paleo coconut macaroons

Paleo Coconut Macaroons

While Paleo Coconut Macaroons are perfect for Passover and Easter, we like serving them all year long. With only 4 ingredients, this easy paleo dessert recipe is a cinch to throw together. All you need to make Paleo Coconut Macaroons is coconut flakes, egg whites, honey, and salt.

We grew up eating the overly sweet store bought macaroons every Passover. Paleo Coconut Macaroons are a far cry from the canned Manichewitz macaroons we feasted on back then. These macaroons are lighter and with far less sugar, much healthier. I love making my family this healthy paleo dessert every year at Passover.

Print Recipe
Paleo Coconut Macaroons
Serves:8
Ingredients
Instructions
  1. Using a hand blender whisk egg whites, honey, and salt to stiff peaks
  2. Stir in coconut flakes
  3. Place bowl in fridge to chill for ½ hour
  4. Fill a 2 tablespoon scoop with batter
  5. Using your hand, firmly pack batter into scoop to level
  6. Release batter onto a parchment paper lined baking sheet
  7. Bake at 350° for 10-12 minutes, until macaroons are golden brown
  8. Cool for 1 hour
  9. Serve

I have a few quick tips for this Paleo Coconut Macaroon recipe. Rather than shredded coconut, I used flaked coconut because it looks pretty and browns quite nicely. I do not know if shredded coconut will work in this healthy macaroon recipe because coconut flakes are much larger than the tiny pieces in shredded coconut. If you do experiment, please let us know how it goes!

Next, the 2 tablespoon size scoop is important for this recipe. A smaller scoop won’t work as it will not hold the coconut flakes and press them into place. I’m not sure if an even larger scoop will work as I haven’t tried using one. Feel free to experiment with any size scoop you wish. Finally, be sure to let the batter sit in the fridge as it helps it set up and results in a macaroon that holds together after it is baked.

Here are some of my other easy paleo dessert recipes!

Comments

  1. Priscilla says

    Thank you! These macaroons are amazing. I used the big coconut flakes and maple syrup because i had it on hand and they are gorgeous and delicious. Drizzled chocolate over half the batch and used a 1/4 cup scoop. So simple and delicious.

    • Lauren says

      If you click on the ingredient hyperlinks you should be able to find the sodium content in the ingredients listed. I didn’t do the math, or I would have posted that too..

    • Kirby says

      I think they tend to stay solid better in the refrigerator. Might even work in the freezer! I would imagine if they hold up in the freezer they could keep for a while.

  2. Jabbara Edwards says

    I want to try this with lime zest and strips of candied ginger. A long gone food cart made a macaroon with the large flakes and that flavoring, I’ve been wanting to replicate it, this might do it.

  3. Maxine says

    I just used a combo of flakes AND shredded coconut since I had some extra. Worked out great!!!!! Thank you!

  4. Scarlett says

    I just made these and they were absolutely delicious! I didn’t have an ice cream scoop so I just used a 1/4 cup measuring cup and filled it half way. It worked great! I also drizzled the macaroons with melted chocolate and pecans and let the chocolate harden.

  5. Sue C says

    I use a combo of coconut flakes and shredded coconut. It has nice consistency and the shredded coconut holds the macaroon together better

  6. Chris says

    I’m trying to steer clear of sugar and have been off of it for a few weeks. I was craving something and made these with 1/8 cup of honey and they are perfectly sweet using half the recommended amount.

    Love your blog and websites Elana. I have made so many of your recipes. Thank you for sharing. :)

  7. Joanne Raus says

    I used a small ice cream scoop from Williams Sonoma to make these cookies. I filled it 3/4 and compressed the dough. This worked for me and I was able to get 20 cookies from the recipe.

  8. Colleen says

    Recently came by this recipe and have tried it 3 times with shredded coconut. The first time I used the same measurements of everything just shredded instead of flaked, and used 1 tbsp scoop. The first batch was too sweet for me (though others liked it), so I subbed 1 banana for the honey in the second batch, which was too dry (dipping in chocolate helped). The third batch I used 4 egg whites and 2 bananas with the 2-1/2 cups shredded coconut, turned out perfect. Also cooked them at a lower temp 300 for 10 minutes then broiled for 1-2 minutes to brown the tops.
    Thanks for the inspiration.
    :D

  9. Kristy Hawkins says

    I tried this recipe yesterday and they were to die for right out of oven. Such yummy crunchy goodness. However after being stored all night in a Tupperware container they were gooey and fell apart today :( Did I do something wrong or is this normal? How do you store yours?

