Paleo Coconut Macaroons

Paleo Coconut Macaroons

Macaroons are traditional french “cookies”– sometimes called meringue cookies or cloud cookies. They’re extremely inexpensive, great with coffee, a resourceful way to use up egg whites (I always save them when I make something that requires only using yolks) and it’s likely you have the necessary ingredients already on hand. This Recipe will yield you about 30 Macaroons!


  • 1/2 c egg whites (about 4-5 eggs)
  • 1/4 c sugar
  • 1/4 t salt
  • 1 c dessicated (finely shredded) coconut, toasted (takes about 5 minutes) and cooled


Preheat your oven to 200ºF and line a baking sheet with parchment paper.
Whip the egg whites, salt and sugar in a mixer, with the whisk attachment on high speed, until stiff peaks have formed–this took almost exactly 5 minutes in my kitchen aid mixer.
When you lift the whisk attachment up, the egg whites shouldn’t be runny, but remain stiff and peaked, like in the picture.
Add the shredded coconut and whip for another 30 seconds, to make sure it’s combined.
Here, you have two options. Option A, fancy pants or Option B, get-r-done.
Option A
Fill a gallon size zip top bag with the macaroon ‘dough’, squeeze out all the air in the bag and zip tight. Cut the tip off of one of the sides. Hold the bag in your dominate hand and steady it with the other. Squeeze the bag, trying to form circles about the size of a quarter, onto the parchment lined baking sheet. These don’t expand in the oven, so you can pipe them about a 1/2 inch apart.
Option B
Use an ice cream scoop or spoon to get the macaroon ‘dough’ onto the parchment lined baking sheet.
Bake for about 1 hour and 15 minutes. You’re looking for an exterior that is firm to the touch, but gives slightly when you press on them–that way you know the interior will be soft and chewy. Don’t brown them!
Let them cool and they’ll be infinitely easier to remove from the pan. Store in the fridge.