Egg-Free Paleo Macaroons

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!

Egg-Free Paleo Macaroons

Ingredients
Serves:
12macaroons
Print Recipe
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
Your recipes have been a treasure trove.

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.


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Comments

104 responses to “Egg-Free Paleo Macaroons”

  1. Could not make balls but cooked them anyways. They totally fell apart even once cooled. Any idea how to improve binding. Flax? Gelatin?

    • Marie, thanks for your comment! No other ingredients are needed for this recipe if you use the ingredients and brands that I use they’ll turn out perfectly :-)

  2. 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?

  3. 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

  4. 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!

    • 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 :-)

  5. 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?

    • 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 :-)

  6. 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.

  7. 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!

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Recipes » Desserts » Egg-Free Paleo Macaroons