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.

Paleo Coconut Macaroons

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Servings 12



  • Use a hand blender to whisk egg whites to stiff peaks
  • Whisk in honey and salt
  • Stir in coconut flakes
  • Place bowl in fridge to chill for ½ hour
  • Fill a 2 tablespoon scoop with batter
  • Using your hand, very firmly pack batter into scoop to level
  • Release batter onto a parchment paper lined baking sheet
  • Bake at 350°F for 10-12 minutes, until macaroons are golden brown
  • Cool 1 hour
  • Serve
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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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!

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I tried this recipe yesterday and they were to die for right out of the oven. Such yummy crunchy goodness


151 responses to “Paleo Coconut Macaroons”

  1. These were delicious! I made some coconut sugar caramel and drizzled it on top for an extra special treat. Shared the recipe this morning with several of my friends. It’s so simple and tasty!

  2. Just made these. They are absolutely delicious. I used did shredded Organic coconut and they were perfect. Wonderful all year for this household!

  3. I love this recipe and made it a couple of times! I love the texture and the taste that the flaked cocunut gives. My only issue is that I can never get the macaroons off the parchment paper. I tried scraping them off right away and I tried waiting an hour; neither worked. Any ideas? Should I try spray oil of some kind? Thanks!

    • Paulina, thanks so much for your comment! Make sure to let them cool for the full hour to avoid this issue. Glad to hear that you love this recipe :-)

  4. I made these macaroons yesterday, I love macaroons but I have only eaten the sugar filled ones. Never again, I used your recipe exactly as written and they turned out wonderful, I used shredded coconut they are yummy. Thank you Cindy W.

  5. WOW thanks – love these guys…we eat out of a food bank – kinda upscale one. This week we got unsweetened shredded organic coconut, organic coconut nector and organic eggs…was so excited. And since losing 30 pounds on Whole 30, I wanted it to be better than the Joy of Cooking version. read thru a few comments, and saw others making small changes, and was inspired. THEY ARE DELICIOUS…

  6. How about using food grade glycerin for cohesion of the ingredients

    Thought about using food grade glycerin to replace all/part of the honey, and still have it stick together well when packed.


    • Sandee, thanks for your idea. I haven’t cooked with glycerin to date. If you experiment I hope you’ll let us know if it works :-)

  7. we just made these using shredded coconut. we also made some with brown rice syrup rather than honey. otherwise, we followed your recipe exactly. we used a 1 oz cookie scoop with a flexible rounded portion that allowed us to press it to release the domes, and we found it was essential to compact the coconut dough into the scoop.

    we had to slighly warm the brown rice syrup to get it runny, otherwise it would be like taffy in consistency and wouldn’t blend. also, the egg white, salt, brown rice syrup mixture won’t whip into peaks, the best we could achieve was a thickened froth. but it still worked in the coconut perfectly, and had no negative effect on the final macaroon – they were not more dense than the honey version, although it took a bit more compaction in the scoop to get them to hold together.

    we cooked them for 15 minutes at 350 to get a nice browning. both types worked perfectly.

    i put a photo on facebook if you want to see it:

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Recipes » Desserts » Paleo Coconut Macaroons