Paleo Coconut Macaroons


I’m trying to cut out sugar and it’s hard for someone with a sweet tooth. One of the reasons I’m attracted to the Paleo way of baking is that there is no refined sugar used! Instead, natural sweeteners like honey are used. I also love that this method of eating promotes using natural and sustainable ingredients.

I showed my husband this recipe and he immediately requested that I make some. I never knew he was a macaroon fan, but was happy to hear that! This is a super simple recipe and I got all my ingredients from MOM’s Organic market. I would like to state that while I did use Celtic sea salt, it’s additive free, sustainable and hand harvested; I believe you can sub in any finely ground sea salt.

Serving Size: 8 large macaroons

Cook Time: 10 minutes


2 large egg whites, use pasture-raised eggs if possible

¼ cup raw honey

¼ teaspoon Celtic sea salt

2 ½ cups coconut flakes

In a medium bowl, whisk together the egg whites and honey with a fork. Add in salt and whisk briefly. Then stir in the coconut flakes. Place the bowl in the fridge and allow to chill for ½ hour.

Preheat the oven to 350.

Firmly pack a 2 tablespoon with batter, so it’s heaping full. Please note that any size smaller than a 2 tbsp ball won’t hold up very well. Drop the batter onto a baking sheet lined with parchment paper. Bake for about 10 minutes until the macaroons are golden brown. Allow to cool on a rack for about 1 hour.

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