocolate in the microwave at 600 watts for approximately 1-2 minutes, or until melted. Keep stirring every 15 seconds. Add a further 2-5 minutes, if not completely melted.
- Dunk the lower part of the coconut macaroons into the melted chocolate. After dripping off a little you can put them back onto the parchment paper you used for baking and leave until the chocolate becomes firm again. Drizzle some chocolate on top; allow the drizzle to firm up then serve and enjoy or store appropriately.
Can I use Powdered Allulose or Erythritol in Place of Swerve?
The answer is yes, you can use powdered allulose or erythritol in place of swerve for keto coconut macaroons at a 1:1 ratio. At a 70-80% sweetness level to that of sugar, allulose has an equal sweetness and can also be used in this recipe. Swerve is made out of a blend of erythritol and oligosaccharides.
How do I make Paleo Macaroons?
This is a versatile recipe that you can vary to suit what you have in your kitchen! To make paleo coconut macaroons, simply swap the powdered swerve for a paleo-friendly powdered sweetener such as coconut sugar or monk fruit. Also, make sure to use paleo-compliant chocolate chips.
Below are a few other variations or substitutions to try:
- Flavor: feel free to use different spices and aromas. My favorites include cinnamon, vanilla, rum, almond extract, orange zest or juice, etc.
- Vegan Option: make this recipe vegan by using vegan egg whites and vegan chocolate.
- Use regular powdered sugar if not on a low carb or sugar-free diet.
Storing
- Store these sugar-free and low carb coconut macaroons in an airtight cookie jar in a cool and dry place for up to 7 days.
- They will keep in the fridge for up to two weeks (in this case, it is also important to keep them in an airtight container as they otherwise tend to absorb moisture from the atmosphere and become sticky and soft, which also changes their flavor).
- You can keep them in the freezer for up to 3 months.
Low-Carb Coconut Macaroons Useful Tips
Here are some things to keep in mind while you make this tasty recipe.
- Fold the coconut flakes to the whipped egg whites to avoid knocking out the air from the egg whites, which may lead to flat macaroons.
- You can dip the cookie scoop or spoons in a glass of water so the batter doesn't stick to the utensils.
- Only scoop small amounts of batter (equivalent to about one and a half tablespoons) and make sure to press this firmly in the cookie scoop. Release the scooped batter gently to the baking tray.
- For moist keto coconut macaroons, pay attention to your oven heating and not to allow it to get too hot. If your oven tends to heat up quickly, then, by all means, use bottom element heating. Also, take care not to bake them for too long.
- To give the coconut macaroons a great shape, dip your hands in cold water then shape them on the baking tray just before baking.
- One more thing, I would say pay attention when trying to vary the recipe, especially when experimenting with extra ingredients, such as extra coconut flakes or stirring in ground nuts. Add too much and the extra ingredients may leave you with dried-out macaroons.
Other Frequently Asked Questions
Yes! As long as the coconut is not sweetened, then it is fine. Coconut is high in zinc, iron, and dietary fiber. It is also loaded with good fats, making it perfect for the low-carb diet. Three tablespoons of unsweetened shredded coconut will have on average 10 grams of fat, 3 grams carbs, and 2 grams fiber. At one gram net carbs, it keto. You can check out more of its nutritional information here.
The simple answer is no. Traditional coconut macaroons are stuffed with refined and artificial sugars and ingredients such as sweetened condensed milk which makes them not keto. This recipe, however, does not contain any sweetened condensed milk and, instead, is made with wholesome keto-friendly ingredients.
More Sugar-Free Dessert Recipes to Try!
- Easy Mocha Keto Chocolate Cake
- 5-Ingredient No-Bake Keto Peanut Butter Balls
- Instant Pot Peanut Butter Cheesecake
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📖 Recipe
Easy Paleo Low-Carb Keto Coconut Macaroons
Equipment
Ingredients
- 4 egg whites use large eggs, at room temperature.
- 100 g (3.53oz) powdered swerve or a suitable powdered paleo-friendly sweetener for paleo.
- 200 g ( 2¼ cups) unsweetened finely shredded coconut
- 2 tablespoons orange juice (use one with no added sugar)
- 1 teaspoon vanilla pod, paste, or extract if using the pod, cut lengthwise and scrape out the paste.
