Chocolate-Dipped Keto Coconut Macaroons

This time of year, I’m always baking – from muffins to cookies to nut brittle – in addition to having cookies and treats around the house for my family and friends to nosh on, I usually give nut brittle and cookies to teachers and friends for the holidays. Coconut macaroons have always been a family favorite, but the traditional recipe calls for condensed milk which is loaded with sugar and isn’t low carb or keto-friendly. So, I experimented a bit and came up with a great Keto Coconut Macaroons recipe that I dip in a sugar-free chocolate for a delicious treat that are only 2g of net carbs each!

I like to use ChocZerohttps://www.choczero.com chocolate chips for this Chocolate-Dipped Keto Coconut Macaroon recipe but you can certainly serve and enjoy these without the chocolate. I’ve also dipped these in white chocolate or even both for a pretty presentation and treat!

Chocolate-Dipped Keto Coconut Macaroons

These keto coconut macaroons have only 1g of net carbs each and are the perfect treat with or without chocolate!

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Course Dessert

Cuisine American

Servings 12

Calories 104 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Keto Coconut Macaroons

• 2 cups unsweetened coconut shredded
• 2 tbsp allulose sweetener granulated
• 4 large egg whites room temperature

For the Chocolate Dip

• 1/2 cup ChocZero chocolate chips or your favorite sugar-free chocolate chips
• 1 tbsp heavy cream

Instructions

 

Prepare the keto coconut macaroons

• Prepare a baking sheet by lining with parchment paper. Set aside.
• Preheat oven to 350℉
• In a bowl, beat the egg whites with a hand mixer until it thickens as the air incorporates and peaks start to form. Sprinkle in the Allulose (or your preferred sweetener) slowly until the peaks stiffen (about 5 minutes total).
• Using a spatula, fold in the unsweetened coconut.
• Separate the dough carefully into 12 sections and place them on your prepared sheet, trying to maintain a ball-shape (though it will flatten a bit while baking).
• Bake for 10 minutes or until they turn golden.
• Remove from oven and allow to cool completely.

Prepare the Chocolate Dip

• While the keto coconut macaroons are cooling, prepare the chocolate dip.
• In a small saucepan over low heat, add the heavy cream and allow it to warm for about a minute.
• Add the sugar-free chocolate chips and stir continuously until melted.
• Remove from heat.
• Carefully dip the macaroons, one at a time, to cover half of the cookie in chocolate and place back on the parchment lined cookie sheet.
• Repeat with all the macaroons.
• Place the cookie sheet in the freezer so the chocolate hardens, about 10 minutes.

Nutrition

Calories: 104kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 24mgPotassium: 96mgFiber: 2gSugar: 1gVitamin A: 18IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Keyword coconut, cookies

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