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Keto Coconut Macaroon Chocolate Bark
Traditional French macaroons are chewy cookies made with loads of shredded coconut and meringue. They’re baked to have a crispy, golden outside and soft and squishy inside. Then, the macaroons are dipped in melted chocolate. These components make it easy to turn French macaroons into an easy chocolate bark! You can forget all the technical skills needed in French pastries and simplify the process for this Keto dessert. Store the coconut macaroon bark in your freezer until you are craving for a piece. Munch on this cold, dark chocolate bark on a hot day or whenever you need a little taste of Summer.
How to Make It
Step 1
Preheat an oven to 350 degrees. In a stand mixer with a whisk attachment, whip the egg white with stevia and vanilla extract until you have stiff white peaks. Then, fold the coconut into the egg white until you have your macaroon mixture.
Step 2
Spread the macaroon mixture onto a sheet tray lined with parchment paper. Spread the macaroon mixture thinly so it bakes quickly. You will be breaking this up into pieces later, so there’s no need to make it look nice on the tray. Bake the macaroon mix for 12-15 minutes, until the edges are golden and the center is dry and puffy. Set the macaroon mix aside to cool for later.
Step 3
Make the chocolate bark by melting the baking chocolate in a double boiler. You can also microwave the chocolate, but be careful not to burn it. 100% chocolate doesn’t have any fat added to it, so it will take longer to melt. Then, whisk the coconut oil and remaining stevia into the chocolate until it melts.
Step 4
Line a large plate (8”-10” width) with parchment paper. Pour the chocolate into the plate to form a ¼-inch thick circle. Break up the coconut macaroon into tiny pieces and arrange over the top of the bark. Sprinkle slivered almonds over the chocolate as well. Set the bark in your freezer for at least 6 hours. Cut into even pieces (about 2 pieces per serving) and enjoy straight out of the freezer.
Ingredients
- Raw Egg, White
1 large
- Stevia In The Raw, Bakers Bag
2 teaspoon
- Vanilla Extract
½ teaspoon
- Coconut, Dried, Shredded Or Flaked, Unsweetened
⅛ cup
- 100% Cacao Unsweetened Chocolate Premium Baking Bar by Ghirardelli
4 ounce
- Coconut Oil
1-½ tablespoon
- Stevia In The Raw, Bakers Bag
2 teaspoon
- Almonds, Raw
1 tablespoon, sliced
