Get the Recipe: Chocolate Caramel Macaroons
Try these chewy and delicious Chocolate Caramel Macaroons for a sweet treat! This recipe yields 30 perfect macaroons, making it a great treat for parties and holidays!
Ingredients
- 4 large egg whites
- 1/2 cup granular monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 pinch salt
- 14 ounces shredded unsweetened coconut
- 1 tablespoon coconut oil
- 1/2 cup sugar free Lily's Dark Chocolate Chips
- 1/2 cup prepared Keto Caramel Sauce
Instructions
- Preheat the oven to 325 degrees F.
- Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size.
- Gently fold in the shredded coconut until it is coated with the egg whites.
- Use a small cookie scoop and place the macaroons on a silicone or parchment paper-lined baking sheet. Bake 20-25 minutes until the coconut is toasted on the top and beginning to brown on the bottom lightly.
- Allow the macaroons to cool completely.
- Melt 1 tablespoon of coconut oil and 1/2 cup sugar-free chocolate chips and stir to combine. Dip each macaroon in the chocolate and place on a silicone baking sheet or wax paper to dry.
- Drizzle the remaining chocolate over the macaroons. Use a spoon to drizzle the slightly warm keto caramel sauce over the macaroons.
- Store in an airtight container.
Notes
Each Macaroon has 2.2 net carbs if using the sugar free options listed above.
This is the recipe for the homemade keto caramel sauce. If you are not low carb, simply use a caramel sauce of your choice.
Serving: 1 cookie, Calories: 103kcal, Carbohydrates: 4.7g, Protein: 1.4g, Fat: 10g, Cholesterol: 0.4mg, Sodium: 11.8mg, Fiber: 2.5g, Sugar: 1.4g
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