Keto Macaroons (amazing texture + vegan!)
Servings 24 cookies
These keto macaroons are perfectly chewy on the inside and amazingly crisp on the outside! They’re way easier (and more delicious) than egg-based macaroons and they’re vegan, too.
Ingredients
- 1/2 cup + 2 tablespoons (160 grams) coconut butter NOT coconut oil! Please weigh this as it's hard to measure correctly and different brands vary quite a bit
- 2 ounces (57 grams) xylitol see notes
- 1 1/2 ounces (43 grams) erythritol
- 1/4 teaspoon powdered stevia
- 6 tablespoons water
- 4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups (240 grams) shredded unsweetened coconut
- 1 1/3 cups (226 grams) sugar-free chocolate chips or chopped
Instructions
- In a medium saucepan over medium heat, mix together everything except the coconut and chocolate. Stir frequently until everything is melted and well combined. Remove from the heat.1/2 cup + 2 tablespoons (160 grams) coconut butter, 2 ounces (57 grams) xylitol, 1 1/2 ounces (43 grams) erythritol, 1/4 teaspoon powdered stevia, 6 tablespoons water, 4 teaspoons vanilla extract, 1/2 teaspoon salt
- Stir in the coconut. Let the mixture sit for 30-60 minutes at room temperature.3 cups (240 grams) shredded unsweetened coconut
- Preheat the oven to 325 °F (163 °C) and line a cookie sheet with a piece of parchment paper.
- Use a 1 1/2 tablespoon cookie scoop (the scoop is important so they have the right shape – if you don't care about the shape, you can roll them into balls and flatten slightly with your palm) to form 12 25-gram balls. Place at least 2" apart of the cookie sheet. If any bigger bits of coconut are sticking out, pat them down so that they don't burn.
- Bake for 21-23 minutes or until the cookies are lightly browned. Let cool on the cookie sheet and let cool completely, then dip and drizzle in chocolate.1 1/3 cups (226 grams) sugar-free chocolate
- Store in an airtight container for up to 1 week. These can actually be kept for several weeks but are best when fresh. They freeze great.
Notes
- The sweeteners I used were 100% xylitol, 100% erythritol and 100% stevia. If you don't have a scale, then this is about 1/4 cup + 3/4 teaspoon xylitol, 3 tablespoons + 3/4 teaspoon erythritol + 1/4 teaspoon stevia.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The carbs displayed are without sugar alcohol included (my recipe card software doesn't include that in its calculations for net carbs). Look above the recipe card for more details on that.
Nutrition
Calories: 150kcalCarbohydrates: 9.8gProtein: 1.7gFat: 14.2gSaturated Fat: 11.4gCholesterol: 3.1mgSodium: 55.1mgFiber: 5.4gSugar: 1gVitamin C: 0.3mgCalcium: 5mgIron: 1mgNet Carbs: 4
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