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

Coconut Products

Apr 03
Coconut Macaroons, macaroons

Macaroons are the most obvious treat for someone who is going grain-free.  These Coconut Macaroons turn out moist and tasty every time!

All the recipes I tried have turned out very dry and unappetizing.

I’ve finally hit the jackpot with this one!

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.


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

Coconut Macaroons, macaroons
  • Author: Dr. Jill
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 40 - 60 1x




  1. Preheat the oven to 325º F
  2. Set up your cookies sheets with parchment paper
  3. 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 (if your shredded coconut is fine you can skip this step
  4. Remove the 3 1/2 cups of chopped coconut and place in a pot with 1 1/4 cup of warm water
  5. Mix on a warm burner on top of the stove until it is soft and like a paste (about 5 minutes)
  6. Put it back into the food processor and process with the honey, coconut cream, vanilla, ghee and eggs
  7. As the last ingredient, add the 1 1/2 cups of shredded coconut and mix
  8. The batter should be thick
  9. Place a small tablespoon of the batter on a cookie sheet until all the batter is used
  10. Bake at 325º F for approximately 20 – 30 minutes until just browning
  11. Let cool
  12. These taste awesome after being refrigerated

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!






Like what you read? Join the community!

Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series and newsletter! Unsubscribe anytime. Privacy Policy

(29) comments

Add Your Reply