Keto Passover Chocolate Pistachio Macaroons

You will love these dairy-free Keto Passover Chocolate Pistachio Macaroons! Unsweetened coconut is folded into a sweetened meringue mixture to hold the lovely coconut together into a cookie shape. Each cookie is scooped onto a silicone-lined baking sheet and baked until golden brown on the edges. Once the cookies are cooled, they are dipped into decadent dark chocolate and salty crushed pistachios. You can skip this step, but it makes them so pretty and delicious! These make a wonderful low-carb dessert and pair perfectly with a Keto coffee.

What kind of sweetener should I use?

Please use your favorite powdered sweeteners like a monk fruit blend or erythritol. The sweetener must be powdered to whip up nicely and hold air for the Keto meringue mixture.

What can I do with the leftover yolks from making meringue?

Save the egg yolks to add to more eggs to make a richer morning omelette!

What kind of dark chocolate should I use?

Use stevia-sweetened chocolate if you can find it. If not, you can use unsweetened dark chocolate and add sweeteners to it.

Serving suggestion

Feel free to serve this with the Ultimate Keto Coffee https://www.carbmanager.com/recipe/ultimate-keto-coffee for an excellent filling snack and pairing.

Net Carbs

1.9 g
Fiber

2.9 g
Total Carbs

11.3 g
Protein

2.4 g
Fats

11.7 g

126 cals

Quantity

Serving Size

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Egg whites

4 large
Monk Fruit Erythritol Blend

0.75 cup
Vanilla extract

1 teaspoon
Coconut, dried, shredded or flaked, unsweetened

4 cup
Coarse Kosher Salt

0.13 tsp
90% Dark Chocolate

4 oz
Roasted Shelled Pistachios With Sea Salt

2 oz

Step 1

Preheat an oven to 325 F. In the bowl of a stand mixer, combine the egg whites (use fresh, not bottled), ¾ cup powdered sweetener, and 1 tsp vanilla extract. Whip on medium-high speed using a whip attachment until stiff peaks form.
Step 2

Add in the unsweetened coconut flakes and ⅛ tsp kosher salt. Gently fold the coconut in until well blended.
Step 3

Use a 1 oz cookie scoop to portion the cookies onto a silicone or parchment-lined baking sheet. You should be able to fit 12 on each sheet.
Step 4

Bake for 11-12 mins a batch until the cookies are kissed with brown edges. Allow the cookies to cool completely before attempting to remove them. When removing the cookies, use a spatula to scrape them from the pan. Repeat with the remaining cookie dough.
Step 5

Once the cookies are cooled, melt the chocolate in the microwave, leaving a few small solid pieces of chocolate in the mix. Stir to dissolve these small pieces. This method is a quick chocolate tempering technique that allows the chocolate to harden at room temperature.
Step 6

Dip the very bottoms of each cookie into the chocolate. Sprinkle the edges with the crushed pistachios or roll the dipped macaroon in crushed pistachios. Place the cookies onto a clean parchment-lined baking sheet and allow the chocolate to harden. Keep the cookies stored in an airtight container for up to one week.