4 Ingredient Paleo Coconut Macaroons Recipe (V, GF): a super easy, 5-min prep recipe for irresistibly chewy and sweet macaroons bursting with delicious coconut flavor. Paleo, Vegan, Gluten-Free, Dairy-Free, Egg-Free. Low-Carb Coconut Macaroons – only 4g carbs per serving.
Happy Spring! Ahh… doesn’t it feel good to just say that? According to my planner, which I have right next to me, the first day of Spring was March 20. Oh, happy, happy day!
Update, I made a lemon version of these and they’re getting rave reviews already. 🙂 Check out my paleo vegan lemon coconut macaroons!
The thing is, it’s been soooo frosty and cold in Boston. Yeah, it for sure hasn’t been the worst of the worst, but it definitely is cold as all get out compared to California. Even after a decade of moving back and forth from coast to coast, I still can’t get used to snow and such.
Even baking a batch of vegan chocolate chip cookies and gluten free almond butter chocolate chip cookies can’t make all the frostiness go away.
But there is one upside to all this frostiness.The second it’s over, everyone starts dancing and laughing through the streets. Okay, that’s probably just happening in my mind, but still!
Every day the sun warms my skin, every day we get to go out in shorts and flip flops… every day we get to not wear balaclavas is a GOOD day!
And so, without further ado, let’s kick off SPRING with this irresistible 4 Ingredient Paleo Coconut Macaroons Recipe!!! Let’s kick of Easter with these coconut yummies and a few others (just for good measure):
- 5 Ingredient No Bake Chocolate Coconut Bars
- Peanut Butter Coconut Oatmeal Cookies
- 3 Ingredient Homemade KIND Coconut Almond Bars
- Coconut Chocolate Chip Vegan Ice Cream
Back to what I was saying… 😉 Gather ‘round, because these coconut macaroons are OFF THE CHARTS good. Like, I had no choice but to yell “off the charts” GOOD. They’re the best coconut macaroons I’ve ever had.
I nervously and excitedly brought a few of these over to my sister Jenny’s house the other day. She is THE connoisseur of junk food, sweets, and all things indulgent. So if she approves of something, I know it can stack up to the traditional faves/classics we all grew up with. Case in point, her previous favorite recipes of mine: my best vegan brownies, oatmeal raisin cookies, and homemade crunch bars.
Anywho, the first thing she literally did with the macaroons was slice into one of them. She insisted on slicing one so she could save some for her little one, Dylan aka PB, who doesn’t like his food being pre-bitten into (like, who doesn’t?!?) 😉 She immediately said, “the texture is good. Firm and dense like a macaroon should be.” (I know, she loves reviewing things).
She took one bite, with the blankest, most neutral face ever (to keep things honest and fair). Then, immediately LOST it. Her eyes grew big like saucers and practically popped out of her head. Her mouth dropped open, then closed immediately so as to not lose even one bite of coconut macaroon.
Then, she exclaimed, “WOW. These taste like the REAL THING.”
To Jenny, the “real thing” means the classics. And the classics = YES. All of the yes’s!!
She then immediately squirreled away the remainder of the paleo coconut macaroons and proclaimed, “PB’s not getting any of these!!”
So, let me tell you in the clearest, firmest way possible: These are the BEST coconut macaroons ever. The best vegan coconut macaroons ever. The best paleo coconut macaroons ever. The best ALL the things macaroons ever. And I hope you try them. 🙂
Speaking of wonderfully tasty things you need to try, you have to give these paleo chocolate coconut candy clusters a whirl. Trust me, you will be so happy you did.
Back on point, this 4 Ingredient Paleo Coconut Macaroons Recipe is made without condensed milk, without eggs, without processed sugar, without any of the junk that you don’t want/don’t need. And they taste even better than the junky ones.
In case you’re still not convinced, let me tell you all the best bulletpoints about these 4 Ingredient Paleo Coconut Macaroons Recipe. They’re:
- made with just 4 ingredients
- chewy, bursting with rich, bold coconut flavor
- made with coconut oil for an extra coconut flavor boost!
- vegan, paleo, dairy-free, gluten-free
- the best gluten free coconut macaroons you’ll ever have…
- in fact, the most delicious healthy coconut macaroon recipe you’ll ever have
- wonderfully refined sugar-free
- made with the healthy, whole ingredients you know and love
- just the egg-free coconut macaroons you’ve been searching for! ????
- seriously stand up to the traditional coconut macaroons you grew up with
- and just perfect for Easter!
So grab your favorite blender or food processor and let’s hit the kitchen! Let’s make these macaroons quick so we can eat em! 😉 I’m truly so proud of this recipe and I hope that you love them as much as I do. Looking forward to hearing your thoughts!
In the meantime, let me know:
What flavor of coconut macaroon would you like to see next?
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed this straight up outta this world 4 Ingredient Paleo Coconut Macaroons Recipe, then you’ll just love these delicious healthy recipes:
More Gluten Free Vegan Coconut Recipes
- Paleo Almond Joy
- Coconut Chocolate Chip Banana Breakfast Bars
- Homemade Chunky Paleo Granola with Clusters
- 4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies
- Vegan Coconut Truffles – Paleo Coconut Balls
- 1 ¼ cups unsweetened small coconut shreds *
- ¼ cup finely ground, blanched almond flour
- 3 tablespoons solid coconut oil**
- ¼ cup pure maple syrup
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- Add all ingredients (coconut, almond flour, oil and maple syrup) to a food processor. Here are the gluten-free small coconut flakes that I use--you must use small coconut flakes in this recipe, about the size of sprinkles--see the Video above the recipe for visuals. Using large coconut flakes will result in flat, spread-out cookies.
- Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
- Using a 1.5-tablespoon cookie scoop, scoop firmly packed balls of coconut mixture. Drop onto the prepared baking sheet, making sure to space balls evenly apart--they will increase a bit in size.
- Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 15 mins for large ones. Place baking sheet onto a cooling rack. Allow to cool on baking sheet for 30 mins-1 hour. Enjoy! Storing instructions below.
Try the LEMON version here: Lemon Coconut Macaroons (Paleo, Vegan, GF).
- **Solid coconut oil is best for this recipe. Using melted coconut oil will result in smaller macaroons.
- You can easily double the batch to make more cookies! For smaller, 1-tablespoon cookie scoop sized cookies, bake for 11-13 mins.
- Store in an airtight container for up to 1 month at room temperature. If freezing, store in an airtight, freezer-friendly container for up to 2 months. Allow to thaw for 15 minutes before enjoying.
- Nutrition Info: is an estimate calculated based on 15 total macaroons (halfway between the medium and large macaroons).
- More Paleo Vegan Coconut recipes: paleo almond joy truffles, chocolate coconut cups, chocolate coconut candy clusters.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Gluten Free Unsweetened Coconut | Cookie Sheet | Maple Syrup | 2-Tablespoon Cookie Scoop | Unbleached Parchment Paper | 1-Tablespoon Cookie Scoop | Coconut Oil
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Can I substitute coconut flour or gluten free flour for the almond flour?
Hi Julia! Good question! Since almond flour is in between coconut and GF all purpose flour in terms of how much it absorbs moisture, you might be able to use a combination of the two to make the macaroons. I’m not sure what proportions because I haven’t tried it myself. Let me know if you do and how it turns out. Good luck! 🙂
Thanks for sharing! I love that macaroons are healthy!
Yum! This looks so good! It is hard to find recipes that don’t have refined sugar.
They’re one of my favorites!! Hope you enjoy!
I made these tonight and they were VERY GOOD! I ordered the Anthony’s coconut from Amazon but found Let’s Do Organic finely shredded coconut the interim and used it and it was great. I did double the recipe and added 1 1/2 teaspoons of almond AND vanilla extracts to the batter. After “scooping” half the macaroons, I added 1 tablespoon and 1 teaspoon of unsweetened cocoa to the batter so I’d have two varieties of macaroons and they were very good too! Recipe made a total of 28 macaroons. Thanks for sharing the recipe…you’ve got many wonderful recipes on your site and I will be making a lot of them in my kitchen!
Woohoo!!! Shellee, it’s so wonderful to hear that you enjoyed my recipe. 🙂 I LOVE that you added a variety of extracts to the macaroons. I used to have a huge problem with almond extract—in that I added it to EVERYTHING!! Lol. So delightfully aromatic. 🙂 Funny you should mention the cocoa powder! I’m working on a double Chocolate macaroon as we speak. Thank you so much for stopping by and sharing your kitchen adventures with me. ☺️ Can’t wait to see what you try next!
Very tasty! I love that they let the toasted coconut shine and aren’t too sweet. Very delicate and definitely need that cooling time. I think they benefit from a pinch of added salt.
I used honey instead of maple syrup and dipped them in melted chocolate! I also didn’t use a food processor—tediously broke up the coconut oil solids with a knife—and next time I’d used liquid coconut oil and simply chill the mixture for a few minutes.
So happy you enjoyed these, Madeleine! 🙂 They’re most likely delicate bc they didn’t go through the food processor—that helps to grind and meld the flakes together. Enjoy!
Can you replace the honey with Xylitol? I have gestational diabetes and need a snack with as little carbs as possible/a better sugar substitute (and I HATE stevia! lol).
Hi Wendy! Try using sugar free maple syrup. It’ll be the closest sub to maple syrup. 🙂 Good luck if you try the xylitol!
Made these tonight with 100% success! I’m thankful for your advice about making sure the coconut flakes are small. All I had was coconut flakes so I put them through the food processor first and then measured them to get the proper amount. I also used almond pulp that I had from making almond milk. I laid it out on my dehydrator sheets for half a day and then put it through the food processor. I know it sounds like a lot of unnecessary work but I just couldn’t throw it all out. When I saw your recipe, I knew exactly how I could use all of that delicious almond pulp! SUCCESS! They’re beautiful and delicious! I sprinkled a little pink Himalayan sea salt on top of the mounds right before I put them in the oven. I’m a sucker for that salty and sweet thing. I can’t wait to try your lemon flavored variety! Thank you for the awesome recipe and fantastic instructions.
Hi Heather, all I have to say is: WOOHOOO!!!!! Jk, I have plenty more to say than that. Lol. Believe me, I am no stranger to things that seem like extra “unnecessary” work. Hehe. I totally get it and not wanting to waste anything. It’s wonderful to hear how it all turned out. Can’t wait to hear your thoughts on my lemon macs. Enjoy!
Hi! Is it possible to substitute coconut oil by an other fat? Thanks for sharing 🙂
Hi Geoffrey! It’s preferable to use coconut oil since it solidifies (best for this recipe). But you *might* be able to use another type of oil, like almond or perhaps avocado? Good luck!
“Any chance I could use coconut flour in place of the almond flour? Thanks.
Hi Sue! I’ve had a few readers try it out, reducing by about 1 tablespoon, but I haven’t tried it myself. Let me know how it turns out! 🙂