Posted on Dec 11 2014 - 4:03pm by Marianne

Revised recipe for Paleo Coconut Macaroons using less coconut sugar and desiccated coconut. You could also sprinkle some coconut on top before baking.

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  1. 3 egg whites
  2. 120g (0.264 lbs) of organic coconut sugar.
  3. 1/2 teaspoon of coconut essence
  4. 1 teaspoon grated lemon rind
  5. 2 tablespoons of tapioca flour sifted
  6. 1 1/2 cups (0.423 lbs) of desiccated (fine) coconut organic
  7. 125 g (0.275 lbs) dark chocolate melts, melted. Try to use 85% cocoa or 100% chocolate
  1. Preheat the oven to 180 degrees (356F). Line two baking trays with baking paper. Place egg whites in a small dry mixing bowl. Using electric beaters, beat the egg whites until firm peaks form.
  2. Add the sugar gradually, beating constantly until mixture is thick and glossy and all the sugar is dissolved.
  3. Add the coconut essence and rind and beat until just combined.
  4. Transfer the mixture to a large mixing bowl and add tapioca flour and coconut. Using a metal spoon, stir until just combined.
  5. Drop teaspoons of the mixture onto prepared trays about 3 cm apart. Bake on the top shelf for 10-15 minutes.
  6. Leave the Macaroons to completely cool on the trays. Melt your dark chocolate bits and add a teaspoon amount on the underside of a macaroon and sandwich together with another macaroon.
  1. Drizzle melted chocolate for a different effect.
  2. Place in the fridge to create a chewy texture.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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