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.
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If you love keto desserts and snacks like a do, then you certainly want to also check out my keto chocolate crinkle cookies and low-carb peanut butter chocolate chip cookies recipes.
what makes these coconut macaroons so good
- They are moist and delicious.
- Sugar-free and flourless.
- Perfect for holidays such as Christmas or the Passover.
- Easy one-bowl recipe.
- Diet-friendly: sugar-free, low-carb, naturally gluten-free, dairy-free, with a paleo option.
ingredient notes
Here is a summary of the ingredients you will need to make this recipe, and possible options for substitution. The full measurements and detailed step-by-step instructions have been provided in the recipe card below.
- Egg whites: To be used as a binder. Make sure to carefully separate the whites from the yolks.
- A pinch of salt to balance the flavors.
- Vanilla: use either a pod or extract.
- Powdered sugar-free sweetener.
- Unsweetened shredded coconut.
- No-Sugar added orange juice.
- Sugar-free chocolate chips or bar: Either can be used, as we are going to be melting these.
how to make keto coconut macaroons
- Preheat the oven at 320°F or 160° C (two-sided or top and bottom heating):
- In a large bowl, beat egg whites until foamy. Add salt, vanilla paste or extract, powdered sweetener, and sugar-free orange juice (optional). Mix until combined.
- Fold coconut flakes into the egg white mixture gently with a spoon or spatula.
- Line a tray with parchment, scoop batter into heaps, and press firmly. Shape with wet hands if needed.
- Bake until macaroons are slightly brown on top.
- Let macaroons cool for 5 minutes before moving them to a grid for further cooling.
- Prepare the dipping chocolate while macaroons cool.
- Melt sugar-free chocolate chips or bar in the microwave or using a water bath.
- Dunk the bottom of the macaroons in melted chocolate and set them on parchment paper.
- Drizzle melted chocolate on top, let it firm up, then serve or store.
Related recipes: For more low-carb recipes, try our keto candied pecans, keto deviled egg salad, and parsley cilantro Chimichurri, next!!
Craving more paleo and keto-friendly recipes? Then make our boiled chicken drumsticks, healthy beef mince, and low-carb kurkuri okra, next!
how do I make paleo macaroons?
For paleo coconut macaroons, replace powdered swerve with paleo-friendly sweeteners like coconut sugar or monk fruit, and use paleo-compliant chocolate chips.
variations
- 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.
refrigeration and freezing
Store the macaroons in an airtight container in a cool, dry place for up to a week. They can be stored in the fridge for up to 2 weeks or frozen for up to 3 months.
tips to nail this recipe
- Gently fold coconut flakes into whipped egg whites to maintain their airiness and avoid flat macaroons.
- Dip cookie scoop or spoons in water to prevent the batter from sticking.
- Scoop small, firmly pressed amounts of batter onto the baking tray.
- Monitor oven heat to keep macaroons moist; use bottom element heating if the oven heats up quickly and avoid overbaking.
- For a great shape, shape macaroons using wet hands.
- Be cautious when adding extra ingredients like coconut flakes or ground nuts, as too much can dry out the 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.
The answer is yes, you can use powdered allulose or erythritol in place of swerve 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.
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.
more sugar-free dessert recipes to try!
- Our Easy Keto Chocolate Cake is perfect for special events such as Mother's day, or birthdays!
- This Instant Pot Peanut Butter Cheesecake is protein-packed, and flavorful.
Great job making these macaroons! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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Updated on November 15, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Keto Coconut Macaroons
Video
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 no added sugar orange juice
- 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).4 egg whites, 100 g (3.53oz) powdered swerve, 1 teaspoon vanilla pod, paste, or extract, pinch salt, 2 tablespoons no added sugar orange juice
- In a large bowl, whip egg whites until foamy. Add salt, vanilla paste or extract, powdered sweetener, and orange juice (optional). Mix well.
- Carefully fold the unsweetened shredded coconut into the egg white mixture with a spoon or spatula. Avoiding stirring, to preserve the airiness of the whisked egg whites.200 g ( 2¼ cups) unsweetened finely shredded coconut
- Line a tray with parchment and scoop the mixture into small heaps, spaced apart.
- Wet your hands to shape the batter into balls and press the batter firmly into the cookie scoop.
- Bake for 15 to 20 minutes, or until the tops turn slightly brown. To prevent breaking, cool the keto macaroons for at least 5 minutes on a grid before transferring them.
- While the macaroons are cooling, prepare the dipping chocolate.
DIPPING CHOCOLATE
- Melt sugar-free chocolate chips or bar (see notes below) in a microwaveable container at 600 watts for 1-2 minutes, stirring every 15 seconds, until melted.
- Dunk the lower part of the coconut macaroons into the melted chocolate. After dripping off a little, put them onto parchment paper and leave them until the chocolate firms up.100 g (¾ cup) sugar-free chocolate chips
- Drizzle some chocolate on top; allow the drizzle to firm up then serve and enjoy or store for later.
Notes
- To melt a chocolate bar, chop it into small pieces and place them in a heat-resistant glass or metal bowl. Pour an inch of water into a small saucepan and position the bowl over the pan. Heat the water until it simmers, then continuously stir the chocolate until it fully melts.
- Fold the unsweetened coconut flakes (shredded coconut) into 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 macaroons, pay attention to your oven heating and do not 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: use different spices and aromas as preferred; vanilla, rum, almond extract, orange zest or juice, etc.
- Use regular powdered sugar if not on a low-carb or sugar-free diet.
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!