Keto Almond and Coconut Macaroons with a Dark Chocolate Drizzle

Only 8 ingredients and super easy to make! These Keto coconut macaroons are light and chewy with a delicious almond flavor and finished off with a drizzle of dark chocolate. The egg whites are whisked with the erythritol to perfect peaks and the dry ingredients are folded through. Folding is essential to retain the air in the mixture giving these Keto macaroons their classic light texture.

This Keto recipe makes 12 medium size macaroons at 1g net carbs per piece or 24 mini bites at 0.5g net carbs per piece. They are a perfect petit four accompaniment to your afternoon cup of tea or coffee.

Do I need any special equipment?

A stand mixer with a whisk attachment is required to whisk the egg whites to stiff peaks. Equally, a handheld whisk will also do the job but will be a bit more hands-on.

How to store this recipe?

They store well in an airtight container at room temperature for a couple days, or in the fridge for about 4-5 days.

What chocolate can I use?

Use dark chocolate sweetened with Stevia or 100% cacao mass and sweeten with erythritol to taste.

Can I make this recipe vegan?

You can certainly try to replace the egg whites with a Keto-friendly egg replacement, or aquafaba. Aquafaba is the liquid drained from a can of chickpeas.

Net Carbs

1.1 g
Fiber

2.8 g
Total Carbs

6.5 g
Protein

2.3 g
Fats

9.6 g

115 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Raw egg, white

3 large
Erythritol Granulated

0.75 cup
Almond extract

1 tsp
Salt, sea salt

0.13 tsp
Desiccated / Shredded Coconut (Unsweetened)

1.25 cup
Almond flour

0.25 cup
Dark chocolate bar, sugar free

0.25 cup
Coconut oil

2 tsp
Vanilla extract

0.5 tsp

Step 1

Preheat the oven to 350F/180C and line a baking tray(s) with baking paper. Separate the egg whites from the yolks and reserve the yolks for another dish. Place the egg whites in a bowl of a stand mixer with a whisk attachment. Add the Erythritol, almond extract, and sea salt. Whisk on high speed until stiff peaks form and have tripled in volume.
Step 2

Gently fold in the coconut and ground almonds with a spatula until loosely incorporated. Folding the dry ingredients rather than stirring will help retain the air in the mixture giving the macaroons the lightness.
Step 3

Spoon the mixture into equal-sized balls, about 1 tablespoon per serving. Place on the baking tray and bake in the middle of the oven for 15-20 minutes or until lightly golden on top. Remove from the oven and allow to cool.
Step 4

Place the dark chocolate and coconut oil in a glass or metal bowl over a saucepan with 1-inch of water (bain-marie or double boiler). Take care not to let water touch the bottom of the bowl as this will burn the chocolate. Bring the water to a simmer and let the chocolate melt to a silky smooth consistency.
Step 5

Generously drizzle the melted dark chocolate over the macaroons. Leave to cool at room temperature or in the fridge for the chocolate to set. You can also dip the base into the chocolate for another variation.