Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

egg-free paleo macaroons

Egg-Free Paleo Macaroons

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This Egg-Free Paleo Macaroons recipe is made with 6 healthy ingredients. It contains shredded coconut, coconut flour, coconut oil, salt, vanilla, and a touch of honey and is a cinch to make. Egg-Free Paleo Macaroons are the perfect Passover treat. Especially when you have guests at your Seder following an Egg-Free Diet. We like this healthy macaroon recipe so much though, that we make it all year round!

Most macaroon recipes contain eggs. Whenever I write about our healthy Passover Seders, or post a macaroon recipe I get numerous comments from readers asking for gluten-free, egg-free macaroons. Well, here you go! Egg-Free Paleo Macaroons!

Print Recipe
Egg-Free Paleo Macaroons
Serves:12macaroons
Ingredients
Instructions
  1. In a food processor, combine shredded coconut and coconut flour
  2. Pulse in salt, coconut oil, honey, and vanilla
  3. Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
  4. Bake at 350°F for 7-10 minutes
  5. Cool for 1 hour
  6. Serve

I was inspired to create the recipe above by Jenni Hulet. She created an Egg-Free Macaroons recipe which I thought looked delicious and so I had to make my own version of them.

My younger son loves macaroons, and asks me to make them for him often. He is not a choco-holic like my husband and older son. He absolutely adores my lemon bars, and I created a lemon bar recipe for him in my first cookbook, The Gluten-Free Almond Flour Cookbook. He’s so happy when I serve my healthy Lemon Bars recipe at our Passover Seder, and I love it because like these macaroons, they’re Kosher for Passover!

It’s so hard to find good nut-free, egg-free paleo cookie recipes, but you’re in luck with these macaroons. Here are some of my other healthy egg-free dessert recipes. They’re all Kosher for Passover too!

This post is an oldie but goodie from the archives, I first published this recipe in 2013.

Comments

  1. Please confirm: One TABLESPOON of vanilla? That seems like an awful lot of vanilla. Very strong tasting. It made my cookies so wet they would not hold shape when I used a cookie scoop. Are you sure that’s not a typo?

    Reply

  2. Hi Elena-
    These cookies looked perfect on the pan but flattened to a pancake in the oven. I didn’t,t see any other comments with the same problem. Any thoughts.
    Susan

    Reply

  3. I made four batches of these delicious macaroons. Several of us in the family are gluten, dairy, and egg free. So this recipe is perfect. Every batch I made came out differently when baked. Some spread and browned on the edges. How do you keep them firm and in ball shape? I experimented with the time of baking, but I kept the amount of ingredients consistent.I also noticed the color was brighter when I used Madagascar are vanilla.
    Your recipes have been like a treasure trove. Thank you so much. I also made your three ingredient fudge. So easy with a great flavor and texture!

    Reply

    • Barbara, thanks for your comment! I make sure to pack these macaroons into the scoop as tightly as possible when I am scooping them onto the parchment lined baking sheet. I’m so happy to hear my recipes have been a treasure trove for you :-)

      Reply

  4. My eggless coconut macaroons were crumbly and a bit dry. I used my small cookie scoop and when they were done they still are. I am letting them cool down but I think they will just crumble in my hand. Do you have any suggestions on what I can do for that the next time I make them to firm them up so they will stay together?

    Reply

    • Lynn, this typically happens when the amounts of coconut oil or honey are adjusted and reduced in the recipe. It’s also important to use the full amount of vanilla :-)

      Reply

  5. Hi Elana! I made these cookies with one teaspoon of vanilla. I use Costco vanilla extract and one tablespoon is way too strong for everyone. My kids love these cookies.

    Reply

  6. These are so delicious! I omitted the vanilla because I’m alcohol-free on the AIP diet, but they were still so flavorful and perfectly sweetened.
    I find it’s best to let them cool a bit before eating as recommended in the recipe, so they can firm up a bit. I know it’s hard, but worth the wait!
    Thanks for a great recipe we will be using again and again!

    Reply

  7. I recently had to finally come to terms with my intolerance and allergy to eggs. I have been struggling to find things to eat since. I am also nearly done a year of SCD. I’m saving this recipe in my eggless options even though coconut is not my top flavour of choice. It sounds like a quick and simple snack to whip up, so I’m going to make them soon!

    Reply

  8. These are amazing and a brilliant way to use up leftover almond pulp!! So glad I found your website and this recipe. Looking forward to trying many more.

