Need a healthy sweet snack that’s filling and delicious? These Paleo Coconut Macaroons are the perfect dessert that you can keep on-hand!
I remember as a kid trying an Almond Joy and thinking, “Who in their right mind would like this garbage?”. Oh, how the mighty have fallen. Coconut candy may not have the same appeal to most children as, say, a Reeses, but we adults are all in on them. These Paleo Coconut Macaroons swap sweetened condensed milk for coconut cream and maple syrup to make them refined sugar-free and the perfect afternoon snack!
I hope everyone had a great Easter, Passover, or generally a lovely weekend! We were super bummed that we couldn’t be with family, but we made the best of it! We had a FaceTime brunch with my parents and grandparents and then a dinner zoom call with Matt’s parents and sister! We had about 5 minutes after Norah’s nap before the rain started so we could hunt a few eggs and then we enjoyed the rest of the afternoon just the three of us. Hopefully, Easter looks different next year but this will always be one we remember.
We ended up sneaking some of Norah’s gummies for dessert on Easter, but man how I wish we still had these around. Now, if we weren’t in quarantine I would probably add a whole almond on top of each of these to make them more like an Almond joy instead of a Mounds, but alas, I didn’t have any. If you do, try it and let me know what you think! What was your favorite candy as a kid? I’d love to healthify some more classics! The Ambitious Kitchen Healthy Twix is next on my must-make list!
Prefer a classic dessert? Try my Coconut Cream Pie!
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup coconut cream
- 1 1/4 cups unsweetened shredded coconut
- 1/4 cup blanched almond flour
- 2 egg whites
- 4 oz paleo chocolate, melted
- 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.
- 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.
- Stir in shredded coconut and almond flour. Set aside.
- 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.
- Using a 1 1/2 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.
- 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.
