Confession time: Once upon a time I used to make macaroons with unpronounceable ingredients and sweetened condensed milk. I remember my mom asking me, in all seriousness, “are you really gonna eat that”?
So, when I went paleo I wised up about ingredients of course, but that didn’t mean I had to leave my macaroons behind! Just needed to convert them.
Of course, if you can’t be bothered to make them and would rather just buy a clean healthy version delivered to your doorstep, here is a delicious option you can purchase. You’re welcome! 🙂
Without further ado, here is my recipe for paleo macaroons!
Now, before the comments come flying in like in the paleo chocolate cupcakes recipe, I’m not saying you should serve these for dinner with a side of brussels sprouts. These are treats, peeps! (Hey, that rhymes!). The reason for calling them “paleo macaroons” as opposed to just macaroons is not because cavemen were grazing on shredded coconut and chocolate chips all day. It’s because, I don’t know about you, but when I’m searching for a recipe online ain’t nobody got time to type “grain free, dairy free, crap free, cancer causing sweetener free macaroons” amiright?
I love this dessert as an easy one to bring to a party since you can grab and eat like a cookie. Your host will love you for not giving them more dishes to wash.
Paleo Macaroons
Yield: 1 dozen
Ingredients:
- 2.5 cups unsweetened shredded coconut (where to buy shredded coconut)
- 1/2 cup raw honey (where to buy raw honey)
- 1/4 cup dairy free chocolate chips (where to buy great chocolate chips)
- 1/8 cup grade “B” maple syrup (where to buy organic maple syrup)
- 2 large egg whites (beaten) (where to buy organic, soy-free eggs)
- 1 Tbsp. vanilla (where to buy quality vanilla)
- pinch of salt-don’t skip this!! (where to buy sea salt)
- parchment paper
Directions:
- Preheat over to 350 degrees.
- Mix together coconut, honey, syrup, and salt.
- Add egg whites and vanilla – mix well.
- Spoon out 1 Tbsp. size mounds onto a baking sheet covered with parchment paper.
- Place into the oven for 15 minutes or until golden brown. I used the broiler for 1-2 minutes at the end to get the desired browning.
- Let cool on a cooling rack and then place in the fridge for 1 hour.
- Enjoy!
What is your favorite dessert?
You can buy delicious chocolate paleo macaroons from this company that will ship ’em to you if you can’t be bothered to do the dishes- hey, I’ve got those days.
Before oven:
Ready to eat!:
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I just made these.. The flavor is pretty good, but half the ingredients were wasted when they stuck to the parchment paper, even when using anti-stick spray. I would recommend to put extra care into making sure that they don’t stick to the parchment paper.
I followed the recipe exactly as written. The mixture was rather dry & unfortunately crumbled when trying to remove from baking sheet. Not sure what happened.
Hi “Anonymous”, I truly have no idea, but you can try to lower the heat or baking time if you’d like to give it another shot.
ooo I love this and will make it, how can I replace the maple syrup?
You could try honey but I’m not sure how it would work
When do the chocolate chips go in?
Jessie, chips go in when you’re mixing everything into the bowl…I usually add them in last of all the ingredients.
Thank you!!!!
If I didn’t want to use the chocolate chips, should I add more coconut or just leave the amount the same? Don’t get me wrong, I like chocolate, but not in my macaroons. 🙂
Bri, I think you can leave the amount the same- would love to hear how it turns out if you try it!
Oh my these look YUM oh and this===> ” but when I’m searching for a recipe online ain’t nobody got time to type “grain free, dairy free, crap free, cancer causing sweetener free macaroons” amiright?” THAT! Love it 🙂
Haha! Thanks Naz- couldn’t resist 🙂
Ha ha…. loved your wording too…….. I am going to try these. My husband says he doesn’t like coconut but I bet he’ll eat these. thanks.
Awesome! Hope it converts him 🙂 ha!