Keto Dark Chocolate Coconut Macaroons Recipe

Desserts
Gluten Free
Paleo
Quick Easy
Snacks
Vegetarian
4.7/5
(2537 reviews)
Keto Dark Chocolate Coconut Macaroons
Zylo Recipes

Description

Imagine sinking your teeth into a cloud of coconut, its delicate sweetness balanced by a satisfying chewiness. These coconut macaroons are a delightful treat, perfect for those seeking a lighter indulgence. Shredded coconut forms the heart of these cookies, bringing a naturally sweet and slightly nutty flavor that is both comforting and exotic.

The coconut is then enveloped in a fluffy meringue, creating a light and airy texture that melts in your mouth. The secret to these macaroons lies in the perfect balance of textures. The coconut provides a pleasant chewiness, while the meringue adds a delicate crispness to the edges, giving way to a soft, almost pillowy interior.

As they bake, the macaroons transform, their pale surfaces gradually turning a beautiful golden brown, hinting at the deliciousness within. The aroma that fills your kitchen is simply intoxicating – a blend of toasted coconut and sweet vanilla that will have everyone eagerly anticipating the first bite. But the true magic happens when these golden-brown beauties are dipped in luscious dark chocolate.

The slightly bitter notes of the chocolate provide the perfect counterpoint to the sweetness of the coconut, creating a harmonious blend of flavors that is simply irresistible. The chocolate coating adds a touch of decadence, transforming these simple cookies into an elegant dessert. The contrast between the soft, chewy interior and the crisp, chocolatey exterior is a textural delight that will leave you wanting more.

Enjoy these macaroons as a sweet ending to a meal, a delightful afternoon snack, or a special treat any time of day. They pair perfectly with a cup of coffee or tea, and are sure to satisfy your sweet cravings without being overly rich or heavy. The recipe is also easily adaptable.

Feel free to adjust the sweetness to your liking, using your favorite sweetener to achieve the perfect balance of flavors. You can also experiment with different types of chocolate – milk chocolate for a sweeter treat, or even white chocolate for a completely different flavor profile. Whether you are a seasoned baker or just starting out, these coconut macaroons are a guaranteed crowd-pleaser, bringing a touch of sweetness and joy to any occasion.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 piece serving
C
Calories
110 Kcal

C
Carbs
4 g
Fi
Fiber
2 g
Sugar
1 g

P
Protein
1 g

C
Fats
10 g
Saturated Fats 8 g
Unsaturated Fats 2 g

Cholestrol 0 mg
Sodium 5 mg
Potassium 30 mg
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Ingredients

    1.
    Raw egg, white
    Raw egg, white
    4 large
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.75 cup
    3.
    Vanilla extract
    Vanilla extract
    1 tsp
    4.
    Coconut, dried, shredded or flaked, unsweetened
    Coconut, dried, shredded or flaked, unsweetened
    4 cup
    5.
    90% Dark Chocolate
    90% Dark Chocolate
    4 oz

Instructions

    1.
    Preheat your oven to 325°F (160°C). In the bowl of a stand mixer, combine the egg whites (fresh, not bottled), ¾ cup of powdered sweetener (monk fruit blend or erythritol), and 1 teaspoon of vanilla extract. Using a whip attachment, whip on medium-high speed until stiff peaks form.
    2.
    Add the unsweetened coconut flakes and ⅛ teaspoon of kosher salt to the meringue.
    3.
    Gently fold the coconut into the meringue until well blended, ensuring not to deflate the meringue.
    4.
    Use a 1 oz cookie scoop to portion the cookies onto a baking sheet lined with silicone or parchment paper. Aim to fit 12 cookies on each sheet.
    5.
    Bake for 15 minutes per batch, or until the cookies are lightly kissed with brown edges. Allow the cookies to cool completely on the baking sheet before attempting to remove them. Use a spatula to gently scrape them from the pan. Repeat with the remaining cookie dough.
    6.
    Once the cookies are fully cooled, melt the chocolate in the microwave, leaving a few very small, solid pieces of chocolate in the mix. Stir until the small pieces dissolve completely. This quick tempering method helps the chocolate harden at room temperature. Dip the bottom of each cookie into the melted chocolate, place on clean parchment paper, and allow the chocolate to harden. Store in an airtight container for up to one week.