These Small Batch Keto Chocolate Macaroons are made with just 5 simple ingredients! These macaroons are a great sweet treat to have on hand that’s sugar-free and low-carb!
Ready for a super simple recipe using ingredients I that I bet you already have on hand? Enter these Small Batch Keto Chocolate Macaroons!
These chocolate macaroons are chewy, sweet, and totally delicious. You’ll need:
- sugar-free chocolate chips (we use Lily’s Semi-Sweet)
- unsweetened shredded coconut
- coconut oil
- pure vanilla extract
- sea salt
How simple is that?! You can have a batch of these Keto Chocolate Macaroons whipped up in a matter of minutes!
These macaroons keep well at room temperature for up to 5 days. You can also store them in the refrigerator or even freeze them! Since this is a small batch recipe though I bet they’ll be gone in a flash.
Want to make them even better? Try adding in a bit a caramel (use the recipe in our Keto Magic Bars) to the coconut then dipping the macaroons into chocolate. Let us know if you put a spin on this simple recipe, we’d love to know what you come up with!
You guys seem to love easy Keto desserts so check these out for more inspiration ↓
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- Chocolate Fat Bomb Nut Clusters
-
- Pistachio Rose Chocolate Bark
-
- Chocolate Chip Blondies
Keto Chocolate Macaroons
Ingredients
- ½ cup sugar-free chocolate chips we use 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
- In an 8” or larger cast iron skillet toast the coconut over low heat until golden. Transfer to a bowl.
- To the skillet, add the chocolate chips, coconut oil, vanilla, and salt. Heat just until melted and smooth.
- Pour the chocolate mixture over the coconut and mix well. Use a cookie scoop to divide out into 8 macaroons and place on the parchment lined baking sheet.
- Transfer the baking sheet to the refrigerator and chill for at least 30 minutes. Store refrigerated or at room temperature after they have set.
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
Yummy! What should we store these in? A ziplock bag? Covered container?
Either of those will work!
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.
can you add sugar or maple syrup to the recipe? If so will it still harden at room temperature?
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!
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!
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.