Keto Coconut Macaroons
You really should try these moreish keto coconut macaroons; they are a low carb sugar free delightfully moist treat. Having a crispy Golden edge with a tender, gooey center these delicious treats are also very easy to make, and all completely Keto. As you need to remove the seeds, it is best to eat them with no toppings or a sprinkle of sugar-free chocolate. On the go or for the holidays or as a snack or a quick dessert these Coconut Macaroons should be on every coconut lover’s list!
What We Will Need
2 cups unsweetened shredded coconut
2 large egg whites
½ cup powdered erythritol (or your favorite keto-friendly sweetener)
1 tsp vanilla extract
¼ tsp almond extract (optional, for added flavor)
A pinch of salt
½ cup sugar-free dark chocolate chips (optional, for dipping or drizzling)
How We Are Going To Do It
Step 1: Preheat the Oven Heat your oven to 325 ° F or 160 ° C. Preheat oven to 375°F Place the baking sheet lined with parchment paper or fun, a silicone baking mat.
Step 2: Prepare the Egg Whites In a very clean and dry bowl, beat the egg whites till they stiff with a pinch of salt. For the best result, use an electric mixer.
Step 3: Add Sweetener and Flavorings Gradually add in the powdered erythritol, the vanilla extract and almond extract, if you will be using any of the two. They should be continued till the mixture reaches a glossy consistency.
Step 4: Combine with Coconut Next, mix the shredded coconut with the aforementioned egg white until the coconut is all moist and tacky.
Step 5: Shape the Macaroons Working with small cookie scoop or your hands, put the mixture into small rounds or balls, which should be put on the baking sheet with space in-between them.
Step 6: Bake the Macaroons Cook in the prepared oven for 15-18 minutes, the edges must be dark brown. Take out from oven and let the macaroons cool to room temperature on the baking sheet only then remove them to a wire rack.
Step 7: Extra Ingredient – Chocolate Coating; Chocolate Drizzle or Chocolate Dip Stir the sugar free dark chocolate chips until smooth by melting them in the microwave at 20 seconds intervals. Pour the melted chocolate over the macaroons or place the bottoms of the macaroons into the chocolate. Transfer them on parchment paper to set.
Step 8: Serve and Enjoy If your chocolate has set, then it is ready to serve your keto coconut macaroons and taste it.
Nutrition Information (Per Macaroon, Without Chocolate)
Calories: 70 kcal
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
Protein: 1g
Total Carbohydrates: 2g
Net Carbs: 1g
FAQs
1. Can I use sweetened coconut?
• No, sweetened coconut is high in sugar. Use unsweetened shredded coconut to meet the keto requirements of your diet.
2. Can I make these dairy-free?
• These are obviously soy free unless you decide to put in chocolate. For example use dairy free sugar free chocolate chips in case.
3. For how long can I store these macaroons?
• It’s best stored in an airtight container at room temperature for not more than five days, or in the refrigerator up to two weeks.
4. Can I use another sweetener?
• He nodded yes the monk fruit works well or allulose according to the mention. Adjust the quantity to taste.
Tips for Perfect Keto Coconut Macaroons
• Whip Egg Whites Properly: Whip the egg whites until just past soft-peak stage for a light texture of the cake.
• Don’t Overbake: Tend towards the macaroons; they should be lightly colored on the edges but not dark brown.
• Customize the Flavor: For slight differences, one can include cinnamon or nutmeg or even orange rind.
• Use Quality Chocolate: If possible, use the dark sugar-free chocolate that has a good taste for both covering and/or for drizzling.