Ingredients:

  • 3 Large Egg Whites (room temperature)
  • ½ teaspoon Cream of Tartar (Optional)
  • ½ cup Granulated Keto Sweetener (powdered blend recommended)
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • 3 cups Unsweetened Shredded Coconut (Desiccated)
  • 4 oz Keto Dark Chocolate (minimum 85%, optional for dipping)
  • 1 teaspoon Coconut Oil (optional for dipping)

Instructions:

  1. Preheat oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone mats.
  2. Place the room temperature egg whites and cream of tartar (if using) into the bowl of a stand mixer. Whisk on medium speed until soft peaks form—they should hold their shape but still flop slightly at the tip.
  3. Gradually add the powdered keto sweetener, one tablespoon at a time, while the mixer is running. Increase the speed to medium-high and continue whisking until stiff, glossy peaks form (this should take 3–5 minutes total). The mixture must look like thick shaving foam.
  4. Turn the mixer off. Stir in the vanilla extract and salt lightly using a rubber spatula.
  5. Gently fold the shredded coconut into the meringue mixture using the rubber spatula. Work quickly and carefully, ensuring the coconut is evenly coated without deflating the egg whites too much.
  6. Cover the bowl and refrigerate the mixture for a minimum of 30 minutes. This rest allows the coconut to hydrate.
  7. Using a small cookie scoop (about 1.5 tablespoons capacity), portion the macaroon mixture onto the prepared baking sheets, leaving about 1 inch (2.5 cm) between each one.
  8. Bake for 18–22 minutes, rotating the trays halfway through, until the macaroons are lightly golden brown around the edges and set in the center.
  9. Remove from the oven and transfer the macaroons (still on the parchment) to a wire rack. Allow them to cool completely before moving, as they are fragile when warm.
  10. OPTIONAL DIPPING: Prepare a double boiler or use short bursts in the microwave to gently melt the keto dark chocolate and coconut oil until smooth and glossy. Dip the bases of the cold macaroons into the chocolate and chill briefly until the chocolate is set.