These no-sugar-added Chocolate Dipped Coconut Macaroons are perfect for a mid-week dessert or a weekend brunch. They are quick and easy to whip up, lightly sweetened and dipped in ultra-dark chocolate. An excellent low carb dessert for any day of the week.
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Bob’s Red Mill Shredded Unsweetened Coconut is an excellent choice for these low carb macaroons. The only ingredient is unsulfered coconut. No added sugars, two net carbs per serving, and lends great texture to the macaroons.
I recently got a jar a Lafaza Ground Vanilla. It’s a great substitute for vanilla extract, and leaves fun flecks of vanilla similar to using the beans in a vanilla pod. Grab a similar brand by clicking here.
Xylitol is one of my favorite sugar substitutes. It doesn’t have a minty aftertaste and is the closest tasting substitute to sugar (in my opinion). Now Foods Xylitol is our brand of choice around the house.
It’s super important to make sure the egg whites are room temperature. The shredded coconut binds together much better with room temperature egg whites.
What’s your favorite macaroon recipe? Do you like to add anything to your macaroons?
Low Carb Chocolate Dipped Coconut Macaroons
- 2.5 cups shredded coconut unsweetened
- 1/3 cup xylitol
- 1/4 tsp salt
- 4 whole egg whites room temperature
- 1/2 tsp vanilla or vanilla bean powder
- 2 oz 85% - 90% dark chocolate
Heat the oven to 350 degrees. Line a sheet pan with parchment paper.
Pour the coconut into a large bowl. In a separate bowl, combine the room temperature egg whites, xylitol, salt and vanilla bean powder. Whisk to combine.
Pour the egg white mixture into the shredded coconut. Mix with a spatula until just combined. Form small balls with the coconut mixture. Spread evenly on the parchment lined sheet pan, and press gently on each one to form a flat bottom.
Place in the oven and lower the oven to 325 degrees. Bake for 16 to 18 minutes, or just until the tops are just starting to brown. Remove from the oven and cool completely.
Melt the chocolate in a microwave-safe bowl on thirty second intervals, stirring every thirty seconds until melted. Gently dip the flat bottom of each macaroon in the melted chocolate. Place in a single layer on a parchment-lined sheet pan and refrigerate to harden the chocolate. Store in an air-tight container in the fridge for up to three days.
Calories: 103; Total Fat: 8 g; Saturated Fat: 7 g; Total Carbohydrates: 7 g; Sugar: 3 g; Sugar Alcohol/Xylitol: 4 g; NET CARBS: 4 g; Protein: 3 g.