Fat bombs are a staple for many that are on a ketogenic diet. With the ease of being able to hit your macro goals with something delicious that’s almost entirely made from fat, there’s definitely a reason to see why they’re so popular. Usually when I make fat bombs, I’ll make something frozen – but I like having a bit of a change. So, I decided to make some chocolate covered macaroons!
These little macaroons are sweet, gooey, and a delight with every bite. Each macaroon has a wonderful coconut, almond, and chocolate flavor – with 90% calories coming from fat. It’s like a perfect little fat bomb packaged up into a delectable little cookie.
You can choose to either drizzle your macaroons with chocolate, dunk them halfway or completely coat them. For added almond flavor, consider dunking the entire cookie in melted chocolate and dusting crushed almonds over top.
These will be perfect for the holidays to bring out to your guests, too! Chocolate is great for this time of season and these macaroons just scream holidays for some reason. Feel free to make them in advance too, they refrigerate well and can keep for 5-6 days in there. No pressure on eating them all at once!
Yields 12 Keto Chocolate Covered Macaroons
The Preparation
- 1 cup unsweetened shredded coconut
- 1 large egg white
- 1/4 cup erythritol
- salt, to taste
- 1/2 teaspoon almond extract
- 2 tablespoons coconut oil
- 20 grams low-carb dark chocolate, such as Lily's
The Execution
1. Preheat the oven to 350°F and spread a cup of shredded, unsweetened coconut on into a thin layer on a parchment paper lined baking sheet. Once the oven is hot enough, place the coconut in to toast up a bit. This should take about 4-5 minutes. This step is optional but brings out an extra coconutty flavor.
2. While the coconut is toasting, beat your egg white until it’s foamy and doubled in size.
3. Now add your erythritol and pinch of salt slowly while continuing to mix.
4. Add in almond extract for a twist on normal coconut macaroons.
5. When your coconut flakes have toasted and cooled, add them in and fold everything together.
6. Using a small ice cream scoop (or your hands) tightly pack little balls of macaroon batter and gently place them on a parchment paper lined baking sheet. This recipe should make about 12 macaroons 1.5 inches in diameter. Bake until they’re golden, about 15 minutes.
7. While they’re baking, make the chocolate drizzle by melting coconut oil and sugar-free chocolate. Stir continuously to make sure the chocolate doesn’t burn.
8. Once the macaroons are out of the oven, drizzle your chocolate over each one of them. If you choose to dunk the macaroons into the chocolate, make sure to let them cool completely before handling. Enjoy!
This makes a total of 12 servings of Keto Chocolate-Covered Macaroons. Each serving comes out to be 76 calories, 7.5g fats, 0.9g net carbs, and 0.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup unsweetened shredded coconut | 561 | 55.3 | 20.4 | 13.6 | 6.8 | 5.9 |
| 1 large egg white | 17 | 0.1 | 0.2 | 0 | 0.2 | 3.6 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon almond extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 20 gram low-carb dark chocolate | 78 | 8 | 10 | 6 | 4 | 0 |
| Totals | 915 | 90.3 | 30.9 | 19.6 | 11.3 | 9.5 |
| Per Serving (/12) | 76 | 7.5 | 2.6 | 1.6 | 0.9 | 0.8 |
Keto Chocolate-Covered Macaroons
Ingredients
- 1 cup unsweetened shredded coconut
- 1 large egg white
- ¼ cup erythritol
- salt to taste
- ½ teaspoon almond extract
- 2 tablespoon coconut oil
- 20 gram low-carb dark chocolate such as Lily's
Instructions
- Preheat oven to 350F and spread a thin layer of shredded, unsweetened coconut onto a baking sheet lined with parchment paper. Once preheated, place the coconut in the oven to toast up a bit (about 4–5 minutes). This step is optional, but it helps to bring out even more of the coconut flavor.
- Meanwhile, beat the egg whites until foamy and doubled in size.
- Slowly add the erythritol and a pinch of salt while continuing to mix.
- Add the almond extract for a twist on traditional coconut macaroons.
- Once the coconut flakes have toasted and cooled, add them to the mixture and fold everything together.
- Using a small ice cream scoop, tightly pack the batter into little balls and gently place them on a baking sheet lined with parchment paper. Bake for about 15 minutes or until golden.
- Meanwhile, make the chocolate drizzle by melting the coconut oil and sugar-free chocolate on the stovetop, stirring continuously to prevent the chocolate from burning.
- Remove the macaroons from the oven and drizzle over the chocolate. If dunking the macaroons in the chocolate, make sure to let them cool completely before handling. Enjoy!
