Paleo Coconut Macaroons are a sweet cookie; slightly crisp on the outside, moist on the inside. Dipping them in dark chocolate makes them irresistible. There are only 6 ingredients and they’re super easy to make. A healthy treat that’s gluten free, diary free, nut free and refined sugar free.
For the holiday I wanted to create a nut free cookie that was amazing. I wanted it to be easy without a lot of special ingredients.
Since macaroons are naturally gluten free, I didn’t have to make any flour substitutions. I love it when that happens!
There is lots of coconut including coconut milk and maple syrup for sweetness.
These macaroons are delicious plain, but even more amazing dipped in dark chocolate. Since they keep well for days they are the perfect treat to give away as holiday gifts.
Ingredients & Substitutions for Coconut Macaroons
There are only 6 ingredients required to make this decadent, tasty treat.
Coconut Milk – Traditionally macaroons are made with sweetened condensed milk. We’re making our own ‘coconut condensed milk’ with coconut milk and maple syrup. Use full fat coconut milk. I like Native Forest Simple without any guar gum.
Organic Maple Syrup – I like the taste of maple syrup, the darker varieties have a robust taste and more nutrients. The macaroons can also be made with honey but coconut sugar will make them too dark.
Organic Vanilla Extract – enhances the sweetness of the coconut.
Shredded Coconut – Use finely shredded coconut to get the best texture.
Egg Whites – Use only the white part of the egg. Always use fresh, certified humanely raised, organic eggs. For the best results, separate your eggs while they are still cold then allow the whites to come to room temperature before whipping. If there is any amount of yolk in the whites, they will not whip. You’ll have some egg yolks left over and you can throw them out but I don’t like doing that. I combine the yolks with a few whole eggs to make a vegetable frittata. You can also make mayonnaise.
Dark Chocolate for Dipping – I like Enjoy Life Dark Chocolate Chips because they’re paleo and vegan. They melt beautifully and the chocolate is silky smooth. You may use any type of high quality chocolate bar or chocolate chips.
How to Make Paleo Coconut Macaroons
Make “coconut condensed milk.” Simmer the coconut milk and maple syrup in a saucepan until it thickens to the consistency of condensed milk, about 5 minutes. Remove from the heat and allow it to cool.
Beat the egg whites. They are most easily whipped with an electric hand or stand mixer, but this process can be done by hand with a wire whisk as well. They are ready when you begin to notice stiff peaks, it takes about 2 minutes with an electric mixer.
Mix together the thickened coconut milk, vanilla and shredded coconut.. Then fold in the egg whites slowly.
TIP: Be sure to use a gentle folding motion to add the egg whites. Don’t stir or you’ll break them down!
Scoop mounds of cookie dough onto a parchment lined baking sheet. Use a small cookie scoop or tablespoon to make little mounds of batter.
Bake until golden brown.
How to Dip Paleo Coconut Macaroons In Chocolate
Once the coconut macaroons are baked, let them cool to room temperature.
In the meantime melt the chocolate, use the double boiler method: Put the chocolate chips in a heat proof bowl over a pot of simmering water. The mixing bowl should fit over the saucepan so that the bowl sits on top of the saucepan and the water doesn’t touch the bowl. The steam will melt the chocolate.
Let the bowl of chocolate chips sit over the simmering water. Mix a few times until melted, it will take 2-4 minutes on low heat. Don’t let any water get into the chocolate.
If you like these cookies you may also enjoy these other gluten free, paleo cookies:
If you give this recipe a try, please let us know what you think! Leave a comment or rate it.
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A sweet cookie; slightly crisp on the outside moist on the inside. Dipping them in dark chocolate makes them irresistible.
- Preheat the oven to 325 degrees F.
- In a small saucepan over medium heat, whisk the coconut milk and maple syrup. Bring to a low simmer, stir frequently and let reduce until it darkens just a little in color and thickens to the consistency of condensed milk, about 5 minutes. Remove from heat.
- With an electric mixer, beat the egg whites on high speed until stiff peaks form, about 2 minutes.
- Put shredded coconut into a medium bowl. Add vanilla to the condensed coconut milk and mix into the shredded coconut.
- Gently fold in the egg whites until incorporated.
- Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to make little mounds of batter.
- Bake for 15-20 minutes, until golden.
- Let cool.
Chocolate Dip & Drizzle
- While the macaroons are cooling make the chocolate dip: Cool macaroons completely before dipping.
- Melt the chocolate, use the double boiler method: Put the chocolate chips in a heat proof bowl over a pan of simmering water. Don’t let the water touch the bowl. Mix a few times until melted.
- Dip the bottom of one cookie into the melted chocolate, scraping off excess. Place cookie back onto the parchment lined baking sheet. Repeat for all cookies—there will be some leftover chocolate to drizzle over the top.
- Spoon chocolate into a small drizzle bottle or a zip bag with a small corner trimmed off. Drizzle macaroons. Chill in the refrigerator for 10-20 mins, until hardened. Enjoy!
- Store in an airtight container on the counter for 3-4 days or up to 7 days in the refrigerator. You can also freeze the cookies in a freezer container for up to 3 months.
The recipe can easily be cut in half if you want to make less, but you’ll be sorry you don’t have more they’re so good.
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Nut Free, Gluten Free, Dairy Free
Keywords: paleo coconut macaroons, coconut macaroons