Coconut Macaroons are one of the simplest treats to prepare when you need a sweet recipe that’s easy to make and only requires a few simple ingredients.
Paleo Coconut Macaroons are one of the simplest treats to prepare when you need a sweet recipe that’s easy to make and only requires a few simple ingredients.
I have made these coconut macaroons one night I wanted to prepare a yummy breakfast for the following morning… and when I enjoyed them with my husband, dipping them in the delicious cherry smoothie you see in the pictures, I was gladly impressed with the result!
As you can see from the list of ingredients, this recipe is absolutely grain free and suitable for all those who are following a grain free paleo diet. As opposed to the traditional coconut macaroons, that are usually extra sweet and filled with sugar, these paleo treats are delicately sweetened with just a little bit of agave and erythritol, a sugar alcohol that has 0 calories.
What’s also great about these pastries is that they are really rich and one goes a long way, they leave you satisfied without indulging too much and one batch lasts a long time.
Can’t wait for you to try them!!
- 80 gr Unsweetened Shredded Coconut
- 2 free range Eggs
- 20 gr Erythritol
- 30 gr Organic Maple Syrup
- 40 gr Coconut Milk
- 1 1/2 tsp alcohol free Vanilla Extract
- 1 pinch Himalayan Salt
- Preheat the oven to 350 F.
- In a mixing bowl, beat the eggs with the erythritol and the agave until creamy.
- Add in the vanilla, salt and coconut milk and stir well.
- Lastly add in the shredded coconut and combine until you get a dense, sticky batter.
- Take 1 full tablespoon of batter and roll it in your hands giving your macaroons a spheric shape.
- Place your coconut macaroons on a baking pan lined with parchment paper and bake for 10 minutes.
- Flip the macaroons, bake them for 5 more minutes and let them cool down completely.
NOTE: If you’d like to know what’s in the smoothie you see in these photos, I blended together 1 small organic apple, 1 small banana, 1/2 cup frozen cherries and 1/4 cup water. I poured it in a bowl and decorated it with a few drops of coconut milk.
Let me know how they came out and I send you all a big hug!
Born and raised in Italy, Ambra is a healthy recipe developer, food and travel writer with a passion for healthy living and wellness. She is the founder of 'Little Bites of Beauty" and the author of the cookbooks "Healthy Italian Desserts Made Simple" and "The AIP Italian Cookbook". She shares her daily food & travel adventures on her Instagram @LittleBitesofBeauty