These Sugar Free Samoas Macaroons are perfectly sweet and chewy.
Made with shredded coconut and chocolate, these macaroons are rich and somewhat gooey, making them perfect as a snack or for sharing with others.
What you will read about in this recipe.
What makes Samoas Macaroons so good?.
Inspired by the popular cookies, these macaroons are full of coconut flavor and chewy coconut texture that is perfectly accented by the flavor and texture of chocolate.
I like that these bite-sized cookies are both chewy and moist with a nice combination of flavors.
Did you try my recipe for Keto Low Carb Chocolate and Vanilla Macaroons?
That recipe is tasty as well as bit more simple than this one is. Both macaroon recipes would go nicely when served together.
To make this recipe you will need Sugar Free Dulce de leche. You can make it yourself (recipe below) or find Sugar Free Dulce de leche here.
Ingredients needed to make Samoas Macaroons.
For the dulce de leche.
- Heavy Whipping Cream.
- Granular Allulose
- Butter
- Optional vanilla extract or salt to taste.
Cookie.
- Shredded Coconut. To keep this recipe as low as possible in sugar, please use unsweetened shredded coconut.
- Sugar Free dulce de leche . Recipe for this is above or you can simply purchase it to save time in the kitchen.
- Coconut Oil. Adds flavor and holde the ingredients together.
- Sugar Free Chocolate Chips. Dark chocolate chips can make these macaroons taste even more like Samoas.
How to make Samoas Macaroons
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 45 minutes
Servings: about 30 macaroons
Dulce le leche
- In a saucepan on medium high heat, bring the heavy whipping cream, allulose, and butter to a boil, stirring as needed.
- When the ingredients begin to boil or bubble, you can turn the heat down to low to simmer.
- Allow the ingredients to simmer until brown and thickened to consistency (40-50 minutes).
- Remove the saucepan from the heat and use a whisk or immersion blender to carefully mix as needed to break up any lumps. You can add the optional ingredients here as well. Note that this mixture will thicken as it cools as well.
- Refrigerate leftovers in a jar.
Cookies.
- Start by making the dulce de leche if you need to do so. This can take up to an hour to do plus, you will need to allow it to cool down.
- To toast the coconut, simply place them on to a rimmed baking sheet and bake at 350 until golden brown (about 15 minutes). I would give the sheet a quick spray of nonstick first and flip the coconut as needed to evenly brown everything.
- Line two large baking sheets with parchment paper and set them aside.
- In a microwave safe bowl, melt together the dulce le leche and coconut oil (about 35 seconds in my microwave). Use a whisk to further combine the melted ingredients together.
- Carefully fold the shredded coconut into the melted mixture, making sure all of the coconut is coated with dulce de leche.
- Next, use a scoop to scoop out the individual macaroons and place them onto the prepared baking sheets, Then place in baking sheets into your freezer to set (about 30 minutes).
- Melt the chocolate chips according to the packaging directions. You can add a teaspoon at a time of coconut oil as needed to smooth the chocolate out. Then dip each of the macaroons about ¼” into the chocolate and then place it back onto the parchment paper. When you are done dipping all of the macaroons, use a spoon to drizzle the remaining melted chocolate over the macaroons.
- Lastly, return the macaroons to your freezer to allow for the chocolate to set completely (about 15 minutes).
Tips for making the best macaroons.
Shredded coconut is used to make these macaroons. To keep this recipe as sugar free as possible, use unsweetened shredded coconut .
More tips for you.
- The coconut will be lightly toasted for this recipe. Allow the coconut to fully cool before combining it with the other ingredients.
- Use a tablespoon scoop to scoop the ingredients from the bowl. You can use your hands to help shape the macaroons as needed.
- Sugar free chocolate chips are used to add the chocolate drizzle. You can stir in coconut oil as needed to smooth the chocolate out.
Subscribe to the SugarFreeDiva
I'll email this post to you as well as my new recipes weekly!
How to store Macaroons.
These macaroons should be stored in an airtight container. If properly stored in your refrigerator, they should keep for up to four days.
Here are some similar recipes that you may also like.
Print the recipe for Samoas Macaroons with no added sugar.
Sugar Free Samoas Macaroons
Ingredients
- 4 cups Unsweetened Shredded Coconut
- 1 ½ cups Sugar Free Dulce le Leche
- 2 tbsp Coconut Oil - plus additional as needed for chocolate
- 1 cup Sugar Free Chocolate Chips
Dulce le leche
- 2 cups Heavy Whipping Cream 2 cups,
- ⅔ cups Granular Allulose ⅔ cup,
- 2½ tbsp Butter 2 ½ tbsp
Instructions
- Start by making the dulce de leche if you need to do so. This can take up to an hour to do plus, you will need to allow it to cool down.
- To toast the coconut, simply place them on to a rimmed baking sheet and bake at 350 until golden brown (about 15 minutes).
- Line two large baking sheets with parchment paper and set them aside.
- In a microwave safe bowl, melt together the dulce le leche and coconut oil (about 35 seconds in my microwave). Use a whisk to further combine the melted ingredients together.
- Carefully fold the shredded coconut into the melted mixture, making sure all of the coconut is coated with dulce de leche.
- Next, use a scoop to scoop out the individual macaroons and place them onto the prepared baking sheets, Then place in baking sheets into your freezer to set (about 30 minutes).
- Melt the chocolate chips according to the packaging directions. You can add a teaspoon at a time of coconut oil as needed to smooth the chocolate out. Then dip each of the macaroons about ¼” into the chocolate and then place it back onto the parchment paper. When you are done dipping all of the macaroons, use a spoon to drizzle the remaining melted chocolate over the macaroons.
- Lastly, return the macaroons to your freezer to allow for the chocolate to set completely (about 15 minutes).
Dulce le leche
- In a saucepan on medium high heat, bring the heavy whipping cream, allulose, and butter to a boil, stirring as needed. When the ingredients begin to boil or bubble, you can turn the heat down to low to simmer.
- Allow the ingredients to simmer until brown and thickened to consistency (40-50 minutes).
- Remove the saucepan from the heat and use a whisk or immersion blender to carefully mix as needed to break up any lumps. You can add the optional ingredients here as well. Note that this mixture will thicken as it cools as well.
- Refrigerate leftovers in a jar.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
November 22, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
Sugar Free Samoas Macaroons, a simple and delicious dessert recipe featuring dulce de leche and shredded coconut. keto, low carb.
Please see recipe post for further details on this recipe.