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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Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it!
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
4 Ingredient Paleo Coconut Macaroons Recipe (Vegan, Paleo, Gluten Free, Dairy-Free, Refined Sugar-Free)
- Yield: about 10 large cookies or 20 medium cookies 1x
Print Recipe
Pin RecipeDescription
4 Ingredient Paleo Coconut Macaroons Recipe (V, GF): perfectly chewy and bursting with sweet coconut flavor, these are the best macaroons you’ve ever had! Paleo, Vegan, Gluten-Free, Dairy-Free.
Ingredients
- 1 ¼ cups unsweetened small coconut shreds *
- ¼ cup finely ground, blanched almond flour
- 3 tablespoons solid coconut oil**
- ¼ cup pure maple syrup
Instructions
- 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).
Notes
– *You must use small coconut flakes for this recipe. The coconut flakes should be the size of sprinkles, or about half a grain of rice–see the VIDEO above the recipe for an example. Large coconut flakes will result in flat, spread out cookies (not like the round macaroons you see in the pictures). Here are the gluten-free small coconut flakes that I use (pictures included).
– **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.
- Category: Cookies, Dessert, Paleo, Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 macaroon
- Calories: 86
- Sugar: 4g
- Sodium: 2mg
- Fat: 7g
- Carbohydrates: 4g
- Protein: 1g
© 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
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Sue says
February 15, 2019 at 4:30 pm“Any chance I could use coconut flour in place of the almond flour? Thanks.
Demeter | Beaming Baker says
February 18, 2019 at 3:12 pmHi 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! 🙂
Geoffrey says
September 12, 2018 at 8:24 amHi! Is it possible to substitute coconut oil by an other fat? Thanks for sharing 🙂
★★★★★
Demeter | Beaming Baker says
September 13, 2018 at 12:15 pmHi 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!
Heather says
September 11, 2018 at 12:13 amMade 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.
★★★★★
Demeter | Beaming Baker says
September 11, 2018 at 1:16 pmHi 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!
Wendy says
September 10, 2018 at 4:24 pmCan 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).
Demeter | Beaming Baker says
September 11, 2018 at 1:09 pmHi Wendy! Try using sugar free maple syrup. It’ll be the closest sub to maple syrup. 🙂 Good luck if you try the xylitol!
Madeleine says
September 3, 2018 at 5:24 pmVery 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.
★★★★★
Demeter | Beaming Baker says
September 4, 2018 at 3:35 pmSo 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!
Shellee says
August 16, 2018 at 9:20 pmI 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!
★★★★★
Demeter | Beaming Baker says
August 17, 2018 at 12:04 pmWoohoo!!! 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!
Suzanne says
June 14, 2018 at 4:33 pmYum! This looks so good! It is hard to find recipes that don’t have refined sugar.
Demeter | Beaming Baker says
June 15, 2018 at 9:31 amThey’re one of my favorites!! Hope you enjoy!
Vanessa says
June 14, 2018 at 4:31 pmThanks for sharing! I love that macaroons are healthy!
Julia says
May 9, 2018 at 12:11 pmCan I substitute coconut flour or gluten free flour for the almond flour?
Demeter | Beaming Baker says
May 11, 2018 at 2:19 pmHi 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! 🙂
Katie Short says
March 31, 2018 at 12:44 pmEither this recipe or this with added freeze-dried strawberries shall be pressed into service as the crust for my AIP/Paleo Key Lime Pie (avocado base) posthaste! Easter dinner will be my first foray into social dining since beginning an allergy-elimination protocol that closely resembles AIP, and I think I’m going to have a dessert my dairy, egg, gluten, and processed food- eating family will enjoy. Thanks!
Demeter | Beaming Baker says
April 3, 2018 at 12:28 pmHow did everything turn out? 🙂 I hope it was great, Katie! .
