Keto No-Bake Chocolate Coconut Macaroons Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4/5
(18 reviews)
Keto No-Bake Chocolate Coconut Macaroons
Zylo Recipes

Description

Imagine biting into a cookie that delivers the comforting essence of toasted coconut, its delicate sweetness balanced by a satisfyingly chewy texture. These no-bake coconut cookies offer precisely that – a delightful treat that comes together with minimal effort, perfect for satisfying those moments when a sweet craving strikes. The beauty of these cookies lies in their simplicity.

The recipe centers around shredded coconut, which forms the very foundation of their flavor and texture. As you mix the ingredients, the coconut begins to absorb the moisture, softening and plumping up, promising a tender bite. A touch of sweetener enhances the coconut's natural sugars, creating a symphony of subtle sweetness that dances on your palate.

The addition of butter or coconut oil lends a richness and depth, ensuring each cookie is moist and melt-in-your-mouth delicious. A dash of vanilla extract elevates the overall flavor profile, adding a warm and inviting note that complements the coconut perfectly. The absence of baking is a major advantage, making these cookies ideal for warm weather or when you simply don't want to heat up your kitchen.

The no-bake approach also preserves the delicate texture of the coconut, preventing it from becoming dry or brittle. Instead, the cookies retain a slightly moist and chewy consistency that is incredibly appealing. They are soft to the touch, yielding easily with each bite, and leaving a lingering taste of coconut that will have you reaching for another.

The subtle variations in texture, from the slightly crisp edges to the tender interior, make each cookie a unique experience. These are a wonderful treat for any occasion. Whether you're looking for a quick and easy dessert to share with friends or a satisfying snack to enjoy on your own, these no-bake coconut cookies are sure to please.

Their simple ingredients and straightforward preparation make them accessible to bakers of all skill levels. So go ahead, indulge in the tropical flavors of coconut and experience the joy of these effortless, irresistible cookies.

Preparation Time

Prep Time
20 min
Cook Time
1 min
Total Time
21 min

Nutrition Information

Per 1 cookies serving
C
Calories
150 Kcal

C
Carbs
4 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
2 g

C
Fats
14 g
Saturated Fats 11 g
Unsaturated Fats 1 g

Cholestrol 0 mg
Sodium 5 mg
Potassium 50 mg
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Ingredients

    1.
    Butter
    Butter
    1 cup
    2.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    ½ cup
    3.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1-¼ cup
    4.
    Cocoa Powder
    Cocoa Powder
    3 tablespoon
    5.
    Almond Butter
    Almond Butter
    ½ cup
    6.
    Vanilla Extract
    Vanilla Extract
    2 teaspoon
    7.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    ¼ tsp
    8.
    Coconut, Dried, Shredded Or Flaked, Unsweetened
    Coconut, Dried, Shredded Or Flaked, Unsweetened
    3-¼ cup, shredded
    9.
    Almonds
    Almonds
    16 each

Instructions

    1.
    Line two baking sheets with parchment paper and set aside. In a small saucepan, combine the butter, almond milk, ¾ cup of sweetener, and cocoa powder. Heat until the butter is melted, then bring the mixture to a boil. Boil for exactly 1 minute. Have all other ingredients ready to go so once it is done boiling you can move on to the next steps.
    2.
    Turn the heat off the chocolate mixture and add the almond butter, vanilla, and salt. Stir to melt the almond butter and combine everything thoroughly.
    3.
    Pour the mixture over the coconut flakes, adding an additional ½ cup of sweetener. Mix well and place the mixture in the refrigerator until the butter starts to solidify again. The coconut flakes will initially have liquid butter around them, but when it's ready, the butter will start to incorporate back into the coconut flakes. This is when it's ready to be scooped out onto the parchment paper.
    4.
    Scoop the coconut mixture onto the parchment paper in heaping 2 tablespoon balls. I used a 1 oz cookie scoop to do this. Top each with one almond. Place the baking sheets in the fridge until the cookies are firm. Keep stored in an airtight container in the fridge.