Keto Macaroons
User Reviews
5
Keto Macaroons
Description
The macaroons are prepared by whisking egg whites to stiff peaks, incorporating powdered sweetener, then folding in melted coconut butter, vanilla extract, and unsweetened desiccated coconut. The batter is portioned on parchment-lined trays and baked until tops are slightly browned. Baking at moderate temperature develops a tender interior with caramelized edges typical of coconut macaroons.
An optional chocolate dip uses sugar-free chips melted gently and coats the cooled macaroons before chilling to set. This adds a creamy, rich contrast to the coconut texture. The cookies maintain a chewy quality from the desiccated coconut and retained moisture.
The recipe provides a low net-carb count per cookie, making it suitable for keto lifestyles. Macaroons store well in airtight containers or can be frozen for extended preservation. Adjusting the moisture by adding more shredded coconut or egg white can correct batter consistency during preparation.
Ingredients
For the Macaroons
- 3 egg large, whites
- 3 tablespoon powdered sweetener
- 3 tbsp / 40g coconut butter melted, or use coconut cream
- 2 cup / 200g desiccated coconut unsweetened
- 1 teaspoon vanilla extract optional
For the Chocolate Dip (optional)
- ⅓ cup chocolate chips 60g, sugar free
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
- Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
- Add the powdered sweetener and whisk until fully incorporated.
- Add the melted coconut butter and vanilla extract and mix.
- Now stir in the desiccated coconut.
- Use a cookie scoop or form balls with a flat surface and place on a baking tray lined with parchment paper.
- Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool.
Optional Chocolate Dip
- Melt the chocolate in the microwave (in 30 second bursts) or in a double boiler. Dip the macaroons into the chocolate. Place back onto the parchment paper and cool in the fridge until the chocolate is set.
Notes
- Each macaroon contains approximately 1.7 grams of net carbs.
- To firm batter, add more shredded coconut; to loosen, add more egg white.
- Store macaroons in an airtight container for up to one week or freeze up to three months.
- For best texture, use unsweetened desiccated coconut and soft but unmelted coconut butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 25g | |
| Calories | 76kcal | 4% |
| Total Carbohydrates | 4.6g | 2% |
| Protein | 3.6g | 7% |
| Fat | 5g | 8% |
| Saturated Fat | 3.8g | 19% |
| Fiber | 2.9g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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