Bella says
March 31, 2018 at 5:47 amHello. I really want to try these, but I’m not sure how to identify ‘small coconut flakes’ in the shop! I live in England and can’t buy the flakes you suggest. Are they perhaps the same as desiccated coconut? Like this one https://www.amazon.co.uk/Buy-Whole-Foods-Organic-Desiccated/dp/B009CRK4EE
Thank you for your help!
Demeter | Beaming Baker says
April 3, 2018 at 12:20 pmHi Bella! Yes, they look like the ones in your link! Also, I added a video above the recipe, so you can see closeup shots of the exact type of coconut I mean. Can’t wait to hear how they turn out. 🙂
Traci says
March 30, 2018 at 1:06 pmYou had me at “4 Ingredient” and these look simply scrumptious! Cannot WAIT to make these! Thanks for the recipe inspiration, as always 🙂
★★★★★
Demeter | Beaming Baker says
March 30, 2018 at 1:39 pmThe fewer ingredients, the better (and easier hehe). Can’t wait to hear what you think, Traci!
Linda Sweeney says
March 30, 2018 at 12:45 pmCan you use regular coconut – put in food processor prior to combining the ingredients…and pulse til the coconut is the size of sprinkles? I made the mistake of using coconut flakes and indeed they did spread out like a flat pancake. Good advice.
Demeter | Beaming Baker says
March 30, 2018 at 1:42 pmHi Linda, good question! You know, that might just work–if you can get them pretty uniform and maybe remove any big flakes that remain? Just be sure to scoop and measure *after* you blend it up. I think with the small flakes, you get a bit more coconut overall packed into the recipe. Let me know how it turns out. 🙂
Gloria says
March 28, 2018 at 10:09 amThese look like little balls of deliciousness. I love coconut, and the fact they are not covered in chocolate is great. I could snack on these all day long.
★★★★★
Demeter | Beaming Baker says
March 28, 2018 at 12:15 pmThey most certainly are! 😉 Sometimes ya just gotta skip the chocolate. Hehe!
Emily says
March 28, 2018 at 9:45 amThese look soooo delicious, gorgeous photos too!
★★★★★
Demeter | Beaming Baker says
March 28, 2018 at 12:15 pmThanks, Emily! 🙂
Natalie says
March 28, 2018 at 9:04 amCoconut macaroons are my top favorite Passover cookies and these look so delicious! I LOVE how easy they are to make 🙂
★★★★★
Demeter | Beaming Baker says
March 28, 2018 at 12:14 pmThen these came right on time! 🙂 The easier, the better.
Pennie says
March 27, 2018 at 2:41 pmTook mine out of oven, and spread out flat!
Followed directions to the letter..used a food processor..Hummmm….
Demeter | Beaming Baker says
March 27, 2018 at 4:02 pmHi Pennie, it looks like a few readers have experienced this, so I got to digging ’til I figured out the solution (duh… I’m so embarassed!! .). You must use small coconut flakes in this recipe. Here are the ones I used: gluten-free small coconut flakes (pics in the link). That or something similar will do. Using large coconut flakes will result in flat, spread out cookies. Thank you so much for helping to bring this to my attention and thank you for your patience. I’ve edited the recipe to include this. Happy baking! .
Pennie says
March 27, 2018 at 4:29 pmBut wouldn’t it technically get smaller from the blade in the food processor?
Demeter | Beaming Baker says
March 28, 2018 at 10:08 amHi Pennie, you would think, right? Unfortunately, no. They do not become evenly-ground, uniformly processed tiny flakes in the small amount of time it takes to process the mixture together thoroughly. If you were to blend it long enough (if possible), too much oil would release from the coconut flakes and melt the solid coconut oil.
Pennie says
March 28, 2018 at 1:40 pmMAKES SENSE! THANK-YOU SO MUCH FOR YOUR TIMELY REPLIES…
Catalina says
March 27, 2018 at 1:42 pmA must try recipe! Can’t believe that is healthy, too!