    Reply

  9. Wow! These macaroons are a blast! Thank so much for this recipe, Elana. I wanted to make them less sweet so I added 1.5 tablespoons of honey and also 1.5 tablespoons of tahini sauce. Super yami! My family is grateful for all your recipes as they are easy and delicious!

    Reply

  10. Hi Elana. I love your holiday recipes and I’m wondering if you have attempted any sort of chiffon cake or sponge cake like the traditional Passover ones. I’d love a gluten free chiffon cake recipe!

    Reply

  11. I made my second batch today. They came out amazing. After using the food proccesor, with spatula i put dough in a wax paper and make a ball shape. Then pull pieces and sometimes roll and place it on baking sheet. Yesterday i put some in fridge , they hardened but perfect in room temerature too.

    Reply

  15. Yummy is all I can say! Just made these and had to “test” one before the cooling period finished. Very sweet so I think next time I might use less honey and/or vanilla extract

    Reply

  16. I need a recipe without honey I use xylitol I don’t like the aftertaste of stevia. But I need cake or cookies that adheres to my very strict candida diet :(

    Reply

    • I also needed a recipe without honey, so I put about a tablespoon of xylitol and then added natural crunchy peanut butter until the batter stuck together enough to form balls. Holy dynamite these turned out good. LIke AMAZING. Assuming you like peanutbutter and aren’t allergic. You could likely get similar results with sunflower seed butter or something similar. I will be making these again soon. I will probably use even less xylitol next time as they turned out pretty sweet.

      Reply

      • I wanted less honey also and needed something to make it all stick together. Took your idea of adding nut butter, using almond butter, and boy, that worked great. Love the taste even frozen.

        Elana, this is another fantastic recipe, love the eggless part, dairy-free, quick, few ingredients…right up my alley.

        Reply

  17. I just made these tonight. I doubled the recipe. I don’t have a food processor and mixed it in my Vitamix. Subsequently, my double batch didn’t yield 24 macaroons, it was more like 18 or so. I cooked mine on the bottom rack for 7 mins and the top rack for 3 mins, but they weren’t as crispy as I would have preferred. However, they held together just fine. Well, they are officially cooling, but I was tempted to eat one. Okay, three. And they were yummy, albeit too sweet for my taste. For my next double batch, I will only use 1/4 cup of honey and figure out what else I can use to hold them together. If any one has any suggestions regarding what I can use instead of honey to hold them together, then please share. Thanks in advance and thanks for the awesome recipe!

    Reply

  18. YUM, I want to try these!! I too have been looking for an egg free recipe. I cannot have eggs. ~~Thanks for recipe.

    Reply

  20. Thank you so very much for all your research and the recipes God has blessed you with. God has used you to richly bless my daughter who needed this help very much.

    Reply

  21. I went ahead and just looked at the recipe and put them in the oven. I left mine in for about 10 minutes and the bottom was a nice toasted coconut crust. I was very happy that they held together nicely. I was able to transfer them off the baking pan after about 5 minutes and let them cool off on a ceramic plate. I honestly was not sure I was going to like these, as I’m a big fan of traditional coconut macaroons, but I LOVED THESE! They were delicious and I will definitely be making them again. Btw, I only waited about 20 minutes before eating them. Thank you so much for this simple and healthy recipe!

    Reply

  23. Nevermind! It is great now that they have cool down. Hence 3 hours cool down on the recipe. I guess I got impatient since it smelled so goooood!

    Reply

  25. I made these tonight and they are really yummy – I baked them for about 12-15min and then cool 20min and they were great – thanks for the recipe.

    Reply

    • I just made these. My first time tring Paleo-style baking. I’m about to IMMEDIATELY make at least one more batch. Maybe two. Three? Making them to take to a sleepover. The kids don’t want to wait. They want them all now.

      So – success!!

      Reply

      • Tammy, I’m so glad that these were really yummy!
        Singerella, thanks for letting me know these were a success :-)

        Reply

  26. Thanks so much for sharing such healthy delicious recipes. I’ve tried so many of your recipes and always had great success. QUESTION: Do you know of a macarON (almond flour, egg cookie) recipe using mostly stevia? I love macarONs also, and it’s the only recipe (actually I have trouble w/ all meringue cookies) that I’ve never been able to master because my shell always comes out soggy, though delicious. I have to substitute the sugar amount w/ Stevia in the Raw (equal amount of stevia for sugar form of Stevia) and cutting the bitter taste w/ a little bit of Xylitol & palm sugar b/c I have pre-diabetes and can’t tolerate high glycemic sweeteners, even palm sugar is too much for me and Xylitol causes all sorts of gastric problems for me if consumed too much. I can’t seem to find any macaron recipe using Stevia (the vegan ones aren’t at all like the French macarons that are so light and airy). If Elena or anyone knows of a low glycemic sugar free macaron recipe, I would love to hear it. Thanks so much.

