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Keto Coconut Macaroons - Simple, Chewy, and Naturally Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsweetened shredded coconut: 2 1/2 cups (about 200 g), finely shredded works best for a cohesive texture.
  • Egg whites: 3 large, at room temperature for easier mixing.
  • Keto sweetener: 1/2 cup granulated erythritol or an erythritol/monk fruit blend. Powdered style dissolves even better.
  • Coconut cream or heavy cream: 3 tablespoons for moisture and richness.
  • Vanilla extract: 1 1/2 teaspoons for warmth and aroma.
  • Almond extract (optional): 1/4 teaspoon adds a bakery-style note.
  • Salt: 1/8 teaspoon to balance sweetness.
  • Dark chocolate (optional): 3–4 ounces of sugar-free dark chocolate for dipping or drizzling.

Method
 

  1. Prep the pan: Heat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix the wet ingredients: In a medium bowl, whisk egg whites, sweetener, coconut cream, vanilla, almond extract (if using), and salt until the sweetener starts to dissolve and the mixture looks slightly frothy.
  3. Fold in coconut: Add the shredded coconut and stir until every strand is coated. The mixture should be thick and slightly sticky, not runny.
  4. Chill briefly (optional): If the mixture feels loose, chill it for 10 minutes. This helps it hold shape during baking.
  5. Scoop: Use a 1-tablespoon scoop to portion mounds onto the prepared sheet, packing the scoop slightly so each macaroon is compact. Space them about 1 inch apart.
  6. Shape: If needed, gently press any stray coconut bits into the sides so they don’t burn. Aim for rounded mounds.
  7. Bake: Bake for 14–18 minutes, rotating the pan halfway through. They’re done when the tips and bottoms are golden and the centers look set.
  8. Cool: Let the macaroons cool on the sheet for 5 minutes, then transfer to a rack to cool completely. They’ll firm up as they cool.
  9. Chocolate finish (optional): Melt sugar-free dark chocolate in short bursts in the microwave or over a double boiler. Dip the bottoms or drizzle on top. Set on parchment to harden.