Demeter | Beaming Baker says
March 27, 2018 at 2:31 pmThanks Catalina! Guilt-free treats are my specialty–life’s too short to feel guilty! 😉
Allyson Zea says
March 27, 2018 at 8:28 amI am sending this recipe to my GF mom! She is going to LOVE IT!
Demeter | Beaming Baker says
March 27, 2018 at 2:31 pmAwesome! Thank you for sharing. I hope she just loves it! 🙂
Marsha | Marsha's Baking Addiction says
March 27, 2018 at 7:20 amThese might just be the best looking macaroons I’ve seen, they look ABSOLUTELY delicious! And I can’t believe how simple they are to make! Need to try these soon 🙂 Hope you have an awesome week, Demeter! xo
★★★★★
Demeter | Beaming Baker says
March 27, 2018 at 2:31 pmAw, thanks so much, Marsha! They’re so easy even I’m surprised every time I make them! Lol. Can’t wait to hear what you think! Have a great week, my friend! xoxo
Kimberly @ The Daring Gourmet says
March 27, 2018 at 1:07 amI’m a huge coconut fan and those sound terrific!
Demeter | Beaming Baker says
March 27, 2018 at 2:27 pmYay!! You’d really love these!
Dee says
March 27, 2018 at 12:09 amMy husband is a huge fan of coconut, so he would love these!
★★★★★
Demeter | Beaming Baker says
March 27, 2018 at 2:26 pmAwesome! Then I know he’ll totally love the delicious coconut flavor bursting throughout these macaroons!
Patricia @ Grab a Plate says
March 26, 2018 at 10:53 pmI love how easy it seems to put together these fluffy, tasty treats! These would be perfect for the Easter holiday!
Demeter | Beaming Baker says
March 27, 2018 at 2:26 pmThey’re SO easy I just whipped up a batch yesterday morning in 6 minutes (excluding bake time of course). Hehe. 🙂 They’re perfect for Easter!
flora says
March 26, 2018 at 7:16 pmfor a nut free option, can i use a gf flour or oat flour for this one?
Demeter | Beaming Baker says
March 27, 2018 at 2:25 pmHmm… that’s a good question! I’m not 100% sure that would work, but if you do end up trying it, I’d suggest leaving out a few tablespoons of flour. Almond flour is much less absorbent than oat flour/gf flour. Good luck! Let me know how they turn out, Flora. 🙂
anonymous baker 12 says
March 26, 2018 at 6:19 pmCan you make a Strawberry macaroon recipe? If you do, please share
★★★★★
Demeter | Beaming Baker says
March 27, 2018 at 2:23 pmOh, that sounds yummy! I will definitely share if I end up making it. 🙂 Hope you get to try these!
Joyful says
March 26, 2018 at 4:59 pmWould you have a calorie or carb count for these? My Pan made 12 and i ate 4 pretty quickly haha
Demeter | Beaming Baker says
March 27, 2018 at 2:22 pmHehe. I’ve been there! Just calculated the nutrition facts and added them to the bottom of the recipe. Enjoy!
Jen says
March 26, 2018 at 2:08 pmI’m not usually a coconut fan but your photos alone are making want to reconsider. They look fantastic!
Cindy says
March 26, 2018 at 12:55 pmOh my! I am definitely going to make these tonight. Will let you know how they turn out.
Thanks for all your amazing recipes. You are my go-to website for all baking that’s vegan, gluten, dairy and free.
Demeter | Beaming Baker says
March 26, 2018 at 3:11 pmOh yes! 😉 Can’t wait to hear what you think, Cindy. Thank you so much for your sweet note–it was just the perfect way to kick off this week. Happy Monday!
Cindy says
March 27, 2018 at 10:23 pmI made them tonight. So delicious – I ate 3 before they cooled down! Mine spread as I only had large flake coconut but overwise they turned out great. Thanks again for another delicious recipe.
★★★★★
Demeter | Beaming Baker says
March 28, 2018 at 12:09 pmHehe. Same thing happens here! I usually have to swat Erik away from the cookie sheet because he’s eaten multiple before they’ve cooled down. 😉 Glad to hear that they were still so yummy with the large flakes. You’re so welcome! .
