Low-Carb Raspberry Chocolate Macaroons


Okay, so seriously? Yummo.

I found these amazing little macaroons in a recent issue of Martha Stewart Living Magazine, and knew I wanted to give them a try. As an aside, I think MSL has been such a fun magazine! Over the last year I’ve seen some amazing cooking, decorating, and lifestyle ideas. I really recommend it if you’re looking for a fun, visual, eye candy type of read.

These macaroons are so simple, and  I knew I wanted to give them a shot because they’re cute, they’re chocolate, and–hello– they’re pink. And it never hurts that they’re only 3 net carbs per cookie. Made low-carb fairly easily, these little bites are so terrific, I shared them with friends! They can also be frozen if you don’t plan to share them all right away.

Of course, I put a non-dairy spin on these too, making them perfect for those with lactose intolerance. For the sweetener, I used my usual 50/50 mix of bulk Splenda and xylitol, but the beauty of recipes is that you can use your favorite sweetener, too!  Please use fresh raspberries. The frozen are messy and not worth the sloppy mess it creates. This is one time you want to use the fresh where fresh is called for.

Too much talking. It’s time to make the magic.macaroons2


Low-Carb Raspberry Chocolate Macaroons

The cookie:
4 cups dried, dessicated, unsweetened coconut
6 Tbsp sugar equivalent in a substitute
2 large egg whites
1 cup fresh raspberries

The coating:
6 tablespoons unsalted butter
3 tablespoons coconut milk
3 tablespoons unsweetened cocoa
6 tablespoons sugar equivalent in a substitute

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, use a mixer to mix together coconut, sweetener and egg white. Add raspberries and combine, scraping down the bowl, until all ingredients are incorporated.

On a cookie sheet lined with parchment, form the mixture into 1 inch balls and place on the sheet. Leave about 1/2″ to an inch between cookies. They don’t spread, but still. It’s nice to give them a bit of breathing room. Bake for 25 minutes, or until cookies are lightly golden. Move to a wire rack to cool completely.

To make the coating, melt butter in microwave with coconut milk, about 30 seconds, stirring at 15 or 20 seconds (you don’t want to fry the coconut milk and butter, but merely melt them). Stir in cocoa and sweetener, working in all ingredients. Roll macaroons in chocolate, coating thoroughly (I use a spoon), or dip just the bottoms. Chill on waxed paper until ready to serve. Keep refrigerated.

Makes 40 macaroons.

Share. Maybe.

Per cookie with chocolate coating: 78 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 1 g Protein; 7 g Fat
Per cookie without chocolate coating: 61 Cals.; 4 g Carbs.; 1 g Fiber; 3  g Net Carbs. ; 1 g Protein; 5 g Fat


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  1. Hi! Is it 3 or 1 net carbs? In the note portion you say one? thanks!

  2. dave sperr says

    These look great as all your recipes do-however I’m slightly confused -in your top narrative it says one net carb per cookie but in your nutritional facts (which I love that you do btw) it says three carbs per cookie-I’m gonna assume that three carbs is the right number I think

    • Hi, Dave! I amazingly caught that this morning and sighed (caffeine is a tremendous thing). Still, 3 net carbs for using Splenda isn’t half bad. The cookies get even cheaper in carbs when you use a 0-carb sweetener.

      • dave sperr says

        I agree-I wish I could find a zero carb sweetener that I actually like but no success so far-but even at 3 carbs thats really good for sure-strawberry shortcake is still my favorite though-next time maybe raspberry or blueberry shortcake but I’ll probably give these cookies a try too because they seem very easy to make

        • I hear you so hard! You know, you could try Just Like Sugar. It’s almost all fiber (chicory root). For this recipe, you may even be able to go the liquid sucralose route for 0 carbs from sweetener.

          • liquid sucralose contains preservatives such as Potassium Sorbate and Sodium Benzoate. These are terribly harmful to you. Take the 4 carbs over the preservatives. Your body will thank you.

  3. Going to make a small batch for a tester. They sound a-mah-zing! If I used Ez-Sweetz, how many drop do you think I should use? Thanks!

  4. I have a question, since you only use 3 T. of coconut milk, and don’t want to open a whole can for that (yes, I could just keep making more and more of these tasty looking treats!), can I use almond milk instead?

    • Sure thing! I typically store my coconutty milk in the fridge anyway and use it up in cooking later, but if it’s not practical for you to do that, you can go the almond milk or even the heavy white cream route.

  5. Hello Jamie,
    Thee are many sizes of dessicated coconut. Are we using fine as in ‘macaroon coconut’?
    Are you putting it through the food processor to make it as a flour?

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