These macaroons are mixed, shaped by hand and chilled, with no oven. Shredded coconut, almond flour, cocoa and erythritol make the dry mix, and melted coconut oil and sugar-free chocolate chips bind it. The result is a chewy, chocolatey cookie. Prep is 10 minutes, the chill is at least 30 minutes, and the card gives a total of 40 minutes and 12 macaroons.
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What Goes in the Bowl
The amounts are on the recipe card.
- Unsweetened shredded coconut (1 ½ cups): the chewy texture and the coconut flavor.
- Almond flour (½ cup): a low-carb replacement for regular flour. It adds a nutty taste and helps bind the mixture.
- Unsweetened cocoa powder (¼ cup): the chocolate flavor with no added sugar.
- Erythritol or another keto sweetener (⅓ cup): monk fruit or stevia also work. Each tastes a little different.
- Vanilla extract (1 teaspoon) and salt (¼ teaspoon): the salt balances the sweetness.
- Sugar-free chocolate chips (½ cup) and coconut oil (2 tablespoons): melted together to bind everything. The coconut oil adds a subtle coconut flavor.
For a nutty variation, a teaspoon of almond extract is an option.
Mixing and Chilling
Mix the coconut, almond flour, cocoa, erythritol, vanilla and salt in a large bowl until the dry ingredients are evenly distributed. In a microwave-safe bowl, melt the coconut oil and chocolate chips together in 30-second intervals, stirring in between, until the mixture is smooth and glossy.
Pour the melted chocolate into the dry ingredients and stir until fully combined. The mixture should be sticky but manageable. Shape it by hand into small balls or mounds, using a cookie scoop or a spoon if you want them uniform, and set them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes so they set.
Do not skip the chilling. It firms the macaroons up, makes them easier to handle and gives them their chewy texture. Weigh the almond flour and the sweetener on a kitchen scale if you can, because the amounts matter in keto baking.
Variations
- Nuts: add ¼ cup of chopped almonds or pecans.
- Mint: mix in ½ teaspoon of peppermint extract.
- Spiced: a pinch of cinnamon or nutmeg in the dry ingredients.
- Berry: fold in ¼ cup of unsweetened dried berries such as cranberries or blueberries. Dried fruit adds carbohydrates quickly, so watch the count.
- Chocolate-dipped: dip the finished macaroons in melted sugar-free chocolate.
- Almond Joy style: press a whole almond on top of each one before chilling.
- Coconut-coated: roll the shaped macaroons in extra shredded coconut.
What to Serve With Them
Fresh raspberries or strawberries, unsweetened whipped cream, cream cheese or mascarpone, or almond or peanut butter for dipping all go with them. Herbal tea such as chamomile or peppermint and black coffee are the easy drinks.
Storing Them
Keep the macaroons in an airtight container in the refrigerator. They stay fresh for up to a week.
Nutrition per Macaroon
One macaroon has about 120 calories, 10 grams of fat, 2 grams of carbohydrates and 2 grams of protein.
FAQ
Can I use a different sweetener?
Yes. Monk fruit or stevia can replace the erythritol. Adjust the amount to the sweetness of the one you use.
How long do they last in the refrigerator?
Up to a week in an airtight container.
Can I make them nut-free?
Replace the almond flour with sunflower seed flour or coconut flour. Coconut flour absorbs more moisture, so you may need to adjust the liquid slightly.
Do I have to refrigerate them after shaping?
Yes. At least 30 minutes in the refrigerator sets them so they hold their shape and stay chewy.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto No-Bake Chocolate Coconut Macaroons Made Easy!
Ingredients
Instructions
In a large mixing bowl, combine the shredded coconut, almond flour, cocoa powder, erythritol, vanilla extract, and salt. Mix well until all dry ingredients are evenly distributed.
In a microwave-safe bowl, melt the coconut oil and sugar-free chocolate chips together in 30-second intervals, stirring in between until smooth.
Pour the melted chocolate mixture into the dry ingredients and stir until fully combined.
Using your hands, form the mixture into small balls or mounds and place them on a parchment-lined baking sheet.
Refrigerate the macaroons for at least 30 minutes to set.
Once set, enjoy your delicious keto-friendly treat!
Notes
For added flavor, consider adding a teaspoon of almond extract for a nutty twist.
You can also dip the macaroons in additional melted sugar-free chocolate for a richer chocolate flavor.
Nutrition
| Serving Size | 1 macaroon |
|---|---|
| Calories | 120 calories |
| Sugar Content | 0g |
| Sodium Content | 0g |
| Fat Content | 10g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 2g |
| Cholesterol Content | 0mg |