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Paleo Coconut Macaroons

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"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 enjoyed dipping these in a delicious cherry smoothie. 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."
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Ingredients

31 m servings 46
Original recipe yields 15 servings (15 macaroons)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Beat eggs, maple syrup, and erythritol in a bowl until creamy, about 2 minutes. Add coconut milk, vanilla, and salt; mix well. Mix in shredded coconut until a dense, sticky batter forms.
  3. Take 1 tablespoon of batter and roll into a sphere. Place on the baking sheet. Repeat with remaining batter.
  4. Bake in the preheated oven until set, about 10 minutes. Flip macaroons and bake until lightly golden, about 5 minutes more. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts


Per Serving: 46 calories; 2.7 4.5 1.1 25 27 Full nutrition

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