Dark Chocolate Dipped Macaroons

Light, chewy, and dipped in dark chocolate — these coconut macaroons hit every note you want in a dessert without a lot of added sugar. Sweetened with stevia and made with just a handful of ingredients, they come together quickly and keep well in the fridge all week. Look for unsweetened coconut flakes for the best texture, and feel free to swap vanilla for coconut extract if you really love coconut.

Active time: 10 minutes | Total time: 1 hour 15 minutes

Dark Chocolate Dipped Macaroons

Ingredients

• 2 large egg whites (60g), room temperature
• 1/3 tsp (1 packet) stevia sweetener
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 1/2 cups (120g) unsweetened coconut flakes
• 3 oz. (85g) 72% dark chocolate, chopped
• 1 tsp coconut oil

Directions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

Put the egg whites in a large mixing bowl and add the stevia. Beat with an electric mixer until foamy, then add the cream of tartar and vanilla and continue beating until the egg whites are opaque and stiff peaks form when you lift the beater straight up.

Gently fold the coconut into the egg whites with a rubber spatula. Use a cookie scoop or soup spoon to make balls slightly larger than a walnut and drop them 1 inch apart on the baking sheet. Bake for 15 minutes, or until golden brown. Transfer to a rack to cool completely, about 30 minutes. Set the lined baking sheet aside for later.

Put the chocolate in a small saucepan and cook over low heat, stirring constantly, until the chocolate is three-quarters melted. Remove from heat, add the coconut oil, and continue to stir until all the chocolate has melted. Alternatively, melt the chocolate in a microwave-safe bowl at 50% power in 30-second bursts, stirring between cooking times, until the chocolate is melted.

Put the saucepan or bowl of chocolate on a clean countertop with a folded towel under half of the pan so the chocolate pools to one side and makes dipping easier. Gently pick up the macaroons by the top and dip the bottoms in the chocolate; place on the parchment-lined baking sheet. Chill until the chocolate has set, about 20 minutes.

Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Serves: 15 | Serving Size: 1 macaroon

 Nutrition (per serving): Calories: 62; Total Fat: 5g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 4g; Dietary Fiber: 1g; Sugar: 2g; Protein: 1g

Nutrition Bonus: Potassium: 44mg

Originally published December 2020; Updated July 2026

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