Description
Indulge in these chewy, bite-sized keto coconut macaroons that are completely sugar-free. Crafted with whipped egg whites, desiccated coconut, and creamy coconut butter, these treats deliver a perfect balance of healthy fats to satisfy your sweet cravings without spiking your blood sugar. They are simple to prepare and hold their shape beautifully, making them an excellent choice for a quick snack or an elegant addition to any family gathering. These macaroons prove you do not need flour or grains to enjoy a decadent, stable, and delicious cookie.
Ingredients
3 large egg whites, room temperature
3 tbsp powdered erythritol or monk fruit sweetener
3 tbsp coconut butter, melted
2 cups unsweetened desiccated coconut
1 tsp vanilla extract
1/3 cup sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 180 Celsius (350 Fahrenheit).
Whisk egg whites in a clean, dry glass bowl until stiff peaks form.
Add the powdered sweetener to the egg whites and whisk until fully incorporated.
Fold in the melted coconut butter and vanilla extract.
Stir in the desiccated coconut until thoroughly distributed.
Form small mounds using a cookie scoop and place onto a parchment-lined baking tray.
Bake for 15 to 18 minutes until the edges turn golden brown.
Cool completely on the tray to ensure they set properly.
Melt the sugar-free chocolate in the microwave in 30-second bursts and drizzle over the cooled macaroons if desired.
Notes
Use thick coconut cream as a substitute if you do not have coconut butter. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For extra crunch, add chopped nuts to the dough.
- Prep Time: 10
- Cook Time: 18
- Category: Baking
- Method: Baking
- Cuisine: Healthy Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0.5g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 0mg