Healthy low-calorie Coconut Chocolate Macaroons, low-carb
Low-calorie Coconut Chocolate Macaroons are chewy on the inside and slightly crisp on the outside, this macaroon recipe is perfection! The cookies are bursting with coconut flavor and SO good dipped in chocolate. Bonus, they are gluten-free and sugar-free too!
These Coconut Chocolate Macaroons are the ultimate coconut dessert, a true classic! You can make these coconut cookies for Passover, Easter, Christmas, and Valentine’s any time of the year.
The recipe idea came from the book “Bake It Keto”.
RECIPES YOU MAY ALSO ENJOY:
Crunchy Nuts and Seeds Chocolate Cookies
Low-Carb Pumpkin Spice Cookies
The Best Low-Carb Tiramisu Cake for One
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Healthy low-calorie coconut Chocolate Macaroons, low-carb
These coconut chocolate macaroons are perfect for any occasion and are sure to satisfy your sweet tooth!
10
servings10
minutes25
minutes96
kcalKeep the screen of your device on
Ingredients
- FOR MACAROONS
2 large egg whites
1 tablespoon Erythritol granulated sweetener
1/4 cup blanched almond flour (24 gr)
1 cup unsweetened coconut flakes (80 gr)
1 teaspoon vanilla extract
1 teaspoon Freeze Dried Raspberry
- CHOCOLATE GARNISH
4 squares Lindt 90% (42 gr)
1/2 teaspoon coconut oil
Directions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a medium bowl, mix the egg whites, sweetener, almond flour, vanilla, and freeze-dried raspberry. Add the coconut flakes and mix until completely combined.
- Using a spoon or cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheets, spacing them about 1 inch apart. Makes 10 macaroons. Keep an eye on them to prevent over-browning.
- Bake for 15 minutes, or until the coconut is lightly browned. Transfer to a wire rack and let cool.
- While the macaroons are cooling, melt the chocolate in a microwave-safe bowl or using a double boiler. Heat 4 squares of Lindt 90% chocolate broken into small pieces for 20 seconds. Stir and continue to heat in 10-second intervals until the chocolate melts. Mix in 1/2 teaspoon of coconut oil.
- Dip the bottoms of the macaroons in the melted chocolate and place them on the street of parchment paper. Drizzle the remaining chocolate over the tops of the macaroons. Sprinkle on the top with 1/2 teaspoon of freeze-dried raspberries (optional).
- Allow the chocolate to set by placing the macaroons in the refrigerator for about 30 minutes. Once the chocolate is set, your coconut chocolate macaroons are ready to be enjoyed! Store any leftovers in an airtight container.
Recipe Video
Notes
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- NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.
Nutrition Facts
- Serving Size: 20 g
- Total number of serves: 10
- Calories: 96kcal
- Fat: 8.6g
- Saturated Fat: 6.2g
- Carbohydrates: 4.4g
- Protein: 2.1g
Bone Appetite
Let me know if you make it and put any twists on it. 😀