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
- 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
- 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
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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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 :-)
I have a honey allergy and not able to eat sugars / sweeteners. What can I substitute? Thanks!
Sam, I haven’t tried that so not sure :-)
Have you tried date sugar or just dates blended and added? That might work
Can I add fresh squeezes lemon juice?
Eva, I haven’t tried that so not sure :-)
Amy Rynston says
Taste delicious raw too :D
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?
Beth, thanks for your comment! Yes, this is the correct amount :-)
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, thanks for your comment! This happens when almond flour is used in place of coconut flour. For more on that please go here:
Have a great day!
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 :-)
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 :-)
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.
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!
Amanda, I’m so happy to hear these are delicious!