these are rich, chewy, lightly crisp, and totally keto-friendly. Think coconut macaroons meets dark chocolate, without the sugar crash.
Keto Chocolate-Dipped Coconut Cookies
Makes
12–15 cookies
Prep: 10 minutes
Bake: 12–15 minutes
Chill: 10 minutes
Ingredients
Coconut Cookies
- 2 cups unsweetened shredded coconut
- ¼ cup almond flour
- ¼ cup powdered keto sweetener (erythritol or monk fruit)
- 2 large egg whites
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Dip
- ½ cup sugar-free dark chocolate chips (keto-friendly)
- 1 teaspoon coconut oil
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Make the cookie dough
In a bowl, mix:
- Shredded coconut
- Almond flour
- Keto sweetener
- Salt
Add:
- Egg whites
- Melted butter
- Vanilla
Mix until fully combined and slightly sticky.
3. Shape
- Scoop about 1½ tablespoons per cookie.
- Form small mounds and place on baking sheet.
- Gently flatten slightly.
4. Bake
- Bake 12–15 minutes, until:
- Edges are golden
- Tops are lightly toasted
Let cool completely (they firm up as they cool).
5. Melt the chocolate
- Melt chocolate chips and coconut oil together in the microwave (20-second intervals) or over a double boiler.
- Stir until smooth.
6. Dip & set
- Dip the bottom half of each cookie into melted chocolate.
- Place back on parchment.
- Chill 10–15 minutes until chocolate sets.
Tips for Best Results
- Use finely shredded coconut for a better cookie texture.
- Don’t overbake — coconut browns fast.
- If dough feels dry, add 1 tsp melted butter.
Macros (Approx, per cookie)
- Net carbs: ~2–3g
- Fat: high (keto-friendly)
- Sugar: 0 added
Variations
- Drizzle instead of dip for less chocolate
- Add almond extract for bakery vibes
- Extra crunch: mix in chopped almonds
- Dairy-free: use coconut oil instead of butter
These are dangerously good with coffee ☕