Name: Keto Magic Coconut Macaroons
Cook time: 25 min
Total time: 25 min
Yield: 16 Servings
Cuisine: Other

OnlineCook Verified

April 29, 2025

12 Ingredients

EASY

These indulgent-seeming chocolate-dipped coconut and pecan cookies taste so much like the traditional cookie tray favorite that no one will guess they're made entirely from Keto diet-friendly ingredients. (You can find erythritol sweetener at well-stocked grocery stores in the baking aisle.) The recipe is a Yummly original created by Sara Mellas.

From the Cook

1/2

Keto Magic Coconut Macaroons

OnlineCook Verified

Ingredients

Servings

WarningEggs and 3 other allergens identified

Instructions

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Whisk together the coconut oil, erythritol, eggs, almond flour, vanilla extract, and salt in a medium mixing bowl until smooth. Stir in the coconut and pecans.

Using a small ice cream scoop and/or clean, dampened hands, divide the mixture into 16 rounded mounds, spacing them 1 inch apart on the prepared baking sheet.

Bake the cookies on middle rack of oven until light golden brown on top, 13-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Let cookies cool on the baking sheet on a cooling rack for 15-20 minutes.

Make the chocolate coating: Whisk together the cocoa powder, erythritol, coconut oil, and vanilla in a small bowl until smooth.

Dip the bottom of each cooled cookie into the chocolate mixture and return it to the baking sheet. Once all the cookies have been dipped, drizzle the remaining chocolate over the tops of cookies with a spoon.

Freeze the cookies for 10 minutes to set the chocolate.

Serve cookies immediately, or store in an airtight container in the refrigerator for up to one week.

Video Tutorial Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Coconut Moisture Magic 💧
Squeeze out excess moisture from shredded coconut using a clean kitchen towel to prevent soggy macaroons and ensure a perfect crisp exterior.
Erythritol Grinding Hack 🥄
Pulse erythritol in a food processor to create a finer powdered sweetener that blends more smoothly into the macaroon mixture.
Egg Separation Pro Tip 🥚
Use room temperature eggs and separate them carefully, ensuring no yolk mixed with whites to achieve maximum volume and structure in your macaroons.
Chocolate Dipping Technique 🍫
Use a fork when dipping macaroons in melted chocolate to allow excess to drip off, creating a thin, even chocolate coating that doesn't overwhelm the delicate coconut flavor.
Pecan Toasting Trick 🔥
Lightly toast pecans in a dry skillet before chopping to enhance their natural oils and bring out a deeper, nuttier flavor in the macaroons.