This low-carb chocolate drizzled coconut macaroons recipe makes delightful soft cookies with just the right amount of coconut and chocolate. They are not only low-carb, but also gluten-free, grain-free, and sugar-free. They make a perfect treat for people on a diabetic, ketogenic, low-carb, Atkins or Banting diet.
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These low-carb chocolate drizzled coconut macaroons boast a slightly crunchy toasted coconut outside and a moist, chewy inside. The chocolate drizzle puts them over the top for flavor. They remind me of mini Mound bars, only tastier. You may want to make a double batch since these cookie have a magical way of disappearing.
This recipe has been altered from a recipe for “Chocolate Coated Coconut Kisses” by Faye Levy in her book, Faye Levy’s Sensational Chocolate. I have always loved Faye Levy’s cookbooks and purchased many of them years ago. I learned so much about cooking by reading her books and preparing her recipes. Many of her recipes became family favorites and her “Chocolate Coated Coconut Kisses” recipe was one of them. These cookies always had a place on my holiday cookie platters. Unfortunately, while delicious, Faye’s recipe isn’t low-carb. With the holidays approaching, I have been craving these cookies so I made some alterations to the recipe to make them low-carb. I am so happy to be able to enjoy them once again!
This recipe takes four egg-whites. leaving you with four yolks. If you need an idea for using these leftover egg yolks, check out our creme brûlée recipe which, by design, takes four egg yolks. Get two desserts out of the same four eggs!
I am excited to share this recipe with you. I hope these low-carb chocolate drizzled macaroons find a place on your cookie platters!
- Position racks near the center of oven. Preheat oven to 300º Fahrenheit. Line 2 cookie sheets with parchment paper.
- Whisk egg whites and sugar in a medium bowl. Set bowl over a saucepan of hot water over low heat. Beat with a hand mixer on low speed for 5 minutes, then at medium speed until mixture is warm to touch, about 6 minutes. Remove bowl from the saucepan of warm water and beat on high speed until mixture is cool.
- Gently fold in coconut.
- Using a rounded tablespoon of batter for each cookie, place batter on prepared baking sheets. Be sure there is at least 1 inch between mounds of batter. If necessary, shape into mounds using fingers.
- Bake 23 to 25 minutes or until set and very light brown. Cookies should be soft inside. Transfer to a rack. Cool completely.
- Melt chocolate in a small, deep bowl over nearly simmering water. Stir until smooth. Allow to cool slightly--3-5 minutes.
- Place cookies on a sheet of parchment and drizzle with melted chocolate using a spoon or a pastry bag.
- Refrigerate cookies in one layer uncovered for about 20 minutes. Transfer to a shallow covered container and store, covered in the refrigerator. These cookies keep about 4 days. Serve at room temperature.
- Calories: 24.3
- Fat: 1.33 grams
- Carbs: 1.18 grams
- Fiber: .9 grams
- Protein: 2.51 grams