Craving something sweet that fits your keto lifestyle? My keto chocolate-dipped coconut macaroon bars are everything you want in a dessert: chewy, chocolatey, and completely sugar-free.
Whether you’re looking for a low-carb treat to end the day or something impressive to share, this recipe delivers big flavor without the carb crash.
The best part is that these coconut chocolate cookie bars clock in at only 1.1 net carbs per serving, allowing you to enjoy a few and still stay true to your keto goals.
Be sure to check out our entire collection of keto cookie bar recipes for more delicious options!
Low-Carb Chocolate Dipped Coconut Macaroon Bars
Made with just a handful of keto-approved ingredients-like egg whites, unsweetened coconut, sugar-free chocolate, and a granulated sweetener-these bars are both satisfying and simple to whip up.
In fact, you can make this recipe in 30 minutes or less. You're welcome!
Ingredients Needed
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The following are the ingredients needed to make my recipe.
Note that the full printable recipe is at the bottom of the page.
- Egg whites-The base for a stable meringue.
- Cream of tartar -Helps the egg whites whip up and hold peaks
- Granulated sugar substitute -Our recommendations are explained below.
- Vanilla extract- Enhances the coconut flavor.
- Grated unsweetened coconut -Gives these bars their signature chew.
- Sea salt - Balances sweetness and enhances flavor.
- Sugar-free chocolate chips -Choose your favorite low-carb brand.
- Palm shortening -Helps melt the chocolate into a smooth coating.
Best Sugar Substitutes For This Keto, Gluten-Free Recipe
My top choice is a monk fruit/erythritol blend. My personal favorite is Lakanto’s brand. But you can also use Swerve, an erythritol sugar substitute.
You can also use Allulose for this recipe although it will be slightly less sweet.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda or a generic brand of the same. It will work with great success.
My Top Sugar-Free Chocolate Chip Options
When choosing which chocolate chips to use for this ganache recipe, I love Lily's semi-sweet chocolate chips for it's rich chocolate flavor and melting point.
If you prefer a more intense chocolate flavor, you could also use Lily's dark chocolate chips.
Either one works beautifully and gives consistent results.If you can't get your hands on Lily's Chocolate for this recipe, you can also use Hershey's sugar-free chocolate chips with good success.
How To Make This Recipe
Start by preheating your oven to 350°F (175°C). Carefully separate your eggs, ensuring no yolk gets into the whites. This is essential for achieving stiff meringue peaks.
Reserve the yolks for another recipe.
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Place the egg whites in a large metal or glass mixing bowl and beat them with an electric mixer on high speed, along with the cream of tartar, until medium-stiff peaks form (about 3–5 minutes).
Once the peaks are formed, gradually add in the granulated sugar substitute, vanilla extract, and sea salt. Continue to beat the mixture until everything is well incorporated.
Next, gently fold in the grated unsweetened coconut flakes, being careful not to deflate the meringue.
Press the mixture evenly into a well-greased 9x13-inch baking pan and bake for 15–20 minutes, or until the top is lightly golden brown.
Once baked, allow the coconut base to cool completely before slicing into bars.
After cutting the bars, place them on a lightly greased baking rack set over a baking sheet. Return them to the oven for an additional 5–7 minutes, loosely covered with foil.
This second bake helps crisp up the bottoms and edges, giving the bars a firmer texture. Remove from the oven and let them cool completely.
Meanwhile, melt the sugar-free chocolate chips and palm shortening together, either in the microwave in short intervals or over a double boiler, stirring until smooth.
Once the macaroon bars are fully cooled, dip one end of each bar into the chocolate mixture and drizzle the remaining chocolate over the tops.
Allow the chocolate to set at room temperature or place the bars in the refrigerator briefly to speed up the process.
Store the finished bars in an airtight container on the counter for up to two days or in the refrigerator for up to a week. Freezing is not recommended, as it may affect the texture.
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And when you do, don’t forget to tag us on Instagram or Facebook with your creations—we truly enjoy seeing your masterpieces!
Be sure to check out our popular keto macaroons and our keto chocolate macaroon pie for more delicious options!
It’s incredibly encouraging to watch you all bring our recipes to life so beautifully.
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Keto Chocolate Dipped Coconut Macaroon Bars
These easy keto chocolate dipped coconut macaroon bars are baked perfectly and then dipped in rich decadent chocolate for delicious twist on the classic macaroon.
Ingredients
- 5 large egg whites
- ½ teaspoon cream of tartar
- 1 cup granulated sugar substitute
- 1 teaspoon vanilla extract
- 4 cups grated unsweetened coconut
- ¼ teaspoon of sea salt
- 1 cup of sugar-free chocolate chips
- 1 tablespoon of palm shortening
Instructions
- Preheat oven to 350 degrees.
- Separate your eggs carefully. Reserve the egg whites and store your egg yolks in the refrigerator for another recipe. It is crucial that none of the yolk is in the egg white mixture otherwise the meringue will not form into peaks.
- Place your egg whites in a large bowl metal or glass bowl, and beat the egg whites and cream of tartar on high with either a standup mixer or an electric beater.
- Beat the egg whites until medium-stiff peaks form, about 3-5 minutes. Once the peaks form add the granulated sugar substitute as well as the vanilla extract, salt and continue to beat until well incorporated.
- Gently fold in the grated unsweetened coconut flakes.
- Press the mixture into 9 x 13 inch baking pan well greased pan.
- Bake for 15-20 minutes or until lightly brown. Allow to macaroon to cool before slicing into bars.
- Once the bars have been sliced add the slices to a lightly greased baking rack that has a baking sheet underneath and return the bars bake to the oven for another 5-7 minutes, lightly covering them with foil. This is so that the bars crisp up on the bottom and edges and further firm up. Set aside and allow to cool.
- Next, prepare the sugar-free chocolate coating by melting the sugar-free chocolate chips with palm shortening. You can melt in a microwave or over a double boiler. Set aside.
- Once the macaroon bars have completely cooled place them on a baking rack with a cookie sheet underneath. Then dip one end of the bars into the chocolate coating and drizzle the rest over the top of the bars.
- Store leftovers in an airtight container on the counter for two days or in the refrigerator for up to 7 days. I do not recommend freezing them as it will affect the texture.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 2.5gCholesterol: 0mgSodium: 6mgCarbohydrates: 2.1gNet Carbohydrates: 1.1gFiber: 1gSugar: 0gProtein: 1.1g
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