If you love coconut macaroons but you’re trying to keep your carbs low, this recipe is going to make you very happy. These are soft on the inside, golden on the outside, and dipped in sugar-free dark chocolate.
Classic macaroons are usually loaded with sugar, which makes them off-limits if you’re eating low carb or keto. This version uses a simple swap that keeps all the flavor without the sugar.
The ingredients are easy to find, and the steps are pretty straightforward. You don’t need any special equipment or baking skills to get these right.
Each macaroon comes out with that chewy coconut texture you’d expect, plus a little crunch from the chocolate on the bottom. The almond extract adds a subtle flavor that really ties everything together.
Whether you’re making these for yourself or bringing them to share, they tend to disappear quickly. It’s a good idea to make the full batch.
Why You’ll Love This Recipe
The Almond Extract Is a Game Changer – That small quarter teaspoon of almond extract adds a subtle nutty flavor that makes these taste way more complex and bakery-quality than you would expect from such a simple recipe.
Erythritol Keeps It Truly Keto – Instead of regular powdered sugar, this recipe uses powdered erythritol, which has zero impact on blood sugar and is one of the best sweeteners you can use on a keto diet.
Coconut Oil Helps the Chocolate Set Perfectly – Adding just one teaspoon of coconut oil to the melted chocolate gives it a smooth, glossy finish that sets up firm and snappy, just like you would expect from a real chocolate-dipped treat.
Ingredients
- 2 1/2 cups Unsweetened Shredded Coconut
- 1/3 cup Powdered Erythritol
- 3 large Egg Whites
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- Pinch of Sea Salt
- 3 oz Sugar-Free Dark Chocolate, chopped
- 1 tsp Coconut Oil
How to Make
Step 1
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl, combine the unsweetened shredded coconut and powdered erythritol. In a separate bowl, whisk the egg whites with the vanilla extract, almond extract, and sea salt until frothy and slightly foamy, about 30 seconds.
Step 3
Pour the egg whites over the coconut mixture and stir thoroughly until every strand of coconut is coated and the mixture holds together when squeezed. Let it sit for 5 minutes so the coconut absorbs the moisture.
Step 4
Using a cookie scoop or your hands, form tightly packed mounds about 2 tablespoons each and place them on the prepared baking sheet about 1 inch apart. Bake for 20 to 24 minutes, until the tops and edges are nicely golden brown. Let cool completely on the sheet.
Step 5
Melt the sugar-free dark chocolate and coconut oil together in short microwave intervals until smooth. Dip the bottom of each cooled macaroon into the chocolate, then place back on the parchment. Drizzle any remaining chocolate across the tops with a fork.
Step 6
Refrigerate for 10 minutes until the chocolate is set. Store in an airtight container at room temperature.
Helpful Tips
Use Powdered Erythritol, Not Granular
Granular erythritol won’t dissolve properly into the egg whites, and you’ll end up with a gritty texture in every bite.
Powdered erythritol blends in smoothly and helps the macaroons hold together better while baking. If you only have granular, run it through a blender or food processor for about 30 seconds until it turns into a fine powder.
Don’t Skip the 5 Minute Rest
After you mix the egg whites into the coconut, letting it sit for 5 minutes is not optional. The coconut needs that time to soak up the moisture so the mixture actually sticks together when you shape it.
If you skip this step and go straight to scooping, the mounds won’t hold their shape as well and they can fall apart on the baking sheet. Just set a timer and let it do its thing.
Pack the Mounds Tightly
Loosely shaped macaroons will spread out and crumble in the oven. When you’re forming each one, press the mixture firmly together before placing it on the sheet.
If you’re using a cookie scoop, pack the mixture in as tight as you can before releasing it. You can also press each mound with your fingers after it’s on the sheet to make sure nothing is loose or falling off the edges.
Frequently Asked Questions
Can I swap erythritol for another sweetener?
Yes, you can use other powdered keto-friendly sweeteners like monk fruit sweetener or a monk fruit and erythritol blend, and they will work in about the same amount.
Just make sure whatever you use is in powdered form rather than granulated, since powdered sweeteners mix more evenly into the coconut and dissolve better without leaving a gritty texture.
Low Carb Coconut Macaroons
Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the unsweetened shredded coconut and powdered erythritol. In a separate bowl, whisk the egg whites with the vanilla extract, almond extract, and sea salt until frothy and slightly foamy, about 30 seconds.
- Pour the egg whites over the coconut mixture and stir thoroughly until every strand of coconut is coated and the mixture holds together when squeezed. Let it sit for 5 minutes so the coconut absorbs the moisture.
- Using a cookie scoop or your hands, form tightly packed mounds about 2 tablespoons each and place them on the prepared baking sheet about 1 inch apart. Bake for 20 to 24 minutes, until the tops and edges are nicely golden brown. Let cool completely on the sheet.
- Melt the sugar-free dark chocolate and coconut oil together in short microwave intervals until smooth. Dip the bottom of each cooled macaroon into the chocolate, then place back on the parchment. Drizzle any remaining chocolate across the tops with a fork.
- Refrigerate for 10 minutes until the chocolate is set. Store in an airtight container at room temperature.