Healthy Coconut Macaroons

Oh man, are these things addicting.  Lightly sweet, with a chewy texture, melt-in-your-mouth yumminess right here.  These coconut macaroons can pass for Paleo, are grain/gluten free, dairy free, and free of refined sugar.  They are easy to make.  And they are damn good, so get excited 😀


1 egg white

2 cups of shredded coconut

1/2 almond milk (or any other non dairy milk you like)

1/4 cup of honey

1 heaping tablespoon of coconut flour

1 tablespoon of vanilla extract

IMG_3088 (2)

  1. Preheat oven to 350 degrees F.
  2. Add the milk and honey to a saucepan over medium heat.  Stir frequently until on the cusp of coming to a simmer (about 3-4 minutes ish).
  3. Add in the egg white, coconut flour and vanilla.  Stir well to break up any lumps in flour.
  4. Remove from heat.
  5. Pour the shredded coconut into a medium size bowl.
  6. Stir the milk mixture into the shredded coconut, mixing well to distribute the mixture evenly over coconut.
  7. Form small ping pong ball size lumps and place them onto a cookie sheet lined with parchment paper.  Makes about 8-10 macaroons, depending on size.
  8. Bake for about 10-12 minutes.  The edges should be the lightest golden brown (as you can see in the picture).
  9. Remove from oven when finished.  Drizzle with melted chocolate if you wish.  I melted some dairy free chocolate chips (brand: Enjoy Life) in the microwave and then spooned it over the cookies surfaces.
  10. Allow to cool for about an hour.  Then enjoy!

Leftovers can be stored in an airtight container for up to 4 days at room temperature.

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