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Egg-Free Paleo Macaroons

Posted By Elana Amsterdam On June 11, 2013 @ 6:13 pm In cookies,desserts | 49 Comments

Egg-Free Paleo Macaroons made with shredded coconut, coconut flour, coconut oil and a touch of honey melt in your mouth.

Macaroons are one of my favorite naturally gluten-free treats. These gluten-free, egg-free macaroons are made with healthy, high-fiber coconut and lightly sweetened with honey.

Usually, macaroons contain eggs, and whenever I post a macaroon recipe I get numerous comments from readers asking for an egg-free version. Well, here you go –egg-free macaroons.

Egg-Free Paleo Macaroons

  1. In a food processor, combine shredded coconut and coconut flour
  2. Pulse in salt, coconut oil, honey, and vanilla
  3. Dough will form a ball
  4. Scoop batter 1 level tablespoon at a time onto a parchment paper lined baking sheet
  5. Bake at 350° for 7 minutes
  6. Cool for 3 hours, then serve

Makes 12 macaroons

Editor’s Note: This recipe will not work with freshly grated coconut in place of dried shredded coconut.

My younger son loves macaroons, and asks me to make them for him often. He is not a choco-holic the way my husband and older son are, so his go-to desserts are macaroons and strawberry ice cream. He is also a huge fan of lemon bars, so much so that I created a lemon bar recipe for him in my first cookbook, The Gluten-Free Almond Flour Cookbook, and a lime bar recipe for him in my third book, Paleo Cooking from Elana’s Pantry.

This is an egg-free recipe for those of my readers that follow a gluten-free, egg-free diet, which I can tell you from limited experience is not an easy thing to do. I didn’t think an egg-free macaroon was possible until I saw this recipe on Danielle’s website Against All Grain -my recipe is inspired by that one.

Here are some macaroon recipes from other bloggers:

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