Keto Coconut Macaroons
A delicious keto coconut macaroon recipe with a dark chocolate drizzle. These low carb coconut cookies are perfect for snacks or a sweet treat! Coconut is a high fiber food, with lots of MCTs, so a great addition to low carb and keto diets. 2 NET CARBS PER COOKIE
Servings: 16 cookies
Preheat oven to 350º F.
Line a baking tray with baking paper or parchment, and set aside.
To a food processor bowl, add coconut, almond flour, monk fruit sweetener, and agar agar. Process for 10-15 seconds to mix well.
Add the coconut milk and melted coconut oil, and process for 30-45 seconds until the mixture is thick and sticky and holds together well.
Use a rounded tablespoon or cookie scoop to scoop and compact dough into tablespoon sized rounds. Place on a cookie tray. This recipe makes 16 cookies.
Bake macaroons for 10-12 minutes, beginning to watch at 10 minutes to ensure they don't over brown. The cookies should be lightly golden brown. Coconut burns fast once it starts browning.
Allow cookies to fully cool before handling. I like to freeze them so I can finish the chocolate layer faster.
Melt unsweetened baking chocolate. Dip each cookie into the dark chocolate, and then place back onto the parchment lined baking tray to set. I like to put them back into the freezer, and then when they are set, I put them into a container and store in the refrigerator or freezer.
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 3mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg