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!
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!
Elana says
Karen, I’m so happy to hear these got raves all around!
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.
stephanie says
Would love to know how they turn out! Also trying to avoid sugar and also have a malignant tumor..but want the holiday traditions..thanks!
Elana says
Stephanie, here’s a link to my Ketogenic Recipes page for you:
https://elanaspantry.com/diets/keto/
I hope you find these low-carb, low-sugar recipes helpful!
Elana
Judy 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.
Elana says
Ivy, thanks for your wonderful comment! I’m so happy we are on this gluten-free journey together!
Julia {The Roasted Root} 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!
Elana says
Thanks!
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.
Elana says
Karen, if you try that I hope you’ll stop back by and let us know how it turns out :-)
reisha says
anything to replace eggs? vegan?
Elana says
Reisha, here’s a link to my egg-free macaroon recipe:
https://elanaspantry.com/almond-pulp-macaroons/
Enjoy!
Elana
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.
Elana says
Eileen, click on the green text in the ingredients portion of the recipe for that information :-)
Baker Bettie 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!
Elana says
You’re welcome!
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!
Elana says
Barbara, you’re welcome!
susana Jones says
these look great! Do you need the honey to hold these together? I was hoping to use Stevia instead.
Elana says
Susana, I haven’t tried this with stevia so not sure. You may want to take a look at my Keto Diet Recipes page for low-carb, sugar-free recipes:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana