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a close up shot of coconut macaroons with dark chocolate on pan

Chocolate Coconut Macaroons

Annie
These Chocolate Coconut Macaroons have a sweet, chewy inside and toasted edges all while staying low carb!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American, Keto
Servings 30
Calories 105 kcal

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.

Notes

Each macaroon has 1.7 net carbs. 

Nutrition

Serving: 1 macaroon (nutrition calculated per macaroon)Calories: 105kcalCarbohydrates: 4.9gProtein: 1.6gFat: 8gSodium: 12mgFiber: 3.2gSugar: 1g
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