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Egg-Free Paleo Macaroons

Egg-Free Paleo Macaroons are made with shredded coconut, coconut flour, coconut oil and a touch of honey and they are melt in your mouth delicious. 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
Serves: 12 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

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 of my other healthy egg-free dessert recipes: