This time of year, I’m always baking – from muffins to cookies to nut brittle – in addition to having cookies and treats around the house for my family and friends to nosh on, I usually give nut brittle and cookies to teachers and friends for the holidays. Coconut macaroons have always been a family favorite, but the traditional recipe calls for condensed milk which is loaded with sugar and isn’t low carb or keto-friendly. So, I experimented a bit and came up with a great Keto Coconut Macaroons recipe that I dip in a sugar-free chocolate for a delicious treat that are only 2g of net carbs each!

I like to use ChocZero chocolate chips for this Chocolate-Dipped Keto Coconut Macaroon recipe but you can certainly serve and enjoy these without the chocolate. I’ve also dipped these in white chocolate or even both for a pretty presentation and treat!

keto coconut macaroons


Chocolate-Dipped Keto Coconut Macaroons

These keto coconut macaroons have only 1g of net carbs each and are the perfect treat with or without chocolate!
Course Dessert
Cuisine American
Keyword coconut, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12
Calories 104kcal


For the Keto Coconut Macaroons

  • 2 cups unsweetened coconut shredded
  • 2 tbsp allulose sweetener granulated
  • 4 large egg whites room temperature

For the Chocolate Dip

  • 1/2 cup ChocZero chocolate chips or your favorite sugar-free chocolate chips
  • 1 tbsp heavy cream


Prepare the keto coconut macaroons

  • Prepare a baking sheet by lining with parchment paper. Set aside.
  • Preheat oven to 350℉
  • In a bowl, beat the egg whites with a hand mixer until it thickens as the air incorporates and peaks start to form. Sprinkle in the Allulose (or your preferred sweetener) slowly until the peaks stiffen (about 5 minutes total).
  • Using a spatula, fold in the unsweetened coconut.
  • Separate the dough carefully into 12 sections and place them on your prepared sheet, trying to maintain a ball-shape (though it will flatten a bit while baking).
  • Bake for 10 minutes or until they turn golden.
  • Remove from oven and allow to cool completely.

Prepare the Chocolate Dip

  • While the keto coconut macaroons are cooling, prepare the chocolate dip.
  • In a small saucepan over low heat, add the heavy cream and allow it to warm for about a minute.
  • Add the sugar-free chocolate chips and stir continuously until melted.
  • Remove from heat.
  • Carefully dip the macaroons, one at a time, to cover half of the cookie in chocolate and place back on the parchment lined cookie sheet.
  • Repeat with all the macaroons.
  • Place the cookie sheet in the freezer so the chocolate hardens, about 10 minutes.


Calories: 104kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 24mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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