You definitely won’t want to delay trying this dark chocolate coconut macaroons recipe! My paleo coconut macaroons are made with loads of coconut (both coconut milk and flakes!) and lightly sweetened with honey. The chocolate adds both rich cocoa flavor, and a beautiful color contrast. These gluten-free macaroons are delicious all on their own, but I always give them a quick dunk in chocolate… because, well, CHOCOLATE!
These little coconut cookies are perfect for gifting! Whether it’s a friend, family, or co-worker, anyone will love these macaroon cookies. And, you don’t even need to tell them that they are healthy coconut macaroons.
What Is A Macaroon?
A macaroon is a cookie that is tender on the inside and crispy on the outside. It’s made with coconut and is often dipped in chocolate .
Traditional macaroon recipes are filled with lots and lots of SUGAR! I had zero desire to make these easy macaroons with lots of sugar, so I decided to make a healthier option!
How Do You Make Coconut Macaroons?
These chocolate-dipped macaroons are surprisingly easy to make!
Here’s how to make paleo macaroons that are naturally sweetened:
- Make “coconut condensed milk.” Simmer and thicken coconut milk and honey in a saucepan to the consistency of condensed milk. Remove from the heat and allow it to cool.
- Beat the egg whites. You’ll need to use high speed, and they are ready when you begin to notice stiff peaks.
- Mix together paleo macaroon batter. Mix together the shredded coconut, coconut milk mixture, and vanilla. Then fold in the egg whites slowly.
TIP: Be sure to use a gentle folding motion to add the egg whites. Don’t stir or you’ll break them down!
- Scoop mounds of cookie dough onto a baking sheet.
- Bake until golden brown.
- Prepare the chocolate glaze. Heat coconut oil and honey together, until melted and smooth.
- Whisk in cocoa powder and dip the cookies in glaze. You’ll need to wait for the chocolate to set, then sprinkle with coarse sea salt flakes.
TIP: The sea salt is optional, but I love the combo of chocolate and sea salt!
What Is The Difference Between A Macaroon And A Macron?
Both macaroons and macrons are types of cookies and similar sounding names, but that is about all they have in common.
Macaroons have a coconut base to them, whole macros are meringue style cookies. Macrons have a sandwich shape with filling in the center, while these gluten-free coconut macaroons are more of a mound cookie that has been dipped in chocolate.
Both versions are delicious, but if you’re looking for a gluten-free and paleo option, these easy coconut macaroons are the way to go.
How Do You Store Gluten-Free Macaroons?
Store these paleo coconut macaroons in an airtight container. This coconut macaroons recipe is perfect for making ahead of time, because they will last 4-5 days.
You can keep them on the counter, in the pantry, or even in the refrigerator. They taste great cold or at room temperature.
Can I Freeze Paleo Coconut Macaroons?
Yes, you can make these paleo coconut macaroons and freeze them. I find this coconut macaroons recipe is best if you flash freeze them before placing them in a storage container.
To flash freeze, just layer them on a baking sheet, so they aren’t touching each other. Then, freeze for 2-3 hours until they are solid. Once they are hard, you can place them in a freezer-safe bag.
Thaw them in the refrigerator or on the counter when ready to eat.
More Paleo Cookie Recipes
If you love this coconut macaroons recipe, check out some of my other amazing paleo cookies:
- Chewy Paleo Chocolate Chip Cookies – Does it get any better than a chewy chocolate chip cookie? No. Pair with a glass of almond or coconut milk.
- Cookie Dough Truffles – One of the most popular recipes – and for good reason, these are delicious!
Paleo Gluten-Free Chocolate Coconut Macaroons Recipe:
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Paleo Gluten-Free Chocolate Coconut Macaroons Recipe
This easy chocolate coconut macaroons recipe needs only 5 ingredients, plus the chocolate dip. Gluten-free paleo coconut macaroons are sweet, crunchy, and naturally sweetened.
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- 1 cup Full-fat coconut milk
- 2 tablespoons Honey
- 8 ounces Unsweetened coconut flakes
- 1 teaspoon Vanilla extract
- 2 Egg whites
- 4 tablespoons Coconut oil
- 1/4 cup Cocoa powder
- 1 tablespoon Honey
- Flaked sea salt
More TIPS about this paleo recipe in the post above!
Preheat the oven to 325 degrees F.
In a small sauce pan over medium heat, whisk the coconut milk and 2 tablespoons of honey together. Bring to a simmer and let reduce a bit, until it darkens just a little in color and thickens to the consistency of condensed milk. Remove from heat and let cool.
With an electric mixer, beat the egg whites on high speed until stiff peaks form, about 2 minutes.
- Mix the shredded coconut, condensed coconut milk, and vanilla together in a medium bowl.
- Gently fold in the egg whites until incorporated.
Line a baking sheet with parchment paper and scoop about 2 tablespoons of batter at a time into little mounds.
Bake for 25-30 minutes, until golden.
While the macaroons are baking, mix up the chocolate glaze. In a small sauce pan, melt the coconut oil and 1 tablespoon of honey together. Remove from heat and allow to cool slightly. Whisk in the cocoa powder until smooth and creamy.
Dip each macaroon into the chocolate mixture. Allow the chocolate to harden just a bit before topping with the salt, or it will melt.
Serving Size: 1 small cookie
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.