    • Elana says

      Hi Kristy, they get too moist if stored in a sealed container. We leave ours out on a plate on the counter :-)

  10. Sherry says

    Made these just a bit ago. Halved the batch just because I was nearly out of honey, but they came out great! Used half unsweetened half sweetened (all I had!) coconut flakes. Would love to throw some chocolate chips in next time for a change. Will definitely make these again, thanks for sharing!!

  11. Kat says

    The first batch I made fell apart after I let them cool. So, the second time I made them I refrigerated them for an hour and increased the cooking time to 15-20 minutes. They turned out perfect.

  12. Clarise says

    If I don’t have a 2-tablespoon scoop, can I just use a regular tablespoon and try to sculpt them into the ball shape? :).

  13. Cecile Tandus says

    I made the macaroons not with the coconut flakes and they were fine. They held together. I dip the bottom in melted chocolate. Very very yummy !!!!!!!

  14. Mandy says

    HI All, did anyone bake them with coconut milk or oil instead of honey? I am going to make these tonight, so I will post results. Thanks.

  15. Jennifer says

    I just added coconut cream. I’m hoping for a dense and moist macaroon. I’m not one for changing a recipe because it doesn’t turn out well, usually. I’ll let you know.

  16. says

    These look great! We love coconut, and this doesn’t look that difficult to make. I can’t wait to see what they taste like.

  17. Elisa Martin says

    I tried the coconut macaroon recipe with shredded coconut and they turned out great. I substituted coconut milk and stevia for the honey, and I doubled the amount of liquid because it seemed a bit dry (the shredded coconut really absorbed the coconut milk) and that doubled the cooking time, but they came out great and are a new favorite.

    I love your recipes; thanks for making it easy and delicious to cook for my very restricted diet.

    • sarah says

      I just made these with xylitol honey and stevia. The xylitol honey is not very sweet, so I added about 10 drops of stevia and it still was not quite sweet enough. Hope that helps a lil.

  18. Jen says

    Tried this with coconut powder (finer than flakes but coarser than flour, tiny dried bits of coconut) because that’s all I had in the pantry, and was desperate for a cookie! They turned out well, didn’t brown as prettily, but tasted yummy! Next time I want to try drizzling them with some organic sugar-free chocolate…thanks for the great recipe ;)

    Jen

  19. Tracy Deakyne says

    I am just so thrilled with all of your recipes! These were just delicious! But because I’m so fond of maple syrup, I just had to switch it out for the honey!
    My 2 daughters are in a cake sculpting class and are bringing your chocolate banana cake and carrot cakes tomorrow to class and we just enjoyed your pumpkin pie muffins and they are to die for!! Thank you so much for sharing all your wonderful recipes. Tracy

  20. Lauren Cavanagh says

    Hi Elana,

    I made your Paleo macaroons for Pesach this year and they were wonderful. I did use unsweetened shredded coconut and a one tablespoon scoop but I added a little vanilla, some chocolate chips and an extra egg white. Following your directions, I made the cookies and they came out beautifully and tasted great. Thanks for the recipe.

  21. CarolAnn says

    I made these for a Seder dinner, with shredded coconut because it was what I had on hand. I refridgerated them for probably 45 minutes and used a 1/4 cup measure, packed 1/2 full and they “plopped” beautifully onto the cookie sheet. They are delightful! Very light and fluffy and held together nicely.
    One note, I would recommend stirring the “batter” again after having them in the fridge to redistribute the binding ingredients.

  22. says

    These look so yummy.
    I like the look of the flakes, did you find a different consistency with them in comparison to shredded coconut? Were they crunchier?
    These are going on my to do list!

  23. Zsoka says

    So I tried them tonight – they tasted great. BUT they did not stick together properly….I wonder why. I’m thinking that the flakes might have been too large (and I even tried to crumb them up a bit with my hands before mixing them in, and also tried to leave a few minutes longer in the oven). I’m thinking that I’ll try to put one more egg (I made a double batch, and used 4 eggs). The other thing I’m thinking that the scoop I had was 4-spoon, tried to fill only half way through, but of course it was hard to pat down…..just ordered the two-spoon from Amazon with Elana’s link :-)

  24. Karen says

    Baked these treats up tonite, using unsweetened shredded coconut (vs the recommended flaked), as that is what I had on hand and it worked fine.