Darn you, Craig! Just when I start a fast, you come out with THIS!! 🙂
Aww, I’m so sorry. And I’m so sorry I haven’t been replying to comments lately. I started getting super overwhelmed with emails but I’ve set up scheduled dates to try to knock out as many comments as I can. I know you keep posting them and please continue to do so – I’ve had a good smile and laugh reading a few of your comments 🙂
So, I tried your recipe. All went well, up to the stage where you mix the roasted coconut shreds to the beaten eggs. You are supposed to make balls, but the stuff won’t stick. As soon as you press it into a ball-like shape (pretty hard squeeze, too!) and release, it just falls apart into coconut shreds again.
I used freshly shredded and roasted coconut, but they were cooked first to make coconut milk as well. Might this have ruined my attempts?
Hey Sven – I’m not 100% sure as I haven’t tried coconut shreds used to make milk. I usually just buy mine in a packet from Amazon. It’s definitely possible, but I can’t be sure. It may also be possible that your eggs are larger than mine?
Mine seemed like they might be bit loose too …so I added in about 1/2 TBL coconut flour …did the trick …I didn’t really ‘pack’ the coconut into the cup when measuring …should we? But they came out great!
Made these today …came out yum …made a few little tweaks to adjust for ingredients on hand …def a keeper
Nice recipe!! Your recipe calls for 1/4 cup of erythritol. Is that accurate? Ours wound up being crazzzyyyy sweet. We’re going to half it for next time 🙂 THANKS!
It’s correct, yes. Did you make sure to use unsweetened coconut flakes? I found them pretty sweet, but not overly so.
Unsweetened flakes. I was using Stevia instead of straight Erythritol. Def not going to make that mistake again! lolol we had stomach aches from that sweet-bomb
If you use Stevia alone then I could see why it’d be way oversweet. Definitely try to balance them out with eachother – stevia is extremely sweet on its own.
Forgive me for being European, what is a ‘cup’ in grams? I’ve tried using this calculator http://www.goodtoknow.co.uk… but it has differences for each ingredient. I was going to try this recipe with Splenda – but it weights practically nothing, so I’m worried about over sweetening.
Use the same in Splenda as you would erythritol/stevia together. Though I would recommend not using Splenda in general as it has a very high glycemic index and can spike blood sugar.
is there any substitute for coconut in this?
I just finished making these and I found them really hard to manage… I have a 1.5 tbls cookie scoop and they just fell apart while trying to put them on the parchment paper, I would definitely recommend doing it by hand, and they will need to be squished together to not fall apart. The chocolate dizzle also made a ton, such that the cookies are basically drenched in it, which is hopefully a good thing!
I’m sorry to hear you had trouble with this one, thank you for posting some tips!
As another commenter I had the same problem with forming anything that even looked like a ball. The mix kept crumbling I ended up by adding a tablespoon of melted butter which helped but still had the same problem so I press them into a silicon muffin pan and bake them. Also the chocolate drizzle with 2 tablespoons of coconut oil was very runny I ended up at using 4 ounces of sugar free chocolate and the 2 tablespoons of coconut oil I added a teaspoon to taste of the erythritol sugar. Layered the chocolate on top of the macaroons (still in the muffin pan) and popped into fridge to set for an hour.
I’m a novice cook at best, but I used your pics to guide me (thank you!) and I feel like this was a success! Next time, I’m going to decrease the almond extract to only 1/4 since I’m not a huge fan. I also found my chocolate drizzle was very runny, so I’ll cut the coconut oil to 1 1/2. I listened to the comments and just made the balls by hand, squishing them together, and that was perfect!
I can’t even describe how happy these make me. Have not had much success with fat bombs, couldn’t stomach any that I tried until these. Amazing! Thank-you, thank-you, thank-you! Recipe was easy, only thing I will do differently next time is make less chocolate, had too much left over, so I’ll make half as much next time.
I’m so happy you liked them!
To make these lighter, and more meringue-like, I used 2 egg whites instead of 1. When forming the balls, I just used my fingers to mound them up, without squishing them tightly. Made for a lighter macaroon. Used too much salt (1/4 tsp) in one batch, so have to be careful with that…
Also, really beat the egg whites until they were firm, not dry. Have to be gentle with folding in the roasted coconut… try not to destroy the fluffiness.
Did these last night and what a disappointment… I almost ate all of them, damn it! Delicious and healthy, also keto friendly, like these macaroons can be dangerous, just be warned. I am about to have another one, or two…