Sugar-Free Flourless Chocolate Coconut Drops
Sugar-Free Flourless Chocolate Coconut Drops are also gluten-free and these are delicious for a healthier holiday cookie!
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In December many food blogs feature an ongoing series of sugary treats, and I’ve been resisting the Christmas cookie baking fever for a few weeks now. But every year at Christmas I try a few new recipes to add to my collection of Desserts and Baking Recipes for those of you who have a sweet tooth but are trying to limit sugar in your diet.
These Sugar-Free Flourless Chocolate Coconut Drops were easy to throw together, and if you’re a chocolate fan I think you’ll enjoy them for a holiday treat.
What ingredients do you need?
- Monkfruit Sweetener (affiliate link)
- cocoa powder
- sea salt
- Lily’s Sugar-Free Chocolate Chips (affiliate link)
- slivered almonds
- unsweetened shredded coconut
- egg
What sugar-free ingredients did I use?
These cookies are made with Sugar-Free Chocolate Chips (affiliate link) and I switched out the powdered sugar for Monkfruit Sweetener (affiliate link) and used unsweetened coconut to create a chocolate cookie without much sugar.
Are the cookies completely sugar-free?
I’m calling these cookies sugar-free because they use Monkfruit Sweetener and sugar-free chocolate chips. But they do have a small amount of unsweetened coconut which does have some natural sugar. Check the nutritional information to see if this cookie is too much of a splurge for you.
More Tasty Sugar-Free or Low-Sugar Cookies:
- Flourless Sugar-Free Chocolate Shortbread Cookies
- Sugar-Free Chocolate Cookies with Pecans
- Flourless Sugar-Free Chocolate Shortbread Cookies
How to make Sugar-Free Flourless Chocolate Coconut Drops:
(Scroll down for complete printable recipe with nutritional information.)
- Take eggs out of the fridge and let them come to room temp while you preheat the oven to 325F/170C.
- In a medium-sized bowl, combine Monkfruit Sweetener (affiliate link) or sweetener of your choice, cocoa powder, salt, sugar-free chocolate chips, toasted chopped almonds, and coconut.
- When the eggs have warmed to room temperature, separate the egg whites and mix with the other ingredients.
- Line a baking sheet with parchment and use a cookie scoop to make small balls of dough.
- Bake 16-18 minutes, until the tops of the cookies look dry.
- The original cookies made with sifted confectioners sugar melted down into flatter cookies, but we loved these little balls of chocolatey goodness!
- Try to let them cool before you sample one!
More Sugar-Free Cookies you might like:
- Sugar-Free Gluten-Free Triple Almond Cookies
- Flourless Sugar-Free Peanut Butter Chocolate Cookies
- Flourless Sugar-Free Chocolate Shortbread Cookies
Sugar-Free Flourless Chocolate Coconut Drops
Sugar-Free Flourless Chocolate Coconut Drops are delicious for a healthier holiday cookie!
Ingredients
- 3 cups Monkfruit Sweetener (see notes)
- 3/4 cup cocoa powder (use a good quality cocoa powder for best flavor)
- 1/2 tsp. fine sea salt
- 3/4 cup Lily's Sugar-Free Chocolate Chips
- 1 cup slivered almonds, toasted and chopped
- 3/4 cup unsweetened shredded coconut
- 4 egg whites at room temperature
Instructions
- Take eggs out of the fridge and let them come to room temperature while you preheat the oven to 325F/170C.
- Line a large baking sheet with parchment paper.
- Put almonds in a dry pan and toast them over low heat for 3-4 minutes, just until almonds become fragrant.
- Coarsely chop the almonds.
- Separate egg whites from yolks (discard the yolks or save for another purpose.)
- In a medium-sized bowl, combine the Monkfruit Sweetener, cocoa powder, salt, sugar-free chocolate chips, toasted chopped almonds, and unsweetened shredded coconut and stir to combine.
- Mix in the room-temperature egg whites and stir until all ingredients are moistened.
- Use a cookie scoop to make rounded balls of dough and space them about 2 inches apart on the parchment paper.
- Bake 16-18 minutes, or until the tops of the cookies look dry, turning the cookie sheet once halfway through the baking time.
- Let cookies cool completely before storing in a plastic snap-tight container.
Notes
You can definitely make these cookies with any sweetener you prefer, but since I have discovered Monkfruit Sweetener (affiliate link) I use that for baking. You can probably use Golden Monkfruit for this recipe but I think the Classic Monkfruit dissolves better in recipes where there isn't much liquid.
Recipe adapted from Everyday Food.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 70mgCarbohydrates: 9gFiber: 2.4gSugar: 3gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with Monkfruit or another approved sweetener, Sugar-Free Flourless Chocolate Coconut Drops are a pretty healthy cookie. However, they do have some sugar in the unsweetened coconut and are pretty calorie-dense, so they would be limited to Phase 2 or 3 for the original South Beach Diet. They may be too high in carbs for stricter low-carb diets.
Find More Recipes Like This One:
Use Desserts and Baking Recipes to find more recipes like this. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2012. It was last updated with more information in 2021.
20 Comments on “Sugar-Free Flourless Chocolate Coconut Drops”
Thanks for the nice feedback Kim!
I’m just curious why egg whites and not the whole egg? Is is critical to the texture or is it for the nutritional value?
I don’t think it will work with the whole egg because there is no flour and the egg white is a binder for the sweetener, similar to a meringue. But I haven’t tried it that way so I can’t say for sure how it would work.
The nutritional info has been added!
Bless you for your hard work and dedication. Your recipes are fabulous!
Natasha, sorry but without trying it I really can't say for sure how it will work.
Hi these look delicious.I am starting to experiment with different ingredients for sugar free, low carb treats. I was wondering if it would be OK to chop up unsweetened bakers chocolate for this recipe and just add more stevia or erythritol if it's too bitter? Would it be a mistake in doing so?
I made these and they're absolutely delicious…after deciding to put myself on a low sugar diet, I realized that everything on the market has sugar. I can't thank you enough for this recipe,
Yes, 3 cups is correct. The sweetener provides most of the structure, since there is no flour.
It says 3 cups sweetener; is that correct? Seems like an awful lot to me for the portions of the other ingredients and how sweet stevia is.. Just want to make sure!
Thanks Jeanne, they *were* really good!
Gluten, schmuten – these just look heavenly even to an omnivore like me!
Thanks Georgia! I had to send most of them home with my nephew so I didn't get carried away eating them!
These are lovely little sweets, Kalyn! They look scrumptious and perfect for any holiday party table.
TW, that sounds like a fun family memory! My mom always made toffee for Christmas, and now my sister Pam carries on that tradition.
Looking at these brought back some sweet memories. We used to make chocolate coconut drops, and "tingling" which were basically chocolate and cornflakes. My mom would help us make these as holiday projects, and we would really get in the spirit. Of course, the recipes were probably 100 percent sugar back then!
Lydia, agreed, and they were delicious!
These remind me a bit of the chocolate coconut macaroons we traditionally eat during Passover. It's so hard to avoid cookies during the holidays, and so nice to have some low-sugar alternatives.
Thanks Tami!
Those look really delicious!