Introduction

Welcome to our decadent and satisfying Chocolate Dipped Keto Coconut Macaroons recipe! These delightful treats are perfect for those following a ketogenic diet or anyone looking for a low-carb dessert option. Made with shredded coconut, sweetened with a sugar-free sweetener, and dipped in dark chocolate, these macaroons are both indulgent and guilt-free. Follow along for a step-by-step guide to creating these delicious sweets.

Ingredients

Here’s what you’ll need:

  • 3 cups unsweetened shredded coconut
  • 1/2 cup powdered erythritol (or any keto-friendly powdered sweetener)
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 oz dark chocolate (at least 85% cocoa), chopped
  • 1 tablespoon coconut oil

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Mix Ingredients: In a large bowl, combine the unsweetened shredded coconut, powdered erythritol, salt, vanilla extract, and egg whites. Mix well until all ingredients are thoroughly combined and the mixture holds together when pressed.
  3. Shape Macaroons: Using a spoon or cookie scoop, scoop out about 1 tablespoon of the mixture and shape it into a compact ball using your hands. Place each ball onto the prepared baking sheet, spacing them about 1 inch apart.
  4. Bake: Bake the macaroons in the preheated oven for 20-25 minutes, or until they are golden brown on the outside. Remove from the oven and let cool completely on the baking sheet.
  5. Prepare Chocolate Coating: In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  6. Dip Macaroons: Dip the bottom of each cooled macaroon into the melted chocolate mixture, letting any excess chocolate drip off. Place the dipped macaroons back onto the parchment paper-lined baking sheet.
  7. Set Chocolate: Once all macaroons are dipped, place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate coating is firm.
  8. Serve or Store: Once the chocolate has set, your Chocolate Dipped Keto Coconut Macaroons are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Introduction

Welcome to our decadent and satisfying Chocolate Dipped Keto Coconut Macaroons recipe! These delightful treats are perfect for those following a ketogenic diet or anyone looking for a low-carb dessert option. Made with shredded coconut, sweetened with a sugar-free sweetener, and dipped in dark chocolate, these macaroons are both indulgent and guilt-free. Follow along for a step-by-step guide to creating these delicious sweets.

Ingredients

Here’s what you’ll need:

  • 3 cups unsweetened shredded coconut
  • 1/2 cup powdered erythritol (or any keto-friendly powdered sweetener)
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 oz dark chocolate (at least 85% cocoa), chopped
  • 1 tablespoon coconut oil

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Mix Ingredients: In a large bowl, combine the unsweetened shredded coconut, powdered erythritol, salt, vanilla extract, and egg whites. Mix well until all ingredients are thoroughly combined and the mixture holds together when pressed.
  3. Shape Macaroons: Using a spoon or cookie scoop, scoop out about 1 tablespoon of the mixture and shape it into a compact ball using your hands. Place each ball onto the prepared baking sheet, spacing them about 1 inch apart.
  4. Bake: Bake the macaroons in the preheated oven for 20-25 minutes, or until they are golden brown on the outside. Remove from the oven and let cool completely on the baking sheet.
  5. Prepare Chocolate Coating: In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  6. Dip Macaroons: Dip the bottom of each cooled macaroon into the melted chocolate mixture, letting any excess chocolate drip off. Place the dipped macaroons back onto the parchment paper-lined baking sheet.
  7. Set Chocolate: Once all macaroons are dipped, place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate coating is firm.
  8. Serve or Store: Once the chocolate has set, your Chocolate Dipped Keto Coconut Macaroons are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition Information

  • Calories: 120 per macaroon
  • Protein: 2g
  • Carbohydrates: 6g
  • Fiber: 4g
  • Sugar: 1g
  • Fat: 10g
  • SmartPoints (WW): 4 per macaroon (based on current WW plan)

Additional Tips

  • Ensure the egg whites are beaten until stiff peaks form for a lighter texture in your macaroons.
  • For a variation, you can add a teaspoon of almond extract or a pinch of cinnamon to the macaroon mixture for extra flavor.
  • If you prefer sweeter macaroons, adjust the amount of powdered erythritol to your taste.
  • To make the macaroons nut-free, use melted butter instead of coconut oil in the chocolate coating.

Conclusion

Indulge in the rich flavors and satisfying crunch of our Chocolate Dipped Keto Coconut Macaroons, perfect for those looking to enjoy a sweet treat while staying on track with their ketogenic lifestyle. Whether you’re counting SmartPoints on WW or simply craving a low-carb dessert, these macaroons are a delightful choice that won’t compromise your dietary goals. Try making them today and discover a new favorite dessert that’s both delicious and keto-friendly. Happy baking!