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!
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
Elana says
You’re welcome Colleen!
Kerry says
I have made these and they are delicious!
Elana says
Kerry thanks!
adriana says
I added some dark chocolate chips and walnuts and they came out delicious!
Elana says
Adriana, I’m so happy these were delicious!
Kathy says
I just made these and not sure what I did wrong. Extremely runny, even after an hour in the refrigerator.
Elana says
Kathy, this would mean you need to whisk the egg whites a bit more :-)
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, I’m so glad these were to die for! They get too moist if stored in a sealed container. We leave ours out on a plate on the counter :-)
Dennis says
Thanks Elana. Coconut Macaroons are one of my favorites. We’re looking forward to trying these out.
Elana says
You’re welcome Dennis!
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!!
Elana says
Sherry, so glad you enjoyed!
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.
Elana says
Kat, so glad they were perfect!
Lara says
I made these with almond flakes instead..yummo!
Elana says
Lara, so glad you enjoyed them!
Adriana says
I added some dark chocolate chips and they came out delicious!
Elana says
Adriana, I’m so happy to hear these were delicious :-)