Keto Coconut Macaroons

These keto-friendly macaroons with chocolate are the best! They are nutty, delicious, and the perfect sugar-free treat.

Course Dessert, Snack

Cuisine American, German

Diet Gluten Free

Prep Time 5

Baking time 20

Total Time 25

Servings

Calories 82kcal

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

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.

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.

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.

Make this recipe paleo by replacing the sweetener and chocolate chips with paleo-compliant alternatives.

Variations:

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.