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
Ingredients
- 2 large egg whites
- ¼ cup honey
- ¼ teaspoon celtic sea salt
- 2½ cups unsweetened coconut flakes
Instructions
- 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
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!
Steph says
These look so good! I plan to try this! :)
Elana says
Steph, thank you!
Becca says
I LOVE macaroons. Looks like a great recipe, I love how simple it is.
Elana says
Thanks Becca!
Judee @ Gluten Free A-Z says
Elana,
I don’t usually take the time to bake on Passover, but these look so easy and delicious I will have to try them for the Seder this year. Great photo too.
Elana says
Thanks Judee!
Mandy says
These look amazing! Can I substitute Stevia for honey?
Elana says
Mandy, I haven’t tried that so not sure :-)
Danell says
Just made theses with 1/2 tablespoon stevia & 1 tablespoon honey
Turned out perfect
Elana says
Thanks Danell! I’m so happy these were perfect :-)
Jerri-Lynn DeGayner 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.
Beth 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.
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.
Elana says
Thanks Mary!
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!
Elana says
You’re welcome!
Marion says
Anything besides honey??
Judy says
I bet any syrup type sweetener that has a more or less neutral flavor would work. In Elana’s recipes that call for Agave Nectar I use honey because I don’t keep Agave Nectar. I have always had good results switching those two.
Linda Collier says
I have been using coconut nectar in place of honey or agave.
Mars says
Me too. It seems to work well.
Pam says
I cut mine with home made date syrup along with the honey.
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!).
Elana says
Thanks Nan!
Noelle (@singerinkitchen) says
This sounds delicious and simple
Elana says
Thanks Noelle!