    Reply

  27. These are great! Very tasty and satisfying! Note: Dough was crumbly, almost like a from-scratch pie crust dough; however, it compresses well into a tablespoon for transfer to a cookie sheet. These were fragile when hot, so I let them cool completely on my cookie sheet and then was able to handle them.

    Thanks so much for the recipe!!

    Reply

    • Marcia, that’s exactly the right thing to do with these for perfect results! Compress the dough into a tablespoon scoop and after baking allow the macaroons to cool for the specified time. I’m so happy these macaroons were great!

      Reply

  28. Sooo delicious! Hi Elana, my family and I thank you so very much for such an amazing, and simple macaroon recipe! Just made them.
    Wow, ridiculously good. Thank you for sharing

    Amanda

    Reply

  29. Thank you so much for this recipe, I recently started a paleo diet and I really like it so far except for the fact that I crave sweets a lot and sometimes the fruits just don’t cut it so I’ve been looking at ways to stick to the diet but still have little treats and these are perfect. I can’t wait to try them.

    Reply

  30. This is the first time I have seen an egg-free macaroon recipe, so very much appreciate you sharing it. It is a GREAT recipe! They came out perfect/delicious! (I used the agave nectar/vegan option listed). I will make them again for sure. Thank you again Elana!

    Reply

  31. Followed recipe with correct ingredients & they fell apart even after cooling. Just thought I would leave the feedback because every time I try your recipes they are flawless :D

    Reply

  32. Thank you for this recipe! It’s so hard to find dessert recipes that are both egg and nut free. This will be a keeper!

    Reply

  36. I struggled with these, I think, because of the coconut I used. I used fresh coconut. Mine was actually frozen, finely shredded coconut I got from an Asian store. It was WAY too moist for this recipe. The cookies didn’t cook, wouldn’t hold together and are nothing like those pictured.

    If I make them again with fresh coconut, I may try using sugar instead of agave or honey so I am not adding more moisture.

    My “cookies” are likely going to be used as a yogurt or oatmeal topping (no, I am not paleo). Doesn’t matter, they still taste good.

    Reply

    • Hi Damselfly, thanks for your comment. Unfortunately when you change the ingredients of a recipe you change the results :-)

      Reply

  37. Oh wow, these are yummy! I’m not a huge macaroon fan, and never used to like coconut much, but have got more used to it since I started low carbing 18 months ago, and these are just delicious! Will try less honey next time, as they are a bit sweet for me, perhaps upping the oil a bit so they’ll still stick together.

    Reply

  38. I made these last night. They were delicious. I added chocolate chips to half the batch. My husband couldn’t stop eating them!

    Reply

  39. This is crazy – you must have read my mind! Last night as I was lying in bed just back from vacation – where a macaroon is usually my go-to treat, though I end up with a belly ache from the egg and sugar so I forced myself not to indulge this time – I thought, how can I make them without eggs? I had settled on making the mounds/almond joy bars instead, but this is perfect, just gotta get some coconut flour!

    Reply

  40. It’s amazing what you can do with coconut and honey!

    You’re right, it is not easy living the Paleo lifestyle without eggs. I end up eating dinner leftovers for breakfast much of the time. So, thank you so much for tweaking this one to exclude them.

    Have a happy, healthy day!

    Reply

  41. I made these tonite using the leftover pulp from making coconut milk instead of the shredded coconut. The pulp was still moist so it took quite a while to bake them, but they were like eating velvet! I felt great that there was no waste and no need to dehydrate the pulp. They would be delicious with a little melted chocolate drizzled across the top. Yum!

    Thanks!

    Reply

    • It took until tonight to finally make these. While I love your traditional macaroon recipe this one is a keeper, too. They go together so quickly and were a huge hit. Thanks!

      Reply

  44. Thank you for the recipe. I am looking forward to your Paleo cookbook! I was curious if your cookbook will be heavy in pork recipes? I have noticed this in a lot of the Paleo cookbooks. I don’t eat pork so I was just curious. Thanks again, Elana!

    Reply

    • Hi Hope,

      You are in luck! I don’t like to cook with pork either, so all of the recipes in the book are pork-free. I hope you love the book as much as we all do! Here’s the link so you can take a look:

      http://amzn.to/1VBWPN4

      Enjoy!
      Elana

      Reply

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