Keto Coconut Macroons
These Keto Coconut Macaroons are light, chewy, and naturally sweet, topped with a rich sugar-free dark chocolate drizzle for the perfect low-carb treat!
Ingredients
- 4 large egg whites room temperature
- 2 tablespoons granulated sweetener of choice monk fruit sweetener or erythritol
- 2 cups shredded unsweetened coconut
- 3 ounces sugar-free dark chocolate chopped
Instructions
- Preheat the oven to 350°F . Line a baking sheet with parchment paper.
- Whip the egg whites in a large bowl until frothy. Add the sweetener and continue whisking until soft peaks form.
- Fold in the shredded coconut gently using a spatula until fully combined.
- Scoop and shape the mixture into small mounds (about 1 to 1.5 tablespoons each) and place them on the prepared baking sheet.
- Bake for about 10 minutes or until the tops are golden brown and firm.
- Cool completely on a wire rack before adding the chocolate drizzle.
- Melt the chocolate by placing the chopped chocolate in a microwave-safe bowl. Heat in 15-second intervals, stirring in between, until smooth.
- Drizzle the chocolate over the cooled macaroons using a fork. Let the chocolate set before serving.