Paleo Coconut Macaroons
Made with clean, simple ingredients, these macaroons satisfy your sweet tooth while nourishing your body.
We must never stop dreaming. Dreams provide nourishment for the soul, just as a meal does for the body.
– Paulo Coelho
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These macaroons are something I have made for years. The ingredient list is simple and they require very little effort. They are crunchy on the outside, soft and almost creamy on the inside, even though they don’t contain dairy. Their sweetness comes from honey and you can dip the bottoms in your favorite melted chocolate if you fancy.
My girls love these as a snack or an after-lunch treat. I keep them in the fridge so the chocolate stays firm, adding a satisfying snap when you bite into the macaroon—it's the perfect little moment of indulgence. If you celebrate Passover, this recipe is kosher for the holiday and makes a lovely addition to any meal.
You’ll want to plan ahead with this one, as the mixture needs to sit in the fridge overnight before baking. This step is important—the unsweetened coconut needs time to absorb the liquids and flavors.
RECIPE
This recipe makes 15 macaroons
INGREDIENTS:
145 grams egg whites (from about 4 large eggs), room temperature
175 grams honey
1/4 tsp salt
1 1/2 tsp vanilla extract
1/4 tsp almond extract
225 grams unsweetened, finely shredded coconut
50 grams almond flour
40 grams arrowroot flour
125 grams your favorite chocolate coarsely chopped
METHOD:
In a large bowl, beat the egg whites, honey, salt, vanilla, and almond extracts until fully combined, about 1 minute.
In a medium bowl, combine the coconut, almond flour, and arrowroot flour.
Add the coconut mixture to the egg mixture and fold until fully combined and the coconut is evenly moistened.
Cover and refrigerate for 8–12 hours, or up to 24 hours.
When ready to bake, move the oven rack to the lower third of the oven and preheat to 325°F.
While the oven is preheating, line a baking sheet with parchment paper or a silicone baking mat.
Using a cookie scoop (I use a 2-tablespoon scoop), press the mixture firmly into the scoop, then place the mound onto the prepared baking sheet. Space the mounds about 2 inches apart.
Bake for 20–25 minutes, until deeply golden on the bottom and lightly golden on top.
Remove from the oven and let cool completely. Save your baking sheet and parchment if you plan to dip the macaroons in chocolate.
While the macaroons are cooling, melt your chocolate in a double boiler.
Dip the bottom of each macaroon into the melted chocolate and place them back onto the parchment-lined baking sheet.
Place the baking sheet in the fridge until the chocolate is set. Store in an airtight container for up to 1 week.
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With gratitude,
Idris Craft
