Get ready for a sweet journey into the world of keto treats! We're making our tasty Keto Chocolate Macaroons that are full of rich chocolate and just a hint of coconut. These delectable and chewy treats will leave a lasting impression from the very first bite. So, put on your apron, and let's dive into this recipe that takes less than an hour to create.

Jump to:
- Preparation and cooking overview
- Chef's note
- 🍫 Ingredients for this keto chocolate macaroons recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make these Keto Chocolate Macaroons: step-by-step guide
- What to serve with these keto chocolate macaroons?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Making these keto cookies is a breeze, and it only takes 40 minutes. Your main tasks? Toast the coconut, melt the chocolate, and mix it all together! Once your mix is ready, shape it into small balls. After a quick chill in the fridge, they'll be ready to enjoy!
Chef's note
The secret to perfect keto macaroons is to keep trying new things. Add some toasted nuts for extra crunch, or drizzle keto-friendly caramel for a sweet surprise. Feeling bold? Dip your macaroons in dark chocolate for an ultra-decadent treat.
🍫 Ingredients for this keto chocolate macaroons recipe
Here's what you'll need to make this perfect treat:
Ingredient substitutions
If there's an ingredient on the list that you'd prefer to skip, no problem! Here are some fantastic keto-friendly substitutes you can try:
Additional ingredients
Feel free to get creative and add some extra flair to these low carb macaroons. The following ingredients are entirely optional but can take your culinary adventure to the next level:
Cooking tools required
To make this chocolate macaroons recipe, you'll need the following tools:
Tools substitute options
Don't worry if you don't have all of the tools mentioned above; just use these substitutes instead:
How to make these Keto Chocolate Macaroons: step-by-step guide
Cooking method
Preparation steps
- Line a baking sheet with parchment paper.
- Gather the ingredients and ensure they are measured correctly.
Instructions
- Start by toasting the coconut in an 8" or larger cast iron skillet over low heat until it turns a golden color. Then, move it into a separate bowl.
- Into the same skillet, add the chocolate chips, coconut oil, vanilla, and a touch of salt.
- Apply heat just until the ingredients are melted and mix together smoothly.
- Pour the melted chocolate mix over the toasted coconut in the bowl, stirring well to combine.
- Use a cookie scoop to shape the mixture into 8 macaroon balls.
- Place these balls onto your pre-prepared baking sheet lined with parchment paper.
- Move the baking sheet into the refrigerator and let it chill for at least 30 minutes. After they've chilled, they're ready to serve!
Chef's pro tip
If your macaroon mixture turns out too sticky, add more toasted coconut to absorb the excess moisture. If it's too dry, a touch more melted chocolate or coconut oil can help bring it together. Adjust these additions slowly, mixing well after each, until you reach your desired consistency.
What to serve with these keto chocolate macaroons?
Here's a list of a few things that would pair perfectly with your keto chocolate macaroons:
How to make it healthier?
You can make the keto macaroons even healthier by following these tips:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Note: Macaroons don't need reheating. Simply let them reach room temperature before enjoying them.
Recipe wrap-up and conclusion
Get ready to embark on a delicious journey with these Keto Chocolate Macaroons. Prepare to fill your home with their delightful aroma and indulge in your new go-to keto dessert. Share your creations on Facebook and Instagram by tagging us. We're excited to see your culinary masterpiece!
Frequently asked questions
📖 Recipe

Keto Chocolate Macaroons
Ingredients
- ½ cup sugar-free chocolate chips we used semi-sweet Lily’s Sweets
- 1 ½ cup unsweetened shredded coconut
- 1 tablespoon coconut oil
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
Instructions
- Start by toasting the coconut in an 8" or larger cast iron skillet over low heat until it turns a golden color. Then, move it into a separate bowl.
- Into the same skillet, add the chocolate chips, coconut oil, vanilla, and a touch of salt.
- Apply heat just until the ingredients are melted and mix together smoothly.
- Pour the melted chocolate mix over the toasted coconut in the bowl, stirring well to combine.
- Use a cookie scoop to shape the mixture into 8 macaroon balls.
- Place these balls onto your pre-prepared baking sheet lined with parchment paper.
- Move the baking sheet into the refrigerator and let it chill for at least 30 minutes. After they've chilled, they're ready to serve!
Albertina Geller says
These were really good and easy to make. Even my nephew tried it out and loved it. I love you videos and your blog. Thank you for sharing such amazing content
Gail Schimpf says
Yummy! What should we store these in? A ziplock bag? Covered container?
Cast Iron Keto says
Either of those will work!
Cheryl says
These are absolutely delicious. You get the crunch that’s missing from so many keto sweet bites and snack. Definitely making these again. Thanks for the recipe.
Angel says
can you add sugar or maple syrup to the recipe? If so will it still harden at room temperature?
Cast Iron Keto says
I'm not sure what you're asking. Do you want to replace the erythritol with sugar? If so it would be 1:1. Hope this helps!
Amber says
I don't see sweetener in the recipe. Is there supposed to be sweetener in the ingredient list?
Cast Iron Keto says
Hi Amber, there is no added sweetener in this recipe as the coconut's natural sweetness paired with the chocolate chips is pretty sweet already.
Josh says
I don't know what I did wrong but I ended up with a bowl of chocolate coconut and no moisture at all. So I did a bit more chocolate and oil and mixed it all in. Well, not better. I ended up with super hard cookie pucks that could break a window.
Ah, well!
Cast Iron Keto says
Hey Josh - sorry to hear this! What brand of coconut did you use? We've noticed lately that a lot of the shredded coconut is incredibly dry and we're wondering if that made a difference here.