#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
20 min
cook time
1 min
ready time
21 min
Keto No-Bake Chocolate Coconut Macaroons
These taste just like no-bake oatmeal cookie without the carbs! I love the coconut flavor and these almost double as a fat bomb! It’s a win-win and they are super quick and easy to make.
Net Carbs
2.7 g
Fiber
4.7 g
Total Carbs
18.7 g
Protein
3.8 g
Fats
27.5 g
282 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
1 cup
Almond Milk, Vanilla Or Other Flavors, Unsweetened
½ cup
The Ultimate Icing Sugar Replacement by Swerve
1-¼ cup
Cocoa Powder
3 tablespoon
Almond Butter
½ cup
Vanilla Extract
2 teaspoon
Coarse Kosher Salt by Morton
¼ tsp
Coconut, Dried, Shredded Or Flaked, Unsweetened
3-¼ cup, shredded
Almonds
16 each
Recipe Steps
steps 4
21 min
Step 1
Line two baking sheets with parchment paper and set aside. In a small saucepan, combine the butter, almond milk, ¾ cup of sweetener and cocoa powder together. Heat until butter is melted and then bring the mixture to a boil. Boil for 1 minute exactly. Have all other ingredients ready to go so once it is done boiling you can move on to the next steps.Step 2
Turn the heat off the chocolate mixture and add the almond butter, vanilla and salt. Stir to melt almond butter and combine together.Step 3
Pour the mixture over the coconut flakes adding an additional ½ cup of sweetener. Mix and place mixture in the refrigerator until the butter starts to solidify again. The coconut flakes will have liquid butter around it, but when it’s ready the butter will start to incorporate back into the coconut flakes. This is when it’s ready to be scooped out onto the parchment paper.Step 4
Scoop coconut mixture onto the parchment paper in heaping 2 T balls. I used a 1 oz cookie scoop to do this. I topped each with one almond. Place baking sheets in the fridge until cookies are firm. Keep stored in an airtight container in the fridge.
Comments
StellarKale2023 9 months ago
I'm newish to the world of artificial sweeteners, I used Stevia 'sweet like sugar' and even though I only used half the amount in the recipe I'm afraid it will be far too sweet to be edible. Is what I used very different from what was mentioned in the recipe? I did also swop out half the coconut for toasted almond flakes
DonnaC1063 9 months ago
How long will they last in the fridge?
RC 2 years ago
Yum! This recipe is a keeper.
SuperAvocado256315 3 years ago
These are so good!
NikkiJean 3 years ago
Yummy! I used my favorite sweetner bochasweet! It has no cooling effect and so it tastes just like sugar, so for me these were divine! It tasted like I shouldn't be allowed to eat it! Yummm!
Diane 4 years ago
I substituted with 1/2 cup monk fruit instead. Came out perfect. Wonderful!
Lmwilles72 5 years ago
These are really good but they remind me more of an almond joy candy bar instead of a macaroon.
Riley357 5 years ago
I modified this recipe a bit by replacing 1 cup of coconut with 1/2 cup chopped roasted almonds, 1/4 cup raw sunflower seeds and 1/4 cup pumpkin seeds. Not sure how that alters the nutrition values but they are really good!
Anonymous 5 years ago
By my calculations there is 271 carbs in a batch. Most from the 1 1/4 cup of sweetener. I got 55 1 tablespoon scoop cookies which sets it at 5 carbs approx per cookie
DriftN2Forty 5 years ago
The entire batch has Total Carbs 280.5g Fiber 63.8g (can't digest) Sugar Alcohols 180.5g (can't digest) Net Carbs 36.2g ------------------------------------------------------------------ 36.2g / 55 cookies = 0.66g net carbs each
Anonymous 5 years ago
Could you use coconut butter in this recipe?
recipewriter 5 years ago
If you are looking to replace the almond butter, then yes! Just be sure when you chill the mixture it is firm before scooping unto the sheet tray!
Valentine61 5 years ago
A tip on the sweetners. I hated all of them pre keto diet, so I just didn't have any sugar substitutes. If I wanted sweet, I ate berries. After 1 month On keto with no sugar or substitutes, I made berries and whip cream. OMG. In the whip cream I added stevia vanilla flavoring. My sweet tooth loved it. Normally-i hate sweetners. Then I tried Swerve. Sometimes I use them together. Another tip. Add a Smidge of salt, counters taste is Stevie.
recipewriter 5 years ago
Thanks for letting the other users know this info!
Kye 5 years ago
OMG delicious. Seems like cheating but isn’t.
recipewriter 5 years ago
So happy you liked it!
emuchoi5@gmail.com 5 years ago
These are absolutely fantastic—you have managed to recreate one of my all-time favorite treats from my childhood. Thank you! May I just say that this app, with its flexible “smart” metabolism tracking, so much nutrition info, and even bonus recipes right at my fingertips, has been the best tool I could have possibly found to help with my Keto lifestyle transformation. As a side note, I appreciate that you keep the Ingredients-list as short and simple as possible. However, I do agree with Kerri about the Swerve sweeteners having a bothersome “cooling” effect sometimes. I have found that substituting part of the sweetener with Stevia solves this problem for me. Of course, not all brands of Stevia can be used in chocolate desserts without a bitter taste. I have NuStevia’s Coco-Syrup concentrate, which I substituted for 1/2 of the Swerve in this recipe. The taste is spot-on, and that way I can enjoy a glass of water or almond milk WITH my cookie. Thank you, again. And keep the great recipes coming!
recipewriter 5 years ago
Thank you for the glowing review!
Grandma Jo 5 years ago
Can you replace cocoa power with unsweetened chocolate bar?
recipewriter 5 years ago
I think yes, but if it looks like the mixture is too loose add a little bit more unsweetened coconut flakes or simply chill the mixture longer before scooping out onto parchment.
Kerri 5 years ago
These are a little too grainy for me. I’m not used to the sweetener and when I drink water after eating a cookie the water tastes like it has sweetener in it. Gross and weird.
DriftN2Forty 5 years ago
When baking, try putting the sweetener into a small blender. It will turn it into powder and work much better. Won't effect aftertaste, but does effect texture.
recipewriter 5 years ago
I have noticed that too with these sweeteners. I am sorry it was not a good experience for you.