Coconut lovers will adore these deliciously chewy keto macaroons dipped in sugar free chocolate. The recipe is low carb and suitable for diabetics.
Preheat the oven to 175 Celsius / 350 Fahrenheit.
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.
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 tbsp 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.
As the fibre content is higher than the total carbs, the net carb amount is the same as the sugar - 1.2 g per macaroon.
Don't have unsweetened chocolate? Here are some other options:
Coconut macaroons are filling - one macaroon at a time was fine for me.