These keto coconut macaroons are soft and chewy, made with a keto version of sweetened condensed milk. Coconut lovers will adore these delicious, chocolate dipped cookies.
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar substitute ( I used Swerve)
- 1 tablespoon unsalted butter
- 1/4 teaspoon xanthan gum (optional)
- 3 1/2 cups unsweetened coconut flakes
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 4 oz. semi-sweet or dark chocolate bar, made with sugar substitute ( I used Choc Zero)
- Combine powdered sweetener and heavy cream in saucepan on stovetop. While stirring constantly, heat on medium-low heat until it comes to a very low boil (bubbles along the edges). Turn heat down to low, simmer and continue to stir. Check that the cream does not burn or stick to the bottom by stirring frequently. You will know that it is ready when you see that the cream has thickened, reduced in volume, turned light golden color and coats a spoon.*
- Remove from heat to cool and add in the butter and xanthan gum if using.
- Preheat oven to 325°F. In a large bowl, mix the cooled condensed milk, vanilla, egg whites, salt and coconut. Stir to combine well.
- Using a small muffin scoop or cookie scoop, form the cookies onto a parchment lined cookie sheet.
- Bake 18-20 minutes for 15 large macaroons or 12-15 minutes for 20 smaller macaroons.
- Let cool on rack while melting chocolate in microwave or over double boiler.
- Dip macaroons in melted chocolate and place on parchment. Refrigerate to fully set the chocolate.
*While cooking the heavy cream on stovetop, the secret to success is very frequent stirring on low heat. You will avoid burning the bottom and the cream will cook to the perfect golden, thickened consistency.
**The macaroons will keep at room temperature for 3-4 days or can be refrigerated for an additional week. Or store leftovers? in the freezer layered in parchment in an airtight container.
- Category: Cookie
- Method: Bake
- Cuisine: Italian
Keywords: Keto Coconut Macaroons