These keto coconut macaroons dipped in dark chocolate are so light and delicious. They are the perfect treat for the festive season! Although they are not as chewy as regular coconut macaroons, they are absolutely divine. Toasting the coconut is optional but highly recommended. Just a few minutes in the oven will enhance the flavour.
I kept these macaroons simple by omitting the traditionally used condensed milk – which gives it the chewy texture – but if you prefer them chewy, try adding 1/2 to 3/4 cup of my keto & paleo condensed milk and skip the sweetener (you may need more shredded coconut too just to compensate for the extra moisture).
Nutritional values (per macaroon)
|of which Saturated||2.3||grams|
|Magnesium||16||mg (4% RDA)|
|Potassium||76||mg (4% EMR)|
Macronutrient ratio: Calories from carbs (12%), protein (23%), fat (65%)
Ingredients (makes 22-24 macaroons)
- 3 cups unsweetened coconut (225 g /8 oz)
- 4 large egg whites
- 1/8 tsp sea salt or pink Himalayan salt
- 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
- 1 tsp sugar-free almond extract or sugar-free vanilla extract
- 100 g 90% dark chocolate, melted (3.5 oz)
Note: Sweetener can be used to taste. Here’s a list of suitable low-carb sweeteners.