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!
The Healthy Apple says
LOVE this recipe; hope you had a wonderful Passover! xxo
Elana says
Thanks! So glad you loved it :-)
Libby says
If I wanted to sub stevia for the honey, how many drops do you think I would need?
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.
green beans & grapefruit says
Love the touch of using thick, unsweetened coconut flakes! The traditional ones don’t do it for me!
Elana says
Thanks!
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
Elana says
Jen, you’re welcome!
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
Elana says
Tracy, I’m so happy to hear you are thrilled with all of my recipes and that your daughters are using my cake recipes for their cake sculpting class!!! That is great :-)
Becky @ Pure Vitality says
This sounds yummy. My favorite is the raw coconut mac. It melts in your mouth when warm fresh from the dehydrator.
Elana says
Thanks!
Peddler's Choice says
Thank you for this post! I can’t wait to make these for my family!
Elana says
Thanks!
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.
Elana says
Lauren, I’m so happy to hear these were beautiful and tasted great :-)
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.
Elana says
CarolAnn, I’m so happy these were part of your Seder dinner and that they were delightful!
Anastasia@healthymamainfo.com says
Sounds so simple, and looks yum!
Elana says
Thanks!