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Quick Paleo Macaroons

Are you stuck inside until the end of the month? Perhaps (like me) you have a bag of shredded coconut stashed in your kitchen cabinet since all good paleo-diet folk have everything coconut.

Quick Paleo Macaroons

2 Egg Whites

1-1/2 cups Shredded Coconut

2-3 TBSP Almond Flour

Salt, pinch

  1. Preheat oven to 325F.

  2. Separate your eggs. Save your egg yolks for something else, maybe a paleo custard or something.

  3. Using a mixer with a whisk attachment, a handheld mixer, or even just using a whisk in hand (takes forever), whisk your egg whites until they start to expand and become frothy and slightly thick.

  4. Add in your shredded coconut, breaking up any clumps with your hands before adding to the egg whites. Add in the almond flour and salt as well.

  5. Fold the items together.

  6. Use a spoon and place spoonfuls of mixture onto a cookie sheet. You can easily get a dozen if your spoonfuls aren't too big.

  7. Bake for 18-20 minutes or until the edges are lightly golden brown.

Add In:

  • Chocolate Macaroons - Instead of 2 TBSP Almond Flour, swap for 1 TBSP Almond Flour and 1 TBSP Cocoa Powder. After these come out of the oven and cool, you can dip the bottoms in melted dark chocolate.

  • Nutty Macaroons - Add in 1/4-1/3 cup of crushed nuts.

  • Tropical Macaroons - Add in 1/4 cup minced dried tropical fruit.

  • Cherry Surprise Macaroons - De-stem 12-15 maraschino cherries, rinse, and rest on a paper towel. Use your hands to form a ball of coconut mixture around each cherry before baking.

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