Paleo Coconut Macaroons
These chewy, golden little bites prove that grain-free, refined sugar-free baking doesn't have to feel like a compromise. Sweetened only with honey and built on a base of unsweetened shredded coconut and whipped egg whites, they deliver a satisfying chew and a toasty, caramelized exterior that tastes genuinely indulgent. The whipped egg whites are the secret — beating them to soft peaks before folding in the coconut gives each mound a light interior while the outside bakes to a deep, irresistible golden brown. With just five clean ingredients and no flour or dairy in sight, this is the kind of treat you can feel good about stacking on a plate. The batch makes 18, so there's plenty to share — or not. Keep a close eye during those final minutes in the oven, because that coconut can go from perfectly golden to overdone fast. Let them cool fully on the pan and they'll lift right off the parchment, firm and ready to eat.
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Learn more →Ingredients
18 servings
- 3 cups unsweetened shredded coconut
- 3 large egg whites
- 3 tbsp honey
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, beat the egg whites with a hand mixer or stand mixer on medium-high speed until soft peaks form — the whites should hold a gentle curve when the beater is lifted, about 2–3 minutes.
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