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+ servings
Macaroons with a chocolate bottom in a wooden bowl.
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5 from 11 votes

Kato Macaroons

Coconut lovers will adore these deliciously chewy keto macaroons dipped in sugar free chocolate. The recipe is low carb and suitable for diabetics.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: British, French
Servings: 14
Calories: 76kcal

Ingredients

For the Macaroons

For the Chocolate Dip

Instructions

  • Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
  • Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
  • Add the powdered sweetener and whisk until fully incorporated.
  • Add the melted coconut butter and vanilla extract and mix. 
  • Now stir in the desiccated coconut. 
  • Use a cookie scoop or form balls with a flat surface and place on a baking tray lined with parchment paper. 
  • Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool. 
  • Melt unsweetened chocolate in the microwave (in 30 second bursts) or in a double boiler. Stir in 2 tablespoon powdered sweetener and dip the macaroons into the chocolate. Place back onto the parchment paper and cool in the fridge until the chocolate is set.

Notes

Net carbs: 1.7g per macaroon.
Coconut macaroons are filling - one macaroon at a time was fine for me.  
If the batter is too loose: add more shredded coconut.
If the batter is too dry: add more egg white. 
Store in an airtight container for up to 1 week or freeze for up to 3 months. 

Nutrition

Serving: 25g | Calories: 76kcal | Total Carbohydrates: 4.6g | Protein: 3.6g | Fat: 5g | Saturated Fat: 3.8g | Fiber: 2.9g | Sugar: 1g