Paleo Coconut Macaroons

Paleo Coconut Macaroons

You put the lime in the co-co-nut and make mac-a-roons. (Actually, that may not be that bad! Coconut lime macaroons!? Totes trying it.) These coconut macaroons don’t have lime, but, I can assure you they’re great. Warm, chewy & gooey inside, perfectly crisp & toasted meringue on the outside… Simple, delicious, & easy to make.

It’s crazy to think that throughout my entire childhood, I actually thought I didn’t like coconut. I’m pretty sure it started with the Mounds and Almond Joys in my Halloween bag. I would always just pick those out and give them to my dad. My mom always got the dark chocolate and peanut-buttery-molasses Mary Jane chews. I really had no idea what I was missing out on until middle/high school… how sad! Now, I love anything & everything coconut and YOU, my friend, get to witness the culmination of my coco-obsession!

It took about 5 batches of garbage-macaroons before I made one that wasn’t runny with honey. (rap sensation, I am) That’s when I started using coconut sugar, instead, and also when I started realizing that you couldn’t have that chewy-gooey-macaroony texture without making meringue first. I also use Bob’s Red Mill unsweetened coconut flakes which have a slightly different texture compared to most brands of coconut flakes, so, please let me know the outcome if you use another kind. These chewy lil bites are a one-bowl-wonder that I hope you find just as great as I do!

You will need a stand mixer with whisk attachment OR an electric whisk. My hand/immersion blender has a whisk attachment and that thing is frigging awesome. I suppose it IS possible to whisk the egg whites manually, but, why on earth would I want to do that! We ain’t no pilgrims. Forest people. I buy these damn confounded machines to use ‘em! :)

Coconut Macaroons
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 cup maple sugar OR coconut sugar
  • 3 cups unsweetened shredded coconut
  • 3 egg whites
  • 1 tsp vanilla
  • ⅛ tsp sea salt
  1. Preheat oven to 350F.
  2. Whip egg whites in a clean stainless steel OR glass mixing bowl until fairly stiff peaks form. (takes maybe 2-4 mins with my electric whisk. be careful not to OVERwhip.)
  3. Gently fold in remaining ingredients until thoroughly mixed.
  4. Use a tablespoon to place even mounds of coconut mixture onto a parchment lined baking sheet.
  5. Bake for 15 mins. Remove and let cool for another 5-10 mins before serving.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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