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
- 1½ cups unsweetened shredded coconut
- 1 tablespoon coconut flour
- ⅛ teaspoon celtic sea salt
- 2 tablespoons coconut oil, melted
- ¼ cup honey
- 1 tablespoon vanilla extract
Instructions
- In a food processor, combine shredded coconut and coconut flour
- Pulse in salt, coconut oil, honey, and vanilla
- Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool for 1 hour
- 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.
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Marie says
Could not make balls but cooked them anyways. They totally fell apart even once cooled. Any idea how to improve binding. Flax? Gelatin?
Elana says
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 :-)
Sam says
I have a honey allergy and not able to eat sugars / sweeteners. What can I substitute? Thanks!
Elana says
Sam, I haven’t tried that so not sure :-)
Kay says
Have you tried date sugar or just dates blended and added? That might work
Eva says
Can I add fresh squeezes lemon juice?
Elana says
Eva, I haven’t tried that so not sure :-)
Amy Rynston says
Taste delicious raw too :D
Elana says
Thanks Amy!
Beth Gray says
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?
Elana says
Beth, thanks for your comment! Yes, this is the correct amount :-)
Susan says
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
Elana says
Susan, thanks for your comment! This happens when almond flour is used in place of coconut flour. For more on that please go here:
https://elanaspantry.com/paleo-baking/
Have a great day!
Elana
Barbara says
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!
Elana says
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 :-)
Lynn says
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?
Elana says
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 :-)
Stefanie says
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.
Elana says
Stefanie, thanks for letting me know your kids love these cookies :-)
Amanda Stoner says
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!
Elana says
Amanda, I’m so happy to hear these are delicious!