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

Ingredients

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
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

Comments

151 responses to “Paleo Coconut Macaroons”

  1. Thank you! These macaroons are amazing. I used the big coconut flakes and maple syrup because i had it on hand and they are gorgeous and delicious. Drizzled chocolate over half the batch and used a 1/4 cup scoop. So simple and delicious.

    • If you click on the ingredient hyperlinks you should be able to find the sodium content in the ingredients listed. I didn’t do the math, or I would have posted that too..

    • I think they tend to stay solid better in the refrigerator. Might even work in the freezer! I would imagine if they hold up in the freezer they could keep for a while.

  2. I want to try this with lime zest and strips of candied ginger. A long gone food cart made a macaroon with the large flakes and that flavoring, I’ve been wanting to replicate it, this might do it.

  3. I just used a combo of flakes AND shredded coconut since I had some extra. Worked out great!!!!! Thank you!

  4. I just made these and they were absolutely delicious! I didn’t have an ice cream scoop so I just used a 1/4 cup measuring cup and filled it half way. It worked great! I also drizzled the macaroons with melted chocolate and pecans and let the chocolate harden.

  5. I use a combo of coconut flakes and shredded coconut. It has nice consistency and the shredded coconut holds the macaroon together better

  6. I’m trying to steer clear of sugar and have been off of it for a few weeks. I was craving something and made these with 1/8 cup of honey and they are perfectly sweet using half the recommended amount.

    Love your blog and websites Elana. I have made so many of your recipes. Thank you for sharing. :)

  7. I used a small ice cream scoop from Williams Sonoma to make these cookies. I filled it 3/4 and compressed the dough. This worked for me and I was able to get 20 cookies from the recipe.

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Recipes » Desserts » Paleo Coconut Macaroons