Chocolate-Dipped Coconut Macaroons

SERVINGS: 16 COOKIES

These chewy coconut macaroons are naturally sweet, perfectly toasty, and dipped in rich sugar-free chocolate for a decadent finish. Simple to make and irresistibly good, they’re a classic comfort that fits into a diabetic-friendly lifestyle.

Ingredients:

2 cups unsweetened shredded coconut
2 egg whites
⅓ cup powdered monk fruitsweetener
1 tsp vanilla extract
Pinch of salt

Chocolate Dip

½ cup sugar-free dark chocolate chips
1 tsp coconut oil (optional, for smoother melting)

Instructions

1. Preheat: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Mix: In a mixing bowl, whisk egg whites, sweetener, vanilla, and salt until frothy.
3. Combine: Stir in the shredded coconut until fully combined.
4. Scoop: Scoop heaping tablespoons of mixture and shape into small mounds on the baking sheet.
5. Bake: Bake for 18–20 minutes, until bottoms are golden and tops just begin to brown. Let cool completely.
6. Melt Chocolate: Melt chocolate chips with coconut oil (if using) in the microwave or a double boiler.
7. Dip: Dip the bottoms of the cooled macaroons into the chocolate and place on parchment. Chill until set.

NUTRITION Per Serving % of Daily Value

Calories 105 —
Total Fat 8.9g —
Saturated Fat 6.8g —
Polyunsaturated Fat 0.2g —
Monounsaturated Fat 1.3g —
Trans Fat 0g —
Cholesterol 0mg —
Sodium 35mg ~2%
Total Carbohydrates 4.6g —
Dietary Fiber 2.1g —
Total Sugars 1.2g —
Protein 1.9g —
Vitamin A 0mcg —
Vitamin C 0mg —
Vitamin D 0mcg —
Potassium 65mg ~1%
Calcium 10mg ~1%
Iron 0.7mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here