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

Coconut Products

Apr 03
Macaroons, GAPS, Paleo, Primal

Macaroons are the most obvious treat for someone who is going grain-free.  These 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.

Coconut Macaroons



  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




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

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