These Paleo Creamsicle Macaroons are easy, naturally sweetened, and so amazing! A delicious treat that is gluten free, dairy free, and nut free.
I grew up on macaroons. They were quite different than these though. They consisted of a bag of sweetened coconut and a can of sweetened condensed milk mixed together. Sugar overload!! Even though these have much less sugar, and it’s all natural, it still brings up those memories of making them with my mom. If you are used to that first version though, these will be a little different. They aren’t as sweet (which is a good thing) and the fresh orange is such a nice addition.
This easy recipe comes from the cookbook The New Yiddish Kitchen. It is full of gluten free and paleo kosher recipes for holidays and everyday. The two authors, Simone Miller (Zenbelly Catering) and Jennifer Robins (Predominately Paleo), came together and re-created all the classic Jewish food that everyone loves: bagels, matzo balls, kugel, latkes, and babka. The book is full of amazing recipes, beautiful pictures, and even a holiday guide that makes meal planning easy for those big days.
I have already made 5 recipes from the book and plan on making more. They all turned out great and I’ll be sharing a chicken recipe soon as well.
A little more about these macaroons- they are so easy! I love that they all fit on one baking sheet making baking and clean-up easy. They are so delicious! Even my husband who claims to not like coconut ate many of them. He even put a few in the freezer to give them more of a “creamsicle” touch. They are good that way too 🙂
I love that the cookbook gives a “Bubbe’s Tip” on each page. It adds a cute little personal touch. The one for this recipe was to use those yolks to make homemade mayo and that’s exactly what I did. What a great tip!
Paleo Creamsicle