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Keto Coconut Macaroons

Servings: 12 macaroons
Author: Dom Geracia



  • Preheat your oven to 350 degrees.
  • Whisk egg whites until they form loose peaks (should double in size).
  • Whisk in honey, vanilla, melted butter and salt until evenly incorporated.
  • Fold in the shredded coconut. Do not overmix, you want to keep the air in the egg whites.
  • On a parchment lined cookie sheet, spoon mixture into even mounds, roughly 2 inches in diameter.
  • Place into oven and bake for roughly 15 minutes or until the edges start to brown.
  • Once they are browned on the edges, remove and cool on a wire rack.
  • While cooling, combine the liquid coconut oil and cocoa powder together to create a sauce.
  • Once the macaroons are cool, drizzle the tops with the chocolate sauce.
  • Cool and keep refrigerated until consumption. Be wary of warm temperatures, chocolate can melt.