Preparation time: 10 minutes
Cooking time: 25 minutes
Serves : 6 macaroons


  • ½ cup shredded coconut

  • ½ cup ground almonds

  • 1 large egg white

  • ¼ cup sugar substitute

  • 1 ounce sugar-free chocolate chips

  • 2 tablespoons butter

  • Pinch of salt


  1. Preheat the oven to 350°F.

  2. Spread the shredded coconut and ground almonds evenly on a baking sheet lined with parchment paper.

  3. Place in the oven and toast for 3–5 minutes until light golden and fragrant.

  4. In a mixing bowl, beat the egg white with an electric mixer and gradually add sugar substitute. Once stiff peaks form, stir in the toasted coconut, almonds, and a pinch of salt.

  5. Line a baking dish with parchment. Shape the mixture into small balls and arrange them on the prepared baking dish. You can shape them with your hands or use an ice cream scoop.

  6. Bake in the oven for 15–18 minutes until their tops are golden brown.

  7. Meanwhile, in a small bowl melt the butter and chocolate chips.

  8. Once the macaroons are done, remove from the oven and let them cool for 5 minutes.

  9. Drizzle the macaroons with chocolate and enjoy.


  • Total Carbohydrates: 5g

  • Dietary Fiber: 1g

  • Net Carbs: 4g

  • Protein: 1g

  • Fat: 8g

  • Calories: 102

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

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