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There’s something incredibly satisfying about a cookie that’s both simple to make and feels like a real treat. These Paleo Coconut Macaroons are exactly that—chewy, sweet, and with a lovely toasted coconut flavor that just makes you happy. They’re the kind of thing you can whip up when a sweet craving hits but you don’t want to spend hours in the kitchen. Honestly, the aroma alone as they bake is worth the effort. I love how they strike that perfect balance—not too sweet, with a texture that’s soft on the inside and just slightly crisp on the outside. They’re naturally gluten-free and dairy-free, using just a handful of ingredients you probably already have in your pantry. Whether you’re new to paleo baking or a seasoned pro, these little coconut mounds are a guaranteed win. They’re perfect for a quick snack, a lunchbox treat, or even dressed up for a gathering. You’ll notice how the simple ingredients come together to create something that feels both wholesome and indulgent—the best kind of baking magic.

Recipe Overview

Why You’ll Love This Paleo Coconut Macaroons

Incredibly simple to make. Honestly, if you can mix a bowl and scoop batter, you’re pretty much there. No fancy equipment or complicated techniques required.
That perfect chewy texture. The inside stays wonderfully soft and moist, while the outside gets those delicious golden tips that add a little crunch.
Naturally sweet and satisfying. They’re sweetened just right with maple syrup or honey, so you get a treat that feels good without being overly sugary.
They’re wonderfully versatile. Enjoy them plain, or dip them in dark chocolate for an extra special finish. They’re a crowd-pleaser every single time.

Ingredients & Tools

3 cups unsweetened shredded coconut
1/4 cup coconut flour
1/4 cup pure maple syrup or raw honey
1/4 cup coconut oil, melted
2 large egg whites
1 tsp pure vanilla extract
1/4 tsp fine sea salt

Tools: Mixing bowls, whisk, rubber spatula, baking sheet, parchment paper, cookie scoop or tablespoon

You’ll notice that the ingredient list is short and sweet. Using unsweetened shredded coconut is key here—it gives you control over the sweetness and lets that pure coconut flavor shine. The coconut flour helps to absorb moisture and bind everything together, so don’t be tempted to skip it. And honestly, a good quality vanilla extract makes all the difference in the world for that warm, aromatic finish.

Nutrition (per serving)

Calories: 145 kcal
Protein: 2 g
Fat: 12 g
Carbohydrates: 8 g
Fiber: 3 g

Serves: 12 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Don’t pack your coconut. When measuring the shredded coconut, fluff it up with a fork and spoon it lightly into the measuring cup. Packing it down can lead to dry, dense macaroons.
Egg whites at room temperature are your friend. They’ll incorporate into the coconut mixture much more easily, creating a smoother, more cohesive batter that holds its shape beautifully.
Melted, but not hot, coconut oil. You want your coconut oil to be liquid, but if it’s too hot it can start to cook the egg whites when you mix it in. Let it cool for a minute after melting.
The power of patience. After mixing, let the batter sit for about 5-10 minutes. This allows the coconut flour to fully absorb the liquids, making the macaroons easier to scoop and less likely to spread.

How to Make Paleo Coconut Macaroons

Step 1: Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This is one of those times you really don’t want to skip the parchment—it guarantees easy removal and no sticking. You’ll thank yourself later.

Step 2: In a large mixing bowl, combine the unsweetened shredded coconut and coconut flour. Use a whisk or a fork to break up any clumps and ensure the two are evenly distributed. This little step helps create a uniform texture in every single bite.

Step 3: In a separate, medium-sized bowl, whisk together the wet ingredients. Add the maple syrup (or honey), the melted (and slightly cooled) coconut oil, the egg whites, vanilla extract, and sea salt. Whisk it all until it’s smooth and looks a little frothy—you’ll notice the mixture starts to emulsify and thicken slightly.

Step 4: Now, pour the wet mixture into the bowl with the dry coconut mixture. Use a rubber spatula to fold everything together. Be thorough here—you want every strand of coconut to be coated in that glossy, sweet mixture. The batter will be thick and sticky, which is exactly what you’re after.

Step 5: This is where a little patience comes in. Let the batter sit for about 5 to 10 minutes. This rest period is crucial because it allows the coconut flour to soak up the moisture, which means your macaroons will hold their tall, pretty shape in the oven instead of spreading out.

Step 6: Using a cookie scoop or a firmly packed tablespoon, portion out the batter onto your prepared baking sheet. Form them into little mounds, and don’t be afraid to compact them a bit with your fingers—this helps them stay together. You should get about 12 macaroons.

Step 7: Bake for 14-16 minutes, or until the edges and tops are a beautiful, toasty golden brown. Keep an eye on them after the 12-minute mark, as ovens can vary. You’re looking for that perfect color, not deep brown.

Step 8: Once they’re out of the oven, let the macaroons cool on the baking sheet for at least 10 minutes. They’re quite delicate when hot, and this cooling time allows them to set and firm up, making them much easier to handle and enjoy.

Serving Suggestions

Complementary Dishes

A bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the rich, sweet coconut beautifully for a lovely contrast.
A scoop of dairy-free vanilla ice cream — Serving a warm macaroon over a cool scoop creates an incredible play on textures and temperatures that feels truly decadent.
A simple fruit salad with mint — The freshness of mint and citrus in a fruit salad provides a light, palate-cleansing companion to the dense, chewy macaroon.

