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Easy to make paleo coconut macaroon recipe with only three ingredients

Paleo Coconut Macaroons {Dairy-Free & Gluten-Free}

These paleo coconut macaroons are a delicious and yet healthy treat.  The outside is crispy and full of toasted coconut flavor while the inside is chewy and soft. 

Unlike most coconut macaroons, these cookies are not cloyingly sweet.  Sweetened with just a touch of maple syrup, these macaroons are a delicious dessert you can truly enjoy.

Refined sugar free paleo coconut macaroons

3 Ingredient Paleo Macaroons

These healthy coconut macaroons are easy and quick to make.  And they only contain three ingredients!

Healthy paleo coconut macaroon ingredients 2-min

Simple whisk together the egg whites and maple syrup before stirring in the unsweetened flaked coconut.

Easy to make paleo coconut macaroons

To ensure the macaroons are uniform in size, use a cookie dough scoop to transfer 1.5 tablespoon scoops of the macaroon mixture to a silicone or parchment paper lined baking sheet.

scooping out paleo coconut macaroons

If you don’t have a cookie scoop, it is a tool that I would highly recommend.  It really speeds up the process of creating uniform cookies, mini-muffins and even meatballs… without a mess!

Healthy coconut macaroons are ready to bake

In less than 30 minutes, you can have toasty and delicious coconut macaroons that are low in added sugar.

Easy and healthy macaroons have just three ingredients

Paleo Coconut Macaroon Recipe

Paleo Coconut Macaroons

Paleo Coconut Macaroons

Yield: 15 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Crispy and full of toasted coconut flavor, these paleo coconut macaroons are a delicious dessert that are not cloyingly sweet.  

Ingredients

  • 2.5 cups unsweetened shredded coconut
  • 4 egg whites
  • 1 tbsp maple syrup, (honey can also be used)

Instructions

  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with parchment paper or silicone baking liner
  3. Whisk egg whites and maple syrup until frothy
  4. Add shredded coconut and stir until entirely coated with egg white mixture
  5. Using a 1.5 tablespoon cookie dough scoop, scoop coconut egg mixture out onto prepared baking sheet
  6. If needed, shape macaroons into perfect mounds with fingers
  7. Bake in oven until golden brown, about 20 to 22 minutes
  8. Remove baking sheet from oven and allow macaroons to cool completely before serving

Notes

Paleo Coconut Macaroons are at their crispy best when served shortly after baking. They are also delicious when dipped in quick tempered dark chocolate!

Nutrition Information:
Yield: 15 Serving Size: 1 macaroon
Amount Per Serving: Calories: 141.5 Total Fat: 12.7g Saturated Fat: 11.3g Trans Fat: 0g Cholesterol: 0mg Sodium: 21.4mg Carbohydrates: 5.6g Fiber: 3.3g Sugar: 2.2g Protein: 2.3g

How long can you store coconut macaroons?

I have successfully stored these coconut macaroons in an air-tight container at room temperature for one week.  However, they will loose their crisp exterior.  

Tips and tricks for these Coconut Macaroons

  • Use a cookie scoop to quickly and uniformly place the macaroon mixture on the baking sheet
  • Gently reshape macaroons, if needed, before baking
  • If there is too much liquid in the macaroon mixture, just add a little more coconut.  Extra liquid sometimes occurs because of the variable amount of egg white in each egg
  • If you prefer sweeter macaroons, double the maple syrup or dip the macaroons in your favorite dark chocolate

Chocolate Dipped Coconut Macaroons

These coconut macaroons are also delicious if dipped in melted dark chocolate! 

Simply melt your favorite chocolate in the microwave using this quick and easy chocolate tempering technique and dip the macaroon bottoms. 

Place the chocolate dipped coconut macaroons on parchment or wax paper until chocolate is set.  

Paleo coconut macaroons dipped in chocolate

 

Other Paleo Desserts you may enjoy:

paleo chocolate truffle cake

recipe for Paleo chocolate coconut haystacks on top of toasted coconut

 

Paleo fruit and nut chocolate bars made with dried strawberries pistachios almonds and raisins Apples and honey baked together to make apple roses that are delicious and beautiful

Dairy-free lemon custard recipe made with coconut milk

Pin recipe for later:

Easy coconut macaroon recipe

This Coconut Macaroon recipe was originally published in March, 2018.  The recipe has since been updated with enhanced recipe instructions, additional photos, and a video.

59 Comments

  1. Just made them. They were perfect and are amazing! I tried adding 3 choc chips vs dunking. It is easier and has same effect in the mouth. I also tried a batch with cranberries dipped in orange zest-Wow! Thank you for the base recipe!

  2. Colleen Mackenzie

    Can these paleo GF, DF macaroons be frozen?

    • Hi Colleen – yes, these macaroons can be frozen. However, do not freeze the macaroons if you have dipped them in chocolate as water will likely condense on the chocolate while defrosting. If you would like crisp macaroons, you may need to re-toast them in the oven for a few minutes after defrosting. Enjoy! Meredith

  3. How can I store them for a long cross country drive to be delivered as a gift?

    • Hi Vivian – this is a good question. The macaroons are robust enough that they don’t require special packaging other than an air tight container to maintain freshness. If you would like to ensure they are not jostled around too much, you could always place them in decorative muffin papers similar to the smaller papers found in a box of chocolates. Happy Holidays!

  4. I love coconut macaroons! These look yummy. I love that it’s only 3 ingredients too. Great recipe!

  5. I love that these aren’t overloaded with sugar. Sounds like the perfect amount of sweetness and a fantastic dessert!

  6. These are by far my favorite cookies to have. Look delicious. Can’t wait to try your recipe.

  7. I love macaroons. They are so easy to make and delicious. What a lovely recipe!

  8. Love how easy these are, perfect to make with kids! They look so tasty!

  9. Wow, amazing how little sweetener, and I love that chocolate dipped version (not surprisingly!) Pinning to make!

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