Toasted Coconut Keto Macaroons

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Apr 12 2025

🥥 Toasted Coconut Keto Macaroons (Chocolate-Dipped Option)

Servings: 16 small macaroons

Net Carbs: ~1.5g per macaroon (without chocolate dip)

✨ Why These Are Perfectly Keto:

Traditional macaroons use sweetened condensed milk or sugar, which are both high in carbs. This version uses Keystone Pantry Allulose for natural sweetness without the glycemic impact. The shredded coconut provides fiber and fat, while egg whites help bind and fluff. It’s a low-carb, high-flavor treat that still gives that chewy, crisp-edged bite you expect from a classic macaroon.

🧾 Ingredients:

2 ½ cups unsweetened shredded coconut
📝 Coconut is rich in healthy fats and fiber, and unsweetened keeps the carbs low. Look for finely shredded to help the macaroons hold their shape better.
⅔ cup Keystone Pantry Allulose
📝 Allulose is perfect here—it browns gently like sugar, gives a tender bite, and doesn’t crystallize. Plus, it has nearly zero net carbs.
3 large egg whites
📝 These provide structure and lightness. They help bind the coconut and create that signature chewy center and golden crust.
½ teaspoon pure vanilla extract
📝 Adds warmth and depth. You can also sub almond extract for a more nutty, classic twist.
¼ teaspoon sea salt
📝 Balances the sweetness and enhances flavor. A must for any good cookie.
Optional: 3 oz sugar-free dark chocolate
📝 For dipping the bottoms. Dark, sugar-free chocolate keeps the carbs in check while adding decadence.

🥣 Instructions:

1. Preheat & Toast

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.

Spread the shredded coconut on a dry baking sheet and lightly toast in the oven for 3–5 minutes, just until golden and fragrant. Watch closely—coconut burns fast! Let it cool slightly.

🔥 Toasting brings out the natural oils in the coconut and intensifies the flavor, which is key in a recipe with so few ingredients.

2. Whip the Egg Whites

In a clean, dry mixing bowl, beat the egg whites and salt using a hand mixer or stand mixer on medium-high speed until soft peaks form (about 2–3 minutes).

🍃 Whipping gives the macaroons their airy lift and helps them set nicely without flour or other binders.

3. Sweeten the Mix

Sprinkle in the Keystone Pantry Allulose gradually as you continue to beat the egg whites—this should take another 1–2 minutes, until the mixture becomes glossy.

✨ Just like in meringue, this slow addition helps the allulose dissolve evenly and makes the batter fluffy and stable.

4. Fold and Chill

Gently fold in the toasted coconut and vanilla extract until fully incorporated. The mixture will be sticky and thick.

Let it rest for 10–15 minutes—this lets the coconut absorb moisture and helps the cookies hold their shape better when baking.

5. Scoop and Shape

Using a small cookie scoop or spoon, portion out 1½-inch mounds onto the parchment-lined baking sheet, spacing them about an inch apart. Gently pinch the tops for a more traditional pointed look, or keep them rounded.