Paleo Coconut Macaroons recipe

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Ingredients

2 eggs
2 tablespoons maple syrup
2 teaspoons erythritol
3 tablespoons coconut milk
1 ½ teaspoons vanilla extract
1 pinch Himalayan salt
1 cup unsweetened flaked coconut

Nutrition Info

46.1 calories
carbohydrate: 4.5 g
cholesterol: 24.8 mg
fat: 2.7 g
fiber: 0.5 g
protein: 1.1 g
saturatedFat: 2.1 g
servingSize: -
sodium: 27.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

15 macaroons

Recipe Note

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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