Drinks

Hot black coffee — The bitterness of a strong brew is the perfect counterpoint to the sweet, tropical flavor of the coconut, making for a very satisfying pairing.
Creamy almond milk latte — The nutty, creamy notes in the latte complement the coconut’s richness without overpowering it, creating a cozy drink duo.
Iced herbal tea — A chilled peppermint or chamomile tea offers a refreshing, caffeine-free option that cleanses the palate between bites.

Something Sweet

Dark chocolate-dipped strawberries — For a real dessert spread, the deep chocolate and juicy berry alongside the macaroon feels elegant and complete.
A small square of dark chocolate — Sometimes, the simplest pairing is the best. Let a piece of high-cacao chocolate melt on your tongue after a bite of macaroon.
Frozen banana “nice” cream — The creamy, cold banana flavor is a healthy-ish dessert partner that keeps the tropical, simple-ingredient theme going strong.

Top Mistakes to Avoid

Over-baking. It’s the quickest way to turn these from chewy and moist into dry and crumbly. Once they’re golden, they’re done—take them out!
Using sweetened coconut. This will make your macaroons cloyingly sweet and they won’t hold their structure as well. Unsweetened is non-negotiable for the right balance.
Skipping the rest time. I know it’s tempting to just scoop and bake, but that 5-10 minute wait allows the batter to firm up, preventing flat, sad macaroons.
Not packing the scoops. If you just loosely drop the batter, the macaroons can fall apart. Use your fingers to gently press and compact each mound on the baking sheet.

Expert Tips

Tip: For an extra-toasty flavor, you can spread the shredded coconut on a baking sheet and toast it at 325°F for 5-7 minutes before making the batter. Let it cool completely first. It deepens the coconut flavor incredibly.
Tip: If your batter feels too wet or loose after resting, add another tablespoon of coconut flour. If it feels too dry and isn’t holding together, add a teaspoon of water or extra coconut oil at a time until it’s workable.
Tip: For a beautiful chocolate-dipped version, melt 1/2 cup of paleo-friendly dark chocolate chips with a teaspoon of coconut oil. Dip the cooled macaroons halfway and let them set on a fresh piece of parchment.
Tip: Use a trigger-style cookie scoop for perfectly uniform macaroons. It makes the process faster, cleaner, and ensures they all bake at the same rate.

FAQs

Can I use a different liquid sweetener?
Absolutely. While maple syrup and honey are my top choices, you can also use agave nectar. The flavor profile will change slightly—maple syrup gives a deeper, almost caramel note, while honey is more floral. Just make sure it’s a thick, pourable liquid sweetener; runny stevia drops or similar won’t provide the same structure or moisture.

Why did my macaroons turn out dry?
Dry macaroons are usually a sign of over-baking or over-measuring the coconut. Remember, they continue to cook a bit on the hot tray after coming out of the oven, so pull them when they’re just golden. Also, be sure to lightly spoon your coconut into the measuring cup instead of packing it down, which can accidentally add too much.

Can I make these without egg whites?
This is a tricky one, as the egg whites are the primary binder. I haven’t found a reliable paleo substitute that replicates their function perfectly in this recipe. A “flax egg” or chia egg will make them too dense and gummy. For a vegan version, you’d likely need to find a recipe specifically designed without eggs.

How should I store leftover macaroons?
Keep them in an airtight container at room temperature for up to 4 days. They’re best enjoyed within the first couple of days for maximum chewiness. For longer storage, you can freeze them for up to 2 months. Just thaw at room temperature for an hour before serving.

Can I double this recipe?
You sure can! It doubles beautifully. Just make sure you’re using a very large bowl for mixing so you have enough space to fold everything together evenly. You may need to bake them in two batches to avoid overcrowding the oven, which can lead to uneven baking and steaming instead of browning.

Paleo Coconut Macaroons

Cost Level $

Category Healthy Christmas Cookies

Difficulty Medium

Cuisine Dessert

Servings 12

Total Time 25 minutes

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Make these easy Paleo Coconut Macaroons in just 25 minutes! A chewy, gluten-free treat sweetened with maple syrup. Get the simple recipe now!

Ingredients

For the Ingredients

3 cups unsweetened shredded coconut
1/4 cup coconut flour
1/4 cup pure maple syrup or raw honey
1/4 cup coconut oil (melted)
2 large egg whites
1 tsp pure vanilla extract
1/4 tsp fine sea salt

Instructions

01
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper.
02
In a large mixing bowl, combine the unsweetened shredded coconut and coconut flour.
03
In a separate, medium-sized bowl, whisk together the wet ingredients. Add the maple syrup (or honey), the melted (and slightly cooled) coconut oil, the egg whites, vanilla extract, and sea salt.
04
Pour the wet mixture into the bowl with the dry coconut mixture. Use a rubber spatula to fold everything together.
05
Let the batter sit for about 5 to 10 minutes.
06
Using a cookie scoop or a firmly packed tablespoon, portion out the batter onto your prepared baking sheet. Form them into little mounds, and don’t be afraid to compact them a bit with your fingers.
07
Bake for 14-16 minutes, or until the edges and tops are a beautiful, toasty golden brown.
08
Once they’re out of the oven, let the macaroons cool on the baking sheet for at least 10 minutes.