Keto Coconut Macaroons
Chewy and golden keto coconut macaroons drizzled with sugar-free chocolate. A simple, low-carb, and gluten-free dessert that’s perfect for holiday baking or everyday snacking.
Ingredients
- 2 cups unsweetened shredded coconut
- 2 large egg whites
- ½ cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
Optional
- ½ cup sugar-free dark chocolate (for drizzle or dipping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, whisk egg whites with sweetener, vanilla, and salt until frothy.
- Fold in shredded coconut until fully combined.
- Scoop heaping tablespoons of the mixture onto the baking sheet, shaping into mounds.
- Bake 15–18 minutes, until edges are golden brown.
- Cool completely before drizzling or dipping in melted chocolate (if using).