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Paleo Coconut Macaroons are a no bake snack or dessert made with raw coconut butter and maple syrup.
Paleo Coconut Macaroons are basically a stupid easy paleo treat that comes together in just a few minutes. They are basically the opposite of something like my Monkey Bread recipe. Yes they are sweet, but that’s about the only thing those two recipes have in common. They only have a few simple ingredients including coconut butter. Have you ever eaten coconut butter? If not, you might have a few questions that come to mind. What is coconut butter? Is coconut butter good for you? Can you use coconut oil instead of coconut butter?
Table of Contents
Coconut butter:
- Coconut butter includes the fibrous shreds of the coconut meat, albeit in dried form. In fact, there are recipes out there that show you how to make it yourself from unsweetened coconut flakes. The process takes a long time, but it’s cheaper than buying a jar of coconut butter.
- Coconut butter is packs a ton of benefits. Not only does it taste great, but it makes you feel full longer.
- Coconut butter is unlike coconut oil; it’s entirely different. Coconut oil is made from the extracted fat of the coconut meat. I would not recommend using coconut oil in place of coconut butter, however if you need to make the substitution, the fats will work the same.
I have a friend on a restricted diet and he’s always looking for sweet paleo snacks, so I sent his wife home with these coconut macaroons. I told her that they are best served at room temperature but to store whatever is leftover in the refrigerator. She said that advice fell on deaf ears because the coconut macaroons were gone in just a few minutes. Could I have sent the chocolate dipped coconut macaroon cookies that I usually make? Not if they were going to be eaten by their paleo family. Did I mention these are raw? Again, that equates to a stupid easy paleo recipe when you don’t even have to bother cooking.
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Equipment
Ingredients
- 2 cups unsweetened coconut flakes plus extra to roll macaroons in
- 1 cup coconut butter
- 3/4 cup maple syrup
- 1 vanilla bean
- 1/4 teaspoon sea salt
Instructions
- Pulse coconut flakes in food processor or blender until they resemble a fine crumb.
- Add 2 cups of the coconut flakes (reserving the rest) to a medium sized bowl. Add coconut butter and maple syrup; mix to combine.
- Split vanilla bean with sharp knife and scrape out the seeds. Add seeds to the mixture and discard pod. Add sea salt and continue mixing until well combined.
- Shape macaroons into tablespoon side balls and roll in remaining coconut. Refrigerate for one hour to firm up and serve.
- Will keep in the fridge for one week. Macaroons can also be frozen for a longer shelf life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pictures look awesome. Can’t wait to try this out!