    I actually got 12 cookies from the batch and I was even a little light on the coconut amount as the bag had been opened already, but all worked fine. I DO recommend you make sure to pack the dough tightly into the 2oz scoop so that the cookie stays together when you drop it onto the cookie sheet.

    Raves all around- paleo and non-paleo alike!

  25. Chris Albe says

    I love macaroons, but am keeping all sugar out of my body due to a diagnosis of cancer. Do you think I could use almond extract or vanilla instead? Am not allowed “any” sweetener, natural or certainly not artificial either. :)
    Chris

    • Trish says

      Chris- Sorry to hear about you diagnosis! Great you are keeping all sugar out of your diet. Hope fruit too! It just feeds the tumor. I’m going to try these without the honey as well. But thinking they may need something else as a binder?? Going to try a little coconut butter or oil with some vanilla.

  26. says

    I love almonds in my coconut macaroons, so I will be add a 1/2 teaspoon of almond extract and replace a 1/2 cup of shredded coconut with a 1/2 cup of sliced almonds. And dipping them in melted chocolate; what a tasty idea MaryCay!

    • Ivy says

      I added chopped almonds and cinnamon! And finally drizzle with chocolate syrop. Yummy!
      Thanks Elana for teaching me how to bake and for your guidance in learning how/ what to eat on a gluten free lifestyle.

  27. says

    I’m always happy to see paleo desserts – I like to believe I’m getting a 2 for 1 deal with these kinds of desserts – super tasty but healthy at the same time! I love baking desserts using coconut flour and honey in place of wheat flour and sugar. Thanks for the awesome macaroon recipe – I’ll have to pick up some flaked coconut next time I go grocery shopping!

  28. Karen says

    This looks crazy good. Can’t wait to try! I wonder what they would be like to add some sliced or chopped almonds- may be too much of a good thing.

  29. Eileen says

    Thank you for the link to Amazon for the 2 T scoop. Another question – where do I purchase the unsweetened coconut flakes? I looked on Amazon and there are many choices to pick from. I haven’t used coconut in years in anything. I appreciate your time and help.

  30. says

    Gorgeous! And only a few ingredients. You are really making switching over to grain free baking so much easier. Thanks for all the hard work you have done on all of your recipes!

  31. Barbara says

    I love your other Coconut Macaroon recepie on your website. It’s easier for me to buy the shredded coconut so I will stick with that recepie for now. Thanks Elena for all you do! Your recepies changed my life and taught me how to cook!

  32. susana Jones says

    these look great! Do you need the honey to hold these together? I was hoping to use Stevia instead.

  33. says

    I’m with Marion, can these be made with stevia or lo han sweentners? I’m Fighting a systemic yeast infection and these are the only sweentners that wont feed this horrific fungus.

    • says

      I have tried to substitute sweeteners for the same reason and the honey helps hold it together so it has never worked. You could try making paleo coconut balls or coconut oil balls as they stay together through refrigeration.

    • Rosemarie says

      After years of fighting systemic fungus, taking Nystatin RX, I tried increasing hydrocloric acid by taking HCL supplement with each meal. No more fungus problems! I use the lower dose of 250 ML instead of the 600 Ml
      three times a day with meals. Inadequate hydrocloric acid can cause fungal overgrowth and malabsorption of nutrients. Apple Cider Vinegar with a glass of water can work too.

    • sarah says

      I just made these with xylitol honey substitute and a few drops of stevia to add sweetness and they turned out pretty good. Xylitol is also an approved candida diet sweetner as it is antifungal, antimicrobial, and antibacterial. You can order the xylitol honey substitute online, along with xylitol maple syrup and ketchup.

  34. MaryCay says

    Macaroons got me thru withdrawal in the early days of going grain free!
    I make mine with the shredded unsweetened coconut with great results. I use a mixer to beat the egg whites to stiff peaks slowly adding sweetener (just like meringues) then fold in coconut. Chilling it eliminates that step I bet, gonna try!
    Ive used dfferent sweeteners too, not paleo but tasty- sugar, agave, maple syrup, added choc chips or dipped in choc after baking and cooling.

  35. darkhorse says

    Wow! These look amazing! I can’t wait to make them this weekend…if they are as good as your other recipe they will be a hit!!! Thanks again Elana!

  36. Nan C says

    I really like the addition of almond, although commercial almond paste has sugars and other ingredients. Maybe I’ll play with adding some kind of almond flour, more honey, and almond extract. Thank you for this recipe!

    (Am looking forward to receiving your Almond Flour recipe book which I ordered!).

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!