Coconut Macaroons
Crisp, golden shells with chewy, tender coconut centers, finished with a dip in dark sugar-free chocolate. Naturally flourless and made with just egg whites, coconut and sweetener.
Nutrition per serving
1 macaroon- Net carbs
- 1.5g
- Calories
- 105kcal
- Protein
- 1.8g
- Fat
- 9.6g
- Total carbs
- 9.3 g
- Fiber
- 3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate almond: Toasted almonds folded through the coconut, under the chocolate base: the flavor of a coconut-almond candy bar.
- Fold the chopped almonds in with the coconut. Shape, bake and dip as usual, and drizzle any leftover chocolate over the tops.
Double chocolate: Cocoa and melted unsweetened chocolate folded into the meringue make dark, brownie-flavored macaroons.
- Beat the extra sweetener into the egg whites with the rest. Gently fold in the cocoa and cooled chocolate, then the coconut.
- Bake 18–20 minutes; you cannot see them brown, so check that the outsides feel dry and firm.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $7.52 for 16 servings ($0.47 each) · how we estimate
Instructions
-
Heat the oven to 325°F (165°C) and line a baking sheet with parchment.
-
Whisk the egg whites and salt until foamy, then gradually add the powdered erythritol and beat to soft, glossy peaks, 2–3 minutes. Beat in the vanilla (and almond extract, if using).
-
Gently fold in the coconut until it is evenly moistened, then let the mixture stand for 5 minutes so the coconut absorbs some of the whites.
-
Using a 2-tablespoon cookie scoop, pack and release 16 mounds onto the sheet, 1 inch apart. Pinch the tops into peaks if you like.
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Bake 18–22 minutes, until the peaks and edges are golden, the bottoms are golden brown and the outsides feel dry and firm.
-
Cool completely on the sheet; they firm up as they cool.
-
Melt the chocolate chips with the coconut oil in 20-second microwave bursts, stirring until smooth. Dip the bottom of each macaroon, set it on parchment and refrigerate for 15 minutes, until the chocolate sets.
Tips for success
-
Use unsweetened, finely shredded coconut; large flakes do not hold together and sweetened coconut adds a surprising amount of sugar. - Powdered allulose gives chewier centers, but it browns faster — lower the oven to 300°F (150°C) and watch the tips.
- Save the yolks for blender hollandaise or a batch of keto eggnog.
Nice to have, not needed
- A spring-loaded cookie scoop packs neat mounds — two spoons and damp fingers work too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature.
Prep tip: Freeze them undipped, then dip them in chocolate after thawing for the glossiest finish.
Airtight at room temperature 3 days (refrigerate dipped macaroons in warm weather), or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosChocolate almond
FlavorToasted almonds folded through the coconut, under the chocolate base: the flavor of a coconut-almond candy bar.
- + ⅓ cup whole almonds
1.8 g net · 122 kcal · 2.4 g protein · 11 g fat · ≈$0.52 per serving (+0.3 g net carbs vs the original)
Double chocolate
FlavorCocoa and melted unsweetened chocolate folded into the meringue make dark, brownie-flavored macaroons.
- + ¼ cup unsweetened cocoa powder
- + 1 oz unsweetened baking chocolate
- + 2 tbsp extra powdered erythritol
2 g net · 119 kcal · 2.3 g protein · 11 g fat · ≈$0.58 per serving (+0.5 g net carbs vs the original)
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