Paleo Coconut Macaroons
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 11 cookies
  • ¼ cup pure maple syrup
  • ½ tsp vanilla extract
  • ½ cup coconut cream
  • 1¼ cups unsweetened shredded coconut
  • ¼ cup blanched almond flour
  • 2 egg whites
  • 4 oz paleo chocolate, melted
  1. Preheat the oven to 325°F. Set your oven rack near the center of the oven. Line a baking sheet with parchment paper or Silpat.
  2. In a medium bowl, whisk together the maple syrup with the vanilla and coconut cream. You want to only use the solid coconut cream at the top of the can. Whisk together until smooth.
  3. Stir in shredded coconut and almond flour. Set aside.
  4. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  5. Using a 1½ tbsp cookie scoop, form equal mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  6. Melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets and drizzle with additional chocolate, if desired. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
Recipe by My Modern Cookery at