These Chocolate Coconut Macaroons are chewy in the middle, toasted at the edges, and dipped in dark chocolate. You won’t need sweetened condensed milk and they’re only 1.7 net carbs each.
Coconut seems to be an ingredient people love or hate, there isn’t much middle ground. I am firmly in the “love it” camp and knew I had to make a traditional sweet, fluffy, light coconut macaroon that also happens to be keto-friendly. After several rounds of experimenting with different ingredients and ratios, I think I’ve found the perfect blend to create that texture macaroons are known for while keeping them low carb. I’ve documented the entire process below so you can enjoy them too!
Why You Will Love This Recipe
- Chewy Inside, Toasted Outside: creates that amazing combination of textures macaroons are known for.
- Makes Enough For a Crowd: this recipe will make 30 macaroons so it’s great for a party or meal prepping.
- No Sweetened Condensed Milk: avoids the use of sweetened condensed milk and keeps the recipe low carb.
Recipe Ingredients
Below are the simple ingredients you will need to make this chocolate coconut macaroon recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Egg Whites: Use large eggs and bring the eggs to room temperature beforehand to create the fluffiest texture when mixed.
- Monkfruit: The star ingredient in this keto dessert cuts out the sugar and reduces the overall carbs. If you are not low carb or keto you can use regular granular sugar for this recipe.
- Vanilla: Use pure vanilla extract instead of imitation vanilla for the best flavor.
- Unsweetened Shredded Coconut: If not low carb or keto sweetened coconut flakes will work.
- Dark Chocolate: You can find sugar-free dark chocolate chips in the health food section of most grocery stores.
- Coconut Oil: Use unrefined coconut oil if you prefer a stronger coconut flavor or refined if you want a milder flavor.
How to Make Chocolate Coconut Macaroons
I’ve documented the entire process below. You will also need an oven, a high-speed stand mixture or hand-held mixer, a large mixing bowl, a microwave, a baking sheet, a small cookie scoop, and parchment paper.
Prepare the Macaroon Base
Add the egg whites, monkfruit sweetener, and vanilla extract to a large mixer bowl. Use a handheld mixer or stand mixer to beat on high speed until the mixture is thick and doubled in size. Then gently fold the shredded coconut and until completely coated with the egg white mixture. The egg mixture will start to deflate as you stir, that is okay, just be gentle and stir until it is coated.
Bake
Use a small cookie scoop to dish out small mounds of batter and space the macaroons out evenly on a silicone or parchment paper-lined baking sheet. Bake for 20-25 minutes until the coconut is toasted on the top and begins to lightly brown on the bottom. Allow the macaroons to cool for a few minutes on the pan before transferring to a wire rack to cool completely.
Dip the Macaroons
Add the sugar-free dark chocolate chips and coconut oil to a microwave-safe bowl and melt in 30-second increments until melted. Stir in between heating cycles until completely smooth. Once the chocolate is smooth, dip the bottom of each macaroon in the melted chocolate and set it on a silicone baking mat or wax paper. Drizzle the remaining melted chocolate over the top of the macaroons.
Serve
These soft and chewy chocolate macaroons are a delicious dessert that is great for any event. My family always enjoys this dessert at Easter. Or pair them with other dishes, such as Raspberry Cheesecake, No Bake Strawberry Cheesecake, Low Carb Crock Pot Candy, and Mocha Frappuccino for a delicious low-carb spread!
Macaroons vs. Macarons
A coconut macaroon is a chewy mound of shredded coconut bound with whipped egg white; a French macaron is a sandwich cookie made from almond flour and meringue with a filling. The spellings often get used interchangeably, but they’re two distinct types of sweet treats.
Store
- Counter. Store in an airtight container for up to 5 days.
- Fridge. This is better if your house is warm so the chocolate stays set. Again, store in an airtight container for up to 5 days.
- Freezer. You can store these macaroons in the freezer for up to 3 months. Be sure to remove as much air as possible from your freezer safe container prior to storage.
Tips and Tricks
- Allow the macaroons to cool completely before dipping in the dark chocolate. This will help the chocolate stick to the base of the macaroon.
- Gently fold in the coconut so the macaroon batter remains fluffy. Avoid overmixing, you just want the egg mixture to coat the coconut, once it is coated you can stop mixing.
- Mix it up you can use a different extract or other chocolate such as white chocolate, butterscotch or salted caramel for different flavor combinations. This lemon coconut macaroon recipe is another great flavor to try.
Coconut Macaroons FAQ
Store leftover macaroons in an airtight container at room temperature for up to 5 days for the best texture. You can also freeze them in a freezer-safe container for up to 3 months. Allow the macaroons to thaw overnight in the refrigerator, then bring them to room temperature before enjoying.
Yes, you can easily swap the monk fruit sweetener with regular granulated sugar if desired. The recipe will work just as well, but it is important to note that the macaroons will no longer be keto if you use a regular sweetener.
Yes, this recipe is gluten free when prepared as described.
Traditional macaroons are not made with condensed milk, though it is sometimes used as a shortcut. Sweetened condensed milk is not low carb or keto-friendly, so this recipe uses egg white, sweetener and vanilla extract.
More Monkfruit Dessert Recipes
Chocolate Coconut Macaroons
Ingredients
- 4 large egg whites
- 1/2 cup granular sweetener monkfruit
- 1 teaspoon vanilla extract
- pinch of salt
- 14 ounces shredded unsweetened coconut
For the Coating
- 1 cup sugar free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 325 degrees F.
- Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size.
- Gently fold in the shredded coconut until it is coated with the egg whites.
- Use a small cookie scoop and place the macaroons on a silicone or parchment paper-lined baking sheet. Bake 20-25 minutes until the coconut is toasted on the top and beginning to brown on the bottom lightly.
- Allow the macaroons to cool completely.
- Melt 1 tablespoon of coconut oil and 1 cup of sugar-free dark chocolate chips and stir to combine. Dip each macaroon in the chocolate and place on a silicone baking sheet or wax paper to dry. Drizzle the remaining chocolate over the macaroons.
- Store in an airtight container.
