This recipe for Keto Chocolate Drizzled Coconut Macaroons makes delightful soft cookies with just the right amount of coconut and chocolate. These easy cookies are not only low-carb, but also gluten-free, grain-free, dairy-free and sugar-free. They make a perfect treat for people on a diabetic, keto, 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!
How to store Coconut Macaroon Cookies
I like to store these cookies in a single layer in an airtight container in the refrigerator. Be sure that the chocolate is completely solid before covering them so the cover does not stick to the top of the cookies.
Can coconut macaroon cookies be frozen?
Yes! You can freeze these Keto Chocolate Drizzled Coconut Macaroons. Simply put them in a freezer safe airtight container and freeze for up to 4 months.
If you decide to stack your cookies, adding a sheet of parchment between layers will help keep them from sticking to each other.
Tips and tricks
Be sure to use unsweetened coconut for this recipe. Sweetened coconut would add loads of carbs and make the recipe not keto-friendly anymore.
Be careful about substituting other sweeteners in this recipe. The Pyure blend that I use in this recipe is twice as sweet as sugar. If you try to substitute a less sweet erythritol-based sweetener in this recipe, the erythritol might not dissolve all of the way into the egg whites and may give the cookies a granular texture.
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!
Keto Chocolate Drizzled Coconut Macaroons
- 4 large egg whites
- 1/3 cup stevia erythritol granulated sweetener
- 2 cups finely shredded unsweetened coconut
- 2.5 oz stevia sweetened dark chocolate
- Position racks near the center of oven. Preheat oven to 300º Fahrenheit. Line 2 cookie sheets with parchment paper.
Whisk egg whites and sweetener 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 to allow chocolate to solidify. Transfer to a shallow covered container and store, covered in the refrigerator. These cookies keep about 4 days. Serve at room temperature.
Net Carbs per cookies= 1 grams
This looks heavenly! Saving for later!
Ugh, these look fantastic! Not only do they sound delicious, but the presentation is lovely as well. This seems like a great option for work potlucks and such, since it caters to the varied diets of everyone in the office.
Thanks so much!
This is very intriguing. I have not used this kind of sweetener yet but think I will pick some up to try your recipe. Love coconut macaroons. Do you have a brand that you recommend or is it something I might even find bulk in a supermarket do you think?
We usually use the brand Pyure when we test our recipes. There is a link in the ingredients section so you can see exactly what we used as there are different types of Pyure. It’s available at some grocery stores and I have seen it at Walmart as well as on Amazon. We are not necessarily brand specific, but the sweetener needs to be twice as sweet as sugar. On the package it will say to use 1/2 cup sweetener for 1 cup sugar, for example. I don’t like using sweeteners that are not natural which is why I stick to stevia and erythritol.
If you’re actually using Stevia and erythritol do you know what the proportions are or is it the same if you use equal parts Stevia to erythritol or less Stevia X amount of erythritol..or since the brand you use is premixed, do you know??
I always use a 2X sweeter than sugar blend. If you’re making your own blend, I would use the quantity of erythritol that is asked for in the recipe and the amount of stevia that would be have sweetness equal to this amount. For example, if a recipe calls for 1 cup of the Pyure 2X blend (equivalent to 2 cups of sugar), I would use 1 cup of erythritol and 1 teaspoon powdered stevia.
I hope this helps.
This looks sooooo good! Thanks for sharing the recipe!
These look so good! I have a family recipe for a very similar macaroon but it’s loaded with sugar. I never thought of trying to make them with Stevia.
Amazingly yummy recipe..thank you for sharing it..
these look delicious and healthy too 🙂 Ill have to give these a try x
It’s a good thing they are healthy, because they are a bit addictive.
These look absolutely delicious. I’ve never cooked w/ erythritol, but these macaroons make me want to give it a try. Yum!
I used to be afraid of erythritol, but as I read more about it, the less concern I have. It isn’t like the artificial sweeteners and doesn’t have the side effects associated with them. It’s a sugar alcohol and occurs in nature. Sugar alcohols have few side effects except some cause digestive upset because they don’t absorb from the gut. Erythritol doesn’t have this problem for most people. It’s a great way to make something sweet, but guilt-free!
These are great!
Thanks so much! I’m glad you liked them!
It can be so hard to follow a Keto diet this time of year with all the goodies and treats that are around. This recipe will certainly make it a lot easier.
Coconut macaroons are one of my favorite treats. I love this healthier version! I can eat more with less guilt 😉
I haven’t had a macaroon in a long time. That chocolate drizzle looks great!
These cookies are delicious, addictive, and pretty. And the low carb part is a welcome bonus!
These were so good they were addictive..and aren’t bad to eat while i am dieting!!