Paleo Coconut Macaroons

Paleo Coconut Macaroons
  • 2 eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons erythritol
  • 3 tablespoons coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch Himalayan salt
  • 1 cup unsweetened flaked coconut


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Beat eggs, maple syrup, and erythritol in a bowl until creamy, about 2 minutes. Add coconut milk, vanilla, and salt; mix well. Mix in shredded coconut until a dense, sticky batter forms.
  3. Take 1 tablespoon of batter and roll into a sphere. Place on the baking sheet. Repeat with remaining batter.
  4. Bake in the preheated oven until set, about 10 minutes. Flip macaroons and bake until lightly golden, about 5 minutes more. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

05/11/2018
Paleo Coconut Macaroons, recipe PT15M PT1H 5 455 calories

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