Recipe: Macaroons — GAPS, Paleo, Primal

April 3, 2012 · 36 comments

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Macaroons are the most obvious treat for someone who is going grain-free. However, all the recipes I tried have turned out very dry and unappetizing. I’ve finally hit the jackpot with this one! These macaroons turn out moist and tasty every time!

Macaroons were originally almond meringue cookies that had a crisp crust and a soft interior. They were made from egg whites and almond paste. The name comes from the Italian maccarone (mah-kah-ROW-nay),the word for pasta/macaroni and dumplings.

Some culinary historians claim that the original macaroons can be traced to an Italian monastery. Italian Jews adopted the cookie as a Passover treat because it has no leavening agents in it. After a while, coconut replaced the almond paste in most recipes.

I like this recipe because it uses the whole egg and I don’t have to think about how to use left over whites. It is also amazingly moist and gets better as it stays in the refrigerator. It is a great treat for Passover as well as any other holiday or time of the year.



  1. In a food processor chop 3 1/2 cups of the shredded coconut until it is very small pieces, keep 1 1/2 cups aside
  2. Remove the chopped coconut and place in a pot with 1 1/4 cup of warm water
  3. Mix on a warm burner on top of the stove until it is soft and like a paste (about 5 minutes)
  4. Put it back into the food processor and process with the honey, ghee, eggs, vanilla and coconut cream
  5. As the last ingredient, add the 1 1/2 cups of shredded coconut and mix
  6. The batter should be thick
  7. Place a small tablespoon of the batter into mini cupcake papers set on a cookie sheet
  8. Bake at 325 degrees F for approximately 20 – 30 minutes until just browning
  9. Let cool
  10. These taste awesome after being refrigerated

This post is shared at: What’s Cooking Wednesday, Gluten-Free Wednesday, Allergy Free Wednesday, Sustainable Ways, Healthy 2Day, Real Food Wednesday, Whole Food Wednesday, These Chicks Cooked, Cast Party Wednesday, Thriving on Thursday, Tastastic, Full Plate Thursday, Creative Juice Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Freaky Friday, Friday Food, Seasonal Celebration, Sunday School, Super Food Sunday, Sugar-Free Sunday, Melt in Mouth Monday, Monday Mania, Barnyard Hop, Meatless Monday, Mouthwatering Monday, Slightly Indulgent Tuesday, Hearth  & Soul Hop, Traditional Tuesday, Tasty Tuesday Naptime, Tasty Tuesday Tidbits, Made From Scratch Tuesday



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{ 27 comments… read them below or add one }

1 Anita April 4, 2012 at 7:44 am

Awesome recipe! I am going to make these:)


2 Jen April 4, 2012 at 10:24 am

I’m awaiting my ccc to come in from Tropical Traditions. As soon as I get it, I’m making these. They look great.


3 Tina April 4, 2012 at 2:22 pm

Wow, these look so good! Definitely going to get made this weekend. Thank you so much!


4 Heather H. April 4, 2012 at 4:21 pm

What an interesting method. I am fed up with the macaroom recipe in Nourishing Traditions. I’ve tried it at least 6 times and they never turn out like I want them to. I will give this recipe a shot and let you know how it goes. I love coconut!


5 Jill April 4, 2012 at 6:39 pm

Hi Heather,
Please let me know how it goes!


6 Jessica April 4, 2012 at 5:20 pm

Color me excited!! What happens if I don’t use the muffin wrappers? Will they spread too far?


7 Jessica April 4, 2012 at 5:22 pm

One other questions – how many cookies does this make?


8 Jill April 4, 2012 at 6:38 pm

Hi Jessica,
I think it will be OK not to use muffin wrappers as long as the batter is really stiff, though it may spread a bit. This recipe makes about 40 – 45 macaroons if you make them small enough to fit the mini muffin size — bite size!

Let me know how it goes!


9 Miz Helen April 5, 2012 at 9:55 am

Your Macaroons look delicious! Hope you have a great Passover Celebration and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen


10 France @ Beyond The Peel April 6, 2012 at 1:04 pm

I’m a huge macaroon fan but have actually never made them. This sounds like a lovely treat. Do you think they freeze well?


11 Jill April 6, 2012 at 1:20 pm

Hi France,
I have not yet tried freezing them — they go too quickly! They are fine for a week in the refrigerator.


12 Rachel - A Southern Fairytale April 9, 2012 at 5:10 pm

YUM. Those look fantastic and I love the history lesson with them :)


13 Anne @ Quick and Easy Cheap and Healthy April 9, 2012 at 8:00 pm

I’ve never tried making macarons, but these sound easy and delicious! Thanks for sharing with Healthy 2Day Wednesday, and come back Wednesday to see if you were featured!


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15 Amber April 10, 2012 at 10:59 am

Hi Jill, these look wonderful!

Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

Be Well,
–AFW Hostesses


16 Megan April 10, 2012 at 2:26 pm

Hi! Can’t wait to make these. Questions: Can I use milk cream instead of coconut cream? Or, can I use the thick stuff that floats to the top of the coconut milk can (if you don’t shake it)? Thanks!


17 Jill April 10, 2012 at 2:51 pm

Hi Megan,
Yes, use whichever cream you have. I’m sure it will be good.


18 Penniless Parenting April 11, 2012 at 11:53 am

These look great! I love that they’re made with honey and not sugar like the typical macaroons. I want to try this as soon as I can get my hands on some coconut cream. I’m sensitive to dairy- do you think I could make these with coconut oil instead?


19 Jill April 11, 2012 at 12:48 pm

Hi Penniless,
I’m sure they will be great with coconut oil.


20 April @ The 21st Century Housewife April 12, 2012 at 11:04 am

I like that your recipe uses the whole egg, both for reasons of nutrition and frugality. Your macaroons look wonderful!


21 Rebecca @ Natural Mothers Network April 13, 2012 at 6:33 am

Thank you for sharing this recipe on Seasonal Celebration and this is another of your wonderful recipes I need to make. Great to know the history behind this macaroon recipe too! Enjoy a wonderful weekend! Rebecca @ Natural Mothers Network x


22 Deborah April 21, 2012 at 10:49 pm

I tried these and they didn’t turn out well. When I put the 3 1/2 cups of shredded coconut in the pan with 1 1/4 cups of water, it did not make a “paste”. I put all the ingredients, except for the 1 1/2 cups of the additional coconut into the food processor, but it didn’t really stick together. I baked a few macaroons in the small cupcake cups to test them, but they didn’t hold together after they were baked. What happened? any advice? thank you,


23 Jill April 22, 2012 at 5:06 pm

Hi Deborah,
From what you wrote, it appears that you did not process the 3 1/2 cups of shredded coconut until it is very small pieces as stated in the first step of the instructions. When that combines with the water it makes a paste and that will help hold things together.


24 Faye April 18, 2013 at 3:16 pm

I made these this afternoon and they are really moist and delicious. I didn’t have the coconut cream so I used the solids from the top of the coconut milk instead, as someone else suggested, and it worked perfectly. I made half the quantity and ended up with 20 macaroons. This is a good thing because if I had made 40 I would have eaten 40, they are disappearing very quickly!


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