Paleo Coconut Macaroons [Gluten free, Grain free, Dairy free]

Make these classic coconut macaroons but without the refined sugar! Super simple to make – just the way I like it 😉

I’ve been thinking about macaroons for a while now, as you do. This afternoon after finishing what seemed like some mammoth tasks that just piled up and needed completing, I put my feet up and then jumped right back onto them again and headed to the kitchen. Macaroons were finally going to happen. With Easter a few days away, I thought I should get a head start on some treats. 

I started looking online for a regular macaroon recipe because it isn’t always necessary to reinvent the wheel, you just need to sometimes tweak it 😉  I am however notoriously bad at following recipes 🙈 First off, I may not have all the ingredients and then I’ll have to improvise anyway. However, since I’d not made macaroons before, I needed some idea of where to start. 

I found this Paleo macaroons recipe on Elana’s Pantry and decided to go with it. I did have coconut flakes but was set on using dessicated coconut so that’s what I did. I had to play around with the quantities too but they are DELISH! I prefer the texture of the dessicated coconut but I’ll try the flakes the next time. 

Some of them turned out super flaky-and-breaky … not sure what happened because others were perfect. Perhaps it’s my unevenly heated oven ? Who knows – I’ll just scoop up the bits and eat it with a spoon 😄 

Paleo Coconut Macaroons

Yield: 6-8 macaroons

Prep time: 35 minutes (incl refrigeration) 

Bake time: 10 minutes 

What you need 

2 egg whites, whisked 

1.5 cups dessicated coconut (you may need up to another 1/3 cup, depending on egg mixture)

2 tbsp raw honey 

Pinch of salt 

What you need to do 

1. Whisk egg whites (soft peaks) using an electric mixer.

2. Add the rest of the ingredients and fold into the egg mix. Refrigerate for 30 minutes. 

3. Preheat oven to 180°C.

4. Using a small ice cream scoop, press enough mixture firmly into the scoop with your hand. Then release the ‘dough’ ball onto a lined baking sheet. Repeat until all the mixture is used up. 

5. Bake for 10 minutes (careful to not burn the macaroons!). Once golden brown, remove from oven and allow to cool. 

You can serve them as is or with a drizzle of dark chocolate over the top. YUM! 


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