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Paleo Chocolate-Dipped Toasted Coconut Macaroons approx.: 23 pieces, prep time: 20 minutes, cook tim

Paleo Chocolate-Dipped Toasted Coconut Macaroons


4 Large Egg Whites

10g Melted Organic Raw Honey

200g Unsweetened Shredded Organic Coconut, toasted

100g 85%-90%, Soy lecithin free Organic Dark Chocolate


  • Preheat your oven to 350 F/180ºC.

  • Line two baking sheets with parchment paper and evenly spread the shredded coconut over the sheets.

  • Bake for approximately 10 minutes, removing and stirring every 5 minutes.

  • Separate 4 egg whites into a bowl.

  • Beat the eggs on high until almost stiff peaks are formed.

  • Slowly add in the heated honey about 1 tsp at a time, beating simultaneously.

  • Once all the honey is added, beat the egg whites until stiff peaks are formed.

  • {Note: stiff peaks are marked by when you shake the beaters and the peaks of egg white foam do not move or wiggle.}

  • Fold in the cooled and toasted unsweetened coconut with a large spatula.

  • Line the baking sheets with more parchment paper.

  • Using a gallon-sized Ziploc bag, spoon the egg white/coconut mixture into the bag filling towards one corner. Cut the corner of the bag off.

  • {Note: an actual pastry bag works too.}

  • Squeeze about 1 Tbl dollops onto the baking sheet.

  • Bake for 15 – 20 minutes, or until the outside is golden brown.

  • Remove from the oven and let cool while you prepare the chocolate.

  • Melt the chocolate chips on a double boiler. {Boil some water in a small sauce pan and place a large glass bowl on top of the pot. Add the chocolate chips to the glass bowl and stir constantly until evenly melted, then remove from the heat.}

  • When the cookies are cooled, dip the bottom into chocolate and set on parchment paper.

  • Set the chocolate by placing the cookies in the refrigerator. This should take about 30 minutes.

  • Plate and enjoy!

Adapted from Fed & Fit

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