Paleo Coconut Macaroons

Paleo Coconut Macaroons
Elana Amsterdam

With only four ingredients, this simple gluten-free dessert recipe will wow your guests. These primal macaroons are made of coconut, egg whites, honey, and salt, making them an optimal Paleo cookie recipe. They'll be devoured within minutes!

Rather than shredded coconut, I used flaked coconut as I wanted to try something different, and I thought it would look pretty and brown nicely.

See all coconut recipes.


In a medium-sized bowl, whisk together the egg whites and honey with a fork. Briefly whisk in the salt, then stir in the coconut flakes. Place the bowl in refrigerator to chill for ½ hour.

Preheat the oven to 350 degrees.

Fill a 2-tablespoon scoop with batter, heaping full. Using your hand, firmly pack the batter into the scoop so it is level. Release the batter onto a parchment paper-lined baking sheet. Bake until the macaroons are golden brown, about 10-12 minutes. Let cool for 1 hour and serve.


Calories per serving:

125 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 67g 103%
  • Carbs 101g 34%
  • Saturated 59g 297%
  • Fiber 18g 73%
  • Sugars 83g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 14g 28%
  • Sodium 734mg 31%
  • Calcium 38mg 4%
  • Magnesium 73mg 18%
  • Potassium 864mg 25%
  • Iron 5mg 29%
  • Zinc 2mg 16%
  • Phosphorus 239mg 34%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 56µg 14%
  • Vitamin B12 0µg 1%
  • Vitamin E 0mg 2%
  • Vitamin K 0µg 1%
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