This easy and delicious Low Carb Keto Coconut Macaroons recipe is a quick treat that’s perfect for satisfying your sweet tooth without the carbs. With a golden, crispy exterior and a soft, chewy center, these macaroons are made with simple ingredients like shredded coconut and sugar-free chocolate, offering a keto-friendly dessert option everyone will love!
Ingredients Needed
- 2 large Egg whites (at room temperature)
- 1/3 cup (70g) Monk Fruit Allulose Blend
- 1 tsp (5ml) Vanilla extract (or a combination of vanilla and almond extracts)
- 1/4 tsp Sea salt
- 2 cups (160g) Unsweetened shredded coconut
- 2 oz (56g) Sugar-free Dark Chocolate Chips (optional)
- 1/2 tbsp (7.5g) Coconut oil (optional)
How To Make Low Carb Keto Coconut Macaroons
- Preheat the Oven: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Whisk the Egg Whites: Using a hand mixer with a whisk attachment, beat the egg whites until medium-stiff peaks form. They should barely move when you tilt the bowl and should not pour out.
- Add Sweetener and Flavor: Gradually add the sweetener, 1-2 tablespoons (14g) at a time, while beating constantly. Beat in the sea salt and vanilla extract.
- Fold in Coconut: Gently fold in the shredded coconut, being careful not to break down the egg whites.
- Form the Macaroons: Use a medium cookie scoop to drop the batter onto the lined pan.
- Bake: Bake for 15 to 20 minutes, or until golden brown.
- Optional Chocolate Drizzle: In the microwave or a double boiler, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons.
- Cool and Set: Let the macaroons cool until no longer hot, then refrigerate for 20-30 minutes to set the chocolate.
Recipe Tips
- Use Room Temperature Egg Whites: Make sure your egg whites are at room temperature before beating. This helps them reach the right consistency for perfect peaks.
- Don’t Overmix: When folding in the coconut, do it gently. Overmixing can deflate the egg whites and make your macaroons less airy.
- Check Your Oven Temperature: Ovens can vary, so keep an eye on the macaroons while they bake. They should be golden brown but not too dark.
- Opt for Unsweetened Coconut: Always use unsweetened shredded coconut to control the sweetness and keep the recipe keto-friendly.
- Chill to Set the Chocolate: After drizzling the melted chocolate, refrigerate the macaroons for 20-30 minutes to make sure the chocolate sets perfectly without being too messy.
How To Store Leftovers?
- Refrigerate: Let the leftover macaroons cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 5 days.
- Freeze: If you’d like to freeze the macaroons, place them in an airtight container or freezer bag. They will stay fresh for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 macaroon (approximately 1 ounce or 28 grams)
- Calories: 100
- Total Fat: 9g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 10mg
- Potassium: 40mg
- Total Carbohydrate: 4g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 1g
Check out More Recipes:
- Low Carb Keto Almond Flour Blueberry Bread Recipe
- Low Carb Keto Ricotta Dessert
- Low Carb Keto Chocolate Bar
Low Carb Keto Coconut Macaroons
Description
This easy and delicious Low Carb Keto Coconut Macaroons recipe is a quick treat that’s perfect for satisfying your sweet tooth without the carbs. With a golden, crispy exterior and a soft, chewy center, these macaroons are made with simple ingredients like shredded coconut and sugar-free chocolate, offering a keto-friendly dessert option everyone will love!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Whisk the Egg Whites: Using a hand mixer with a whisk attachment, beat the egg whites until medium-stiff peaks form. They should barely move when you tilt the bowl and should not pour out.
- Add Sweetener and Flavor: Gradually add the sweetener, 1-2 tablespoons (14g) at a time, while beating constantly. Beat in the sea salt and vanilla extract.
- Fold in Coconut: Gently fold in the shredded coconut, being careful not to break down the egg whites.
- Form the Macaroons: Use a medium cookie scoop to drop the batter onto the lined pan.
- Bake: Bake for 15 to 20 minutes, or until golden brown.
- Optional Chocolate Drizzle: In the microwave or a double boiler, melt the chocolate chips and coconut oil, stirring until smooth. Drizzle the chocolate on top of the macaroons.
- Cool and Set: Let the macaroons cool until no longer hot, then refrigerate for 20-30 minutes to set the chocolate.
Notes
- Use Room Temperature Egg Whites: Make sure your egg whites are at room temperature before beating. This helps them reach the right consistency for perfect peaks.
- Don’t Overmix: When folding in the coconut, do it gently. Overmixing can deflate the egg whites and make your macaroons less airy.
- Check Your Oven Temperature: Ovens can vary, so keep an eye on the macaroons while they bake. They should be golden brown but not too dark.
- Opt for Unsweetened Coconut: Always use unsweetened shredded coconut to control the sweetness and keep the recipe keto-friendly.
- Chill to Set the Chocolate: After drizzling the melted chocolate, refrigerate the macaroons for 20-30 minutes to make sure the chocolate sets perfectly without being too messy.
Low Carb Keto Coconut Macaroons
