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With only four ingredients, this simple gluten-free dessert recipe will wow your guests. They'll be devoured within minutes!
Rather than shredded coconut, I used flaked coconut as I wanted to try something different, and I thought it would look pretty and brown nicely.
See all coconut recipes.
- 2 large egg whites
- 1/4 Cup honey
- 1/4 Teaspoon sea salt, preferably Celtic
- 2 1/2 Cups coconut flakes
Chocolate Coconut Macaroons (gluten-free, paleo)
Chocolate coconut macaroons are delicious, bite-sized chocolate treats and use just a handful of healthy, gluten-free, paleo-friendly ingredients.
If you’re in a choco-holic mood, I highly recommend these chocolate coconut macaroon mounds of happiness. Say that five times fast!
Similar to my Meyer lemon coconut macaroons, these bite-sized chocolate coconut macaroons are a great snack. There’s only a handful of ingredients needed to make these macaroons and odds are you likely already have them on hand.
So here’s what you do. Mix all the ingredients together in a bowl. Use a cookie scoop to dollop the chocolate coconut macaroons onto a baking tray and bake them for 20 minutes. After they’ve cooled, you’ll find that they’re slightly crispy on the outside yet soft and delicious on the inside.
And bonus – they travel well! So if you’re feeling like a picnic or maybe want to sneak some paleo munchies into the movies (just saying), give these a try.
Chocolate Drizzled Paleo Coconut Macaroons Recipe
If you are a coconut lover like me, you definitely need to try this recipe. These macaroons are like light and flaky cookies that taste amazing, and the drizzled chocolate on top adds even more of a yummy sweetness to them to make them super addicting.
Paleo Coconut Macaroons - Recipes
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- Preheat oven to 325°F.
- Slice open vanilla bean pod from end to end.
- Pressing the bean pod flat against a cutting board, splayed open, run a knife from end to end, scraping out the vanilla beans.
- Place egg whites in a kitchen mixer and beat until stiff peaks form.
- Fold in the maple syrup, shredded coconut, and vanilla beans.
- Form into 1-inch balls, and place on a parchment-lined baking sheet.
- Bake for 15–20 minutes, or until the edges get crispy and golden.
Paleo Coconut Macaroons
My sister and I have started a new tradition here at the ranch. Every Monday, the entire crew works together to pack our beef into boxes to ship nationwide. Every Monday, one of my younger sisters, a tragic coffee addict, starts a pot of coffee. Every Monday, many people drink this pot of rather bitter and dishwatery coffee, and every Monday we wish for And.
Coffee And is the newest tradition. My sister and I take turns making the weekly And. Muffins, cookies, bread, you name it. So long as it pairs well with coffee.
(Which, by the way, I don’t even like. I only drink coffee out of necessity. Basically only when I’m so tired that I can’t taste the coffee flavor and I desperately need the caffeine).
If you use toasted coconut rather than untoasted, you will get extra crispy paleo coconut macaroons–but they might not be so soft and chewy on the inside. Another option is to roll the macaroons in lightly toasted coconut before baking!
Recently, these paleo coconut macaroons have served as And. They are easy and fast so I can put them together Monday morning, they contain only five ingredients, they are actually not bad for you, and according to my coffee addict sister, they taste good with coffee.
What Is The Difference Between A Macaroon And A Macron?
Both macaroons and macrons are types of cookies and similar sounding names, but that is about all they have in common.
Macaroons have a coconut base to them, whole macros are meringue style cookies. Macrons have a sandwich shape with filling in the center, while these gluten-free coconut macaroons are more of a mound cookie that has been dipped in chocolate.
Both versions are delicious, but if you’re looking for a gluten-free and paleo option, these easy coconut macaroons are the way to go.
Ingredients & Substitutions for Coconut Macaroons
There are only 6 ingredients required to make this decadent, tasty treat.
Coconut Milk – Traditionally macaroons are made with sweetened condensed milk. We’re making our own ‘coconut condensed milk’ with coconut milk and maple syrup. Use full fat coconut milk. I like Native Forest Simple without any guar gum.
Organic Maple Syrup – I like the taste of maple syrup, the darker varieties have a robust taste and more nutrients. The macaroons can also be made with honey but coconut sugar will make them too dark.
Organic Vanilla Extract – enhances the sweetness of the coconut.
Shredded Coconut – Use finely shredded coconut to get the best texture.
Egg Whites – Use only the white part of the egg. Always use fresh, certified humanely raised, organic eggs. For the best results, separate your eggs while they are still cold then allow the whites to come to room temperature before whipping. If there is any amount of yolk in the whites, they will not whip. You’ll have some egg yolks left over and you can throw them out but I don’t like doing that. I combine the yolks with a few whole eggs to make a vegetable frittata. You can also make mayonnaise.
Dark Chocolate for Dipping – I like Enjoy Life Dark Chocolate Chips because they’re paleo and vegan. They melt beautifully and the chocolate is silky smooth. You may use any type of high quality chocolate bar or chocolate chips.
Kitchen Tools You May Need
Preheat the oven to 350 degrees.
In a medium bowl, combine the coconut, matchinga powder and coconut flour.
In a small bowl, whisk the egg whites, syrup and vanilla extract.
Pour wet into dry and mix until combined. Let sit at least five minutes on the counter (the coconut flour helps absorb the liquid).
Then, pack the mixture into an ice cream scoop tightly (otherwise the macaroons will crumble) and portion them out onto a lined baking sheet.
Bake for 10 minutes, rotate the pan and bake another three minutes.
Remove from the oven and let cool on the pan for at least 30 minutes.
While cooling, heat the coconut oil, cacao butter and syrup in a small pot on low heat. Once coconut oil is melted, whisk in the nut butter and cacao powder until smooth.
Line a cutting board with parchment paper and very carefully (use a fork or a spatula) place each macaroon into the chocolate sauce to coat the bottom and part of the sides.
Then, remove the macaroon and place on the parchment paper. When all of them have been dipped, place the board in the freezer to firm up the chocolate for 30 minutes.
Paleo Honey Coconut Macaroons (Dairy-Free)
I think we’ve probably all had at least one bad experience with those misshapen, heavy and tooth-achingly sweet confections that pass for coconut macaroons at least once. You know the kind whose cloying sweetness hits you over the head at first bite and whose flavor is barely reminiscent of coconut.
A good macaroon however is quite the opposite.
The French call their coconut macaroons rochers à la noix de coco or congolais and they are an altogether different breed from the toothaching varieties. Baked until lightly golden on the outside, but still creamy white on the inside they are bites of pure coconut goodness.
A good coconut macaroon stricks a fine balance it’s at once light but chewy , a little crispy around the edges, but with a soft, tender interior. It has a pure clean taste that’s all coconut and just lightly sweet and only takes a matter of minutes to make. Made up of a few kitchen staples, the difference lies mainly in the technique.
While coconut, egg whites and sugar makes up the base of most coconut macaroons I’ve used honey instead for a naturally sweetened version and for it’s mild almost floral taste. The key to these however is to gently heat the egg whites, honey and coconut mixture over simmering water prior to baking it. This allows the mixture to partially cook and the coconut to fully hydrate before it goes in the oven allowing for a shorter cooking time at a high heat.
The short baking time in a hot oven ensures that these paleo coconut macaroons get crispy and golden on the outside while keeping the centers nice and moist, and that is what makes all the difference.
Since the combination of chocolate and coconut makes for an extra special treat, you can also dip the bottom of each in chocolate and let them set or just drizzle some across the top if you so feel inspired.