Low Carb Macaroon Recipe

Cranberry Almond Coconut Macaroons

Sweet, soft clusters of coconut with dried cranberries and slivered almonds dipped in dark chocolate.

Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 16 cookies



Chocolate Dip:


For the macaroons:

  1. Preheat the oven to 325F and line a baking sheet with parchment paper.

  2. In a medium bowl, beat egg whites with cream of tartar until stiff peaks form.
  3. In a large bowl, combine shredded coconut, condensed milk, almonds, cranberries, almond extract, stevia extract and salt and mix well.
  4. Fold in egg whites.
  5. Drop by rounded teaspoons onto prepared baking sheet. Bake 18 minutes or until set and lightly browned. Let cool on pan.

Chocolate Dip:

  1. Melt butter and chocolate together in a small saucepan over low heat. Add powdered erythritol and stir to dissolve.

  2. If chocolate thickens too much to dip macaroons, add more butter or oil until it smooths out again.
  3. Dip half of each macaroon in chocolate and return to pan. Let set 20 minutes.

Recipe Notes

Makes 16 cookies. Each cookies has 4.9 g of carbs and 1.7 g of fiber. Total NET CARBS = 3.2 g.

Nutrition Facts
Cranberry Almond Coconut Macaroons
Amount Per Serving
Calories 19.6
% Daily Value*
Carbohydrates 4.9g2%
Fiber 1.7g7%
* Percent Daily Values are based on a 2000 calorie diet.