Paleo Coconut Macaroons
When life hands you cravings, respond like the evolved goddess you are—with chewy, sweet Paleo Coconut Macaroons instead of drama and dairy.
These little snowball-shaped miracles are soft inside, golden outside, and disappear faster than your patience during a group chat argument.
You get all the coconutty goodness with none of the gluten guilt, and they’re so easy, your oven barely knows what hit it.
They’re grain-free, refined sugar-free, but definitely not fun-free.
Bonus: you can make them while pretending to be that girl who’s got it all together.
Spoiler: now you are.

Paleo Coconut Macaroons
Ingredients
- 1½ cups unsweetened shredded coconut
- ¼ cup almond flour
- ⅓ cup maple syrup
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- Pinch of sea salt
- Optional: ¼ cup dairy-free chocolate chips for dipping or drizzling
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a bowl, mix shredded coconut, almond flour, and sea salt.
- Add melted coconut oil, maple syrup, and vanilla extract. Stir until fully combined.
- Scoop out small mounds using a spoon or cookie scoop.
- Place each macaroon on the lined baking sheet.
- Bake for 18–20 minutes until edges are golden brown.
- Cool completely before devouring or adding a chocolate drizzle.
- Optional: melt chocolate and drizzle or dip cooled macaroons for bonus luxury.
Notes
Nutritional Values (Per Serving)
- Calories: 110
- Total Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1.5g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Magnesium: 8%
- Vitamin E: 5%
- Zinc: 4%
- Folate: 3%
Additional Notes/Tips to Enhance Flavor
- Add lemon zest or cinnamon for a fun flavor twist.
- Dip the bottoms in chocolate for a classy finish.
- Store in the fridge for up to a week—or until temptation wins.
- Use toasted coconut for extra crunch and glam.
- Great for brunch, gifting, or hiding in your purse for emergencies.