Description
These delicious low carb coconut macaroons are sweet, chewy, and perfect for satisfying your dessert cravings without the guilt. Made with simple ingredients, they are keto-friendly and gluten-free.
Ingredients
Scale
For the Crust:
- For the macaroons:
- 2 cups unsweetened shredded coconut
- 1/4 cup almond flour
- 1/4 cup powdered erythritol (or preferred low-carb sweetener)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg whites
- For the chocolate drizzle (optional):
- 1/4 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, almond flour, powdered erythritol, and salt.
- Add the vanilla extract and egg whites to the dry ingredients. Mix well until fully combined and the mixture holds together when pressed.
- Using a cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the macaroons are lightly golden on the edges.
- Remove from the oven and let them cool completely on the baking sheet.
- If adding the chocolate drizzle, melt the sugar-free chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled macaroons and let it set before serving.
Notes
Store these macaroons in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. For a nut-free version, you can omit the almond flour and add an extra tablespoon of coconut flour.