“Mouthwatering Keto Coconut Macaroons: A Sinful Treat That’s Sugar-Free!”
Discover this mouthwatering keto coconut macaroon recipe that's both scrumptious and sugar-free. This easy-to-follow recipe ensures a soft and chewy texture while staying true to the classic flavor. Satisfy your sweet tooth without guilt and enjoy a dessert that fits your keto lifestyle!
Allergens
None
Ingredients
- 4 cups unsweetened shredded coconut
- 1 cup almond flour
- 6 large egg whites
- 3/4 cup erythritol
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- Optional: dark chocolate chips for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut and almond flour.
- In another bowl, whisk egg whites, erythritol, vanilla extract, sea salt, cinnamon, nutmeg, and ground ginger until well combined.
- Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
- Use a cookie scoop or your hands to form small mounds of dough, placing them onto the prepared baking sheet.
- Bake for 20 25 minutes, or until the edges are golden brown. Allow to cool on the baking sheet.
- Optional: Melt dark chocolate chips and drizzle over cooled macaroons.
Chef’s Insight
To achieve the perfect texture, it's essential to whisk the egg whites separately before incorporating them into the mixture.
Notes
For a more indulgent dessert, serve these macaroons with a scoop of sugar-free ice cream or whipped cream.