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Low-Carb Mexican Hot Chocolate Macaroons

A Spiced Twist on the Classic Coconut Macaroon. Chocolate and Cinnamon Give These Coconutty Bites a Flavorful Flair...Only .8 Net Carbs and 73 Calories Each!

I've always enjoyed the flavor of Mexican hot chocolate. I find the cinnamon and chocolate compliment each other so well! I've given the classic coconut macaroon an update by adding plenty of chocolate and cinnamon flavor. This is a punch you in the palate kind of cookie! Not to mention, I absolutely love a coconut macaroon for the chewy textural delight that it is. These are super easy to whip up, and one batch makes 30 macaroons, so they'll easily feed a big crowd. At only 73 calories and .8 net carbs each, go ahead and have a few! As always, these delicious treats are Keto, Paleo, Vegetarian, gluten-free, sugar-free, and dairy-free.

Low-Carb Mexican Hot Chocolate Macaroons

Makes 30 cookies

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3 C shredded unsweetened coconut

2/3 C almond flour (I use Blue Diamond finely sifted almond flour)

1/2 C cocoa powder (I like NuNaturals Dutch Processed cocoa powder)

3/4 C Swerve or Purecane

3 tsp cinnamon

1/4 tsp salt

3 large egg whites

1/4 C unsweetened almond milk

1 tsp vanilla bean paste or extract (I love Nielsen-Massey pure vanilla bean paste)


Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In a large mixing bowl, stir together the coconut, almond flour, cocoa powder, Swerve or Purecane, cinnamon, and salt. To this mixture, add the egg whites, Nutpods, almond milk, and vanilla bean paste. Stir to combine thoroughly.

Using a one tablespoon cookie scoop or measuring spoon, drop the cookies onto your prepared baking sheet about one inch apart. Bake for 10 minutes and then cool on the baking sheet for 5 minutes. Remove the cookies from the baking sheet and allow to cool completely on a wire rack. These cookies are best stored at room temperature in an airtight container for 5 days and then transferred to the freezer. Enjoy!

A batch ready for the oven!

Look at the inside...that texture is to die for!

Have questions about this recipe? Leave a comment below!

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