Dessert

Coconut macaroons dipped in dark chocolate

Name: Coconut macaroons dipped in dark chocolate
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 7½ oz Unsweetened shredded coconut; 6 Egg whites; 2½ oz Sugar-free dark chocolate; 2½ oz Powdered erythritol; Vanilla extract, a teaspoon; Sea salt, a good pinch

Egg white and coconut and nothing else holding them together, which means the whites have to be whipped rather than stirred — beaten flat, they spread into one sheet on the pan.

3gnet carbs

14gfat

4gprotein

155kcal

Per serving35 minServes 12

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Ingredients

For the whole dish · serves 12

Unsweetened shredded coconut7½ oz
Egg whites6
Sugar-free dark chocolate2½ oz
Powdered erythritol2½ oz
Vanilla extracta teaspoon
Sea salta good pinch

Method

6 steps · 35 minutes

Whip the whites with the salt to soft peaks, then beat the erythritol in a little at a time until glossy.
Fold the coconut and vanilla through in as few strokes as you can manage.
Pack the mixture into a tablespoon measure and turn each one out, so they hold a dome rather than spreading.
Bake at 325F for 18 minutes until the tips are brown and the bases are set.
Cool them completely on the sheet. Moved warm, they crumble at the base.
Melt the chocolate and dip the bottoms, then set them chocolate side up on parchment until firm.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.