River J Brooks says
March 26, 2018 at 12:06 pmI love the recipe. Easy. Hard to find!! So much to read, you keep scrolling down. And down so much to read!!! I almost gave up searching for the recipe…why so much complication for something simple? Geeez
Demeter | Beaming Baker says
March 26, 2018 at 3:03 pmHi River, so happy to hear that you love the recipe! 🙂 My style of blogging definitely includes more conversational writing and photos to really showcase the recipe. If you’d like, there are definitely a number of websites like allrecipes.com that get straight to the point. 😉
Elaina M says
March 26, 2018 at 12:04 pmLiterally tried these right away. Pulled them out of the oven and they are completely flat! Like all melted together to make one giant cookie. I used solid coconut oil and packed it in the scoop. Where did o go wrong? I definitely want to try these again.
Demeter | Beaming Baker says
March 26, 2018 at 3:10 pmHi Elaina, oh gosh! So sorry to hear that. Did you make any substitutions? What kind of almond flour did you use? The dough should be sticky and hold together very well when scooping on dropping onto the baking sheet. Let me know so we can figure this out! 🙂
Joyful says
March 26, 2018 at 4:25 pmMine went a bit flat also, although still stayed as individual cookies. I think instead of using my blender the next time I will use the food processor to make sure they are super well-blended.
★★★★★
Demeter | Beaming Baker says
March 27, 2018 at 3:57 pmOkay, here’s the issue solved! You *must* use small coconut flakes. Here are the gluten-free small coconut flakes that I use. Using large coconut flakes will result in spread out cookies. Thank you so much for bringing this to my attention. I’ve edited the recipe to reflect this. .
Elaina M says
March 27, 2018 at 5:31 pmBrilliant!! Well I must say, my husband and daughter loved them. Can’t wait to try again. Great recipe either way!
Demeter | Beaming Baker says
March 28, 2018 at 10:29 amThank you!! And thanks for having such a great attitude about it all. 🙂 So happy that you and your family enjoyed them. .
Demeter | Beaming Baker says
March 27, 2018 at 3:58 pmHi Elaina, I’ve figured out the issue! Please see my response to Joyful. Basically, you need to use small coconut flakes for this recipe. Large coconut flakes will result in flat, spread out cookies.
Jyothi says
March 26, 2018 at 9:59 amI have very fond memories of coconut macaroons from my childhood. Love these to the core. This being the healthier coconut macaroons give me all reasons to give this recipe a try for sure. Kids summer holidays starting in a week and this is going to be one of the things to bake with kids 🙂 Thanks for sharing healthier coconut macaroons recipe Demeter!
★★★★★
Demeter | Beaming Baker says
March 26, 2018 at 10:21 amIt’s always to wonderful to hear about fond childhood associations with baked treats–I feel the same way, Jyothi! 🙂 I hope you and the kiddos just love this. 😉
Lisa | Garlic & Zest says
March 26, 2018 at 9:24 amYour photos are beautiful and these macarons do look like the “real thing”. I never would have thought to use almond flour and coconut oil. Genius!
★★★★★
Demeter | Beaming Baker says
March 26, 2018 at 10:20 amThank you so much, Lisa. 🙂 Using those two ingredients just lends the PERFECT texture and flavor. Hugs!
Claudia Lamascolo says
March 26, 2018 at 9:19 ami am a coconut aholic! these would be gone in 60 seconds!
Demeter | Beaming Baker says
March 26, 2018 at 10:19 amHehe, me too now! I think that’s a fair prediction. 😉
sue | theviewfromgreatisland says
March 26, 2018 at 9:18 amI was just getting geared up to make macaropns this week, and now I think I might have to make your recipe, they look so perfect!
Demeter | Beaming Baker says
March 26, 2018 at 10:19 amPerfect timing, Sue! I hope you get a chance to try them and just love ’em! 🙂