Recipe: Coconut Macaroons – (SCD, GAPS, Paleo, Primal)

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.

Coconut Macaroons

Ingredients

5 cups shredded coconut (where to buy unsweetened shredded coconut)
4 tablespoon honey (where to buy honey)
1/2 cup coconut cream (where to buy coconut cream)
2 teaspoon vanilla
2 tablespoon ghee or butter (how to make ghee)
2 medium eggs

Instructions

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

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Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Anita April 4, 2012, 7:44 am

Awesome recipe! I am going to make these:)

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Jen April 4, 2012, 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.

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Tina April 4, 2012, 2:22 pm

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

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Heather H. April 4, 2012, 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!

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- Jill April 4, 2012, 6:39 pm
  
  Hi Heather,
  Please let me know how it goes!
  
  Reply
Jessica April 4, 2012, 5:20 pm

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

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Jessica April 4, 2012, 5:22 pm

One other questions – how many cookies does this make?

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- Jill April 4, 2012, 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!
  
  Reply
Miz Helen April 5, 2012, 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

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France @ Beyond The Peel April 6, 2012, 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?

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- Jill April 6, 2012, 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.
  
  Reply
Rachel - A Southern Fairytale April 9, 2012, 5:10 pm

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

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Anne @ Quick and Easy Cheap and Healthy April 9, 2012, 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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Amber April 10, 2012, 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

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Megan April 10, 2012, 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!

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- Jill April 10, 2012, 2:51 pm
  
  Hi Megan,
  Yes, use whichever cream you have. I’m sure it will be good.
  
  Reply
Penniless Parenting April 11, 2012, 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?

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- Jill April 11, 2012, 12:48 pm
  
  Hi Penniless,
  I’m sure they will be great with coconut oil.
  
  Reply
April @ The 21st Century Housewife April 12, 2012, 11:04 am

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

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Rebecca @ Natural Mothers Network April 13, 2012, 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

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Deborah April 21, 2012, 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,
DH

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Jill April 22, 2012, 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.

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Faye April 18, 2013, 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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Christy May 15, 2015, 8:30 pm

I tried these, and I followed the directions. My water/coconut blend was paste-like, but the finished batter was very runny. I ended up adding some coconut flour to get a texture I could put in muffin papers, and they aren’t macaroon-like at all. Good thing my kid aren’t old enough to be picky! The only thing I can think of is that my eggs were bigger. But I’m wary of trying again, since it’s so different from a traditional macaroon recipeand uses so much coconut.

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- Jill May 16, 2015, 11:39 am
  
  HI Christy,
  Did you add in the last 1.5 cups of finely shredded coconut? There is not a lot of liquid in this recipe. Maybe your shredded coconut was not fine…
  
  Reply