Coconut Macaroon Recipe


My Simple GAPS-friendly, gluten free, dairy free, real whole food, 4-ingredient Macaroon Recipe:
  • 6 egg white (save the yokes to add to scrambled eggs)
  • (beat until stiff peaks form, I used the whisk attachment on my Kitchen Aid mixer)
  • Pinch of sea salt
  • 2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
  • (add sea salt to the eggs. Slowly pour in honey as the beater is still going)
  • 2-1/2 cups of shredded coconut, unsweetened
  • (fold in the shredded coconut with a spatula until it’s thoroughly mixed. Be gentle, you don’t want to deflate the eggs)
Preheat oven to 250

I used a big cookie scoop to scoop onto the an greased (I used coconut oil of course) cookie sheet, but you could mound with a tablespoon also. I left about an inch between my cookies; they don’t spread a whole lot.  Time will vary depending on how big your cookies are, these took about 50 minutes.  Allow to cool briefly on the cookie sheet, remove with a thin spatula and cool completely.  They will continue to harden and dry as they cool.


1.  When cracking the eggs, I set up 3 bowls; two little and one big + a place to put the shells. Crack 1 egg, separate out the white into the small bowl, the yolk into the other small bowl.  Once you’ve separated it and no trace of yolk is in the white, dump the white into the big bowl that you’ll be mixing in. Repeat with the remaining eggs, this prevents one little bit of yolk from getting into all the egg whites, at the most one would be ‘contaminated’ and need to be dumped in with the yolks.  Use the yolks tomorrow morning with a few other whole eggs for ‘super scramble’ scrambled eggs.

2.  If your macaroons flatten and you’d like them to be more round, you can boil the honey as we do with this honey frosting recipe, that will make the honey-egg mixture less prone to deflating.

3.  Using fresh shredded coconut in this recipe instead of dried is fantastic! Substitute equally the fresh for the dried coconut.

Enjoy! Our family, ahem, ate the entire batch in one day.
Nourishing Traditions has a macaroon recipe on page 532 as well, which isn’t GAPS friendly but is just fine for non-GAPS-type people :) (More info on GAPS)

Tropical Traditions sent me a gallon bucket of their shredded coconut to review. I wanted to make GAPS-legal dairy free cookies, so macaroons were a good choice.  A gallon of shredded organic coconut for $15/gallon? I was going to buy some anyway, I don’t think this deal can be beat!

The soft white finely shredded coconut.  I love that it comes in a snap-lid bucket too, the bucket is great for re-use after the coconut is used up, and it’s easy to store in the pantry. High quality organic coconut, it’s exactly what I expected to get from Tropical Traditions. As I’ve tried their products (coconut oil, coconut cream concentrate, and now shredded coconut), I’ve always been impressed by their high quality food, fair and ethical treatment of workers, and great customer service.


Giveaway has closed, #36 won, I’ll be emailing in a  minute

Anonymous,  I’m signed up for the Tropical Traditions newsletter. I’ve never made Macaroons before, but I’m excited to try them (email removed for privacy)

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Giveaway ended on 1/6/10 and the number was picked by on the 7th

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

My first batch of macaroons. A little dark, but still good.  The oven was at 300 for an hour for these.

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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps with the GAPS Starter Package, The Empowered Mother Pregnancy Resource, and helps them stock their freezer for busy days with Grain-Free Freezer Cooking Guide.


  1. Nichole Sawatzky says:

    I somehow made these way too runny and so I plopped them into muffin tins to keep them formed and they were JUST AS YUMMY! :)

  2. Mine came out WAY too thin as well even though I had stiff peaks. I did use fresh coconut that I shredded in the processor maybe that made it too moist? The minute I added the honey it all went to liquid :(

  3. I do these with maple syrup and they are AWESOME!!! The recipe I follow is out of Nourishing Traditions.

  4. Please tell me how to get the honey mixed in without deflating the eggs? As soon as I mixed in the honey, it all went flat. The honey was room temp and liquid. I drizzled it in over a little while. Thanks for your help.

    • Okay, tried them again today. This time I poured the honey in a lot more quickly and had much better success. i didn’t DUMP it in , but streamed it in more quickly. They came out just like the picture.

  5. I made these today and not only did my gaps child love them but so did all the others! Thanks.

  6. shan shan says:

    hi, may i know if the temperature of 250 degrees is in farenheit or degree celsius? Just begun to learn thr ropes of baking so am really clueless!

  7. shan shan says:

    Is the temperature setting of 250 degrees in farenheit?


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