- pinch salt
DIPPING CHOCOLATE
- 100 g (¾ cup) sugar-free chocolate chips or a sugar-free dark chocolate bar
Instructions
- Preheat the oven at 320°F or 160° C (two-sided or top and bottom heating). Add the egg whites into a large bowl and beat until foamy. Stir in the salt, vanilla paste or extract, sugar-free powdered sweetener (or paleo alternative), and orange juice (optional) then combine.4 egg whites, 100 g (3.53oz) powdered swerve, 1 teaspoon vanilla pod, paste, or extract, pinch salt, 2 tablespoons orange juice
- Using a spoon or a spatula, carefully fold the unsweetened shredded coconut into the egg white mixture and try not to stir. This process prevents the air whisked into the whites from escaping.200 g ( 2¼ cups) unsweetened finely shredded coconut
- Cover one baking tray with parchment paper. Using a cookie scoop or two spoons, scoop and form little heaps or balls on the prepared baking tray. Leave enough space between each coconut macaroon heap, so they do not touch each other (as a tip, wet your hands using water and use them to shape the balls once scooped). Also, make sure to press the batter firmly into the cookie scoop.
- Bake for 15 to 20 minutes, OR until the tops turn slightly brown. Allow the Keto coconut macaroons to cool for at least five minutes before transferring them to a grid so they can cool further. Otherwise, they may break when moving them.
- While the macaroons are cooling, prepare the dipping chocolate.
DIPPING CHOCOLATE
- Add the sugar-free chocolate chips or bar to a small microwaveable container and warm at 600 watts, for about 1-2 minutes stirring from time to time (approximately every 15 seconds), until melted.If using a chocolate bar, cut the chocolate into small cubes and place these in a heat-proof glass or metal bowl. Add about an inch of water in a small pot and set the bowl directly in the pot. Bring the water to simmer and stir the chocolate until melted. If pressed for time, then simply melt the chocolate in the microwave at 600 watts for approximately 1-2 minutes, or until melted. Keep stirring every 15 seconds. You can some 2-5 minutes more, if not completely melted.
- Dunk the lower part of the coconut macaroons into the melted chocolate. After dripping off a little you can put them back onto the parchment paper you used for baking and leave until the chocolate becomes firm again. Drizzle some chocolate on top; allow the drizzle to firm up then serve and enjoy or store appropriately.100 g (¾ cup) sugar-free chocolate chips
Video
Notes
- Fold the unsweetened coconut flakes (shredded coconut) to the whipped egg whites to avoid knocking out the air from the egg whites, which may lead to flat macaroons.
- You can dip the cookie scoop or spoons in a glass of water so the batter doesn't stick to the utensils.
- Only scoop small amounts of batter (equivalent to about one and a half tablespoons) and make sure to press this firmly in the cookie scoop. Release the scooped batter gently to the baking tray.
- For moist keto coconut macaroons, pay attention to your oven heating and not to allow it to get too hot. If your oven tends to heat up quickly, then, by all means, use bottom element heating. Also, take care not to bake them for too long.
- To give the coconut macaroons a great shape, dip your hands in cold water then shape them on the baking tray just before baking.
- One more thing, I would say pay attention when trying to vary the recipe, especially when experimenting with extra ingredients, such as extra coconut flakes or stirring in ground nuts. Add too much and the extra ingredients may leave you with dried-out macaroons.
- Flavor: feel free to use different spices and aromas. My favorites include cinnamon, vanilla, rum, almond extract, orange zest or juice, etc.
- Vegan Option: make this recipe vegan by using vegan egg whites and vegan chocolate.
- Use regular powdered sugar if not on a low carb or sugar-free diet.
- Store these sugar-free and keto coconut macaroons in an airtight cookie jar in a cool and dry place for up to 7 days.
- They will keep in the fridge for up to two weeks (in this case, it is also important to keep them in an airtight container as they otherwise tend to absorb moisture from the atmosphere and become sticky and soft, which also changes their flavor).
- You can keep them in the freezer for up to 3 months.
Sandhya Ramakrishnan
I love coconut macaroon and this looks just so good! I am so tempted to try a batch. Love your detailed recipe.
Eva
Lovely recipe to make refined sugar-free macarons! I am pretty new to the sugar-free world and I learn with pleasure that a favourite dessert like macarons can be adapted with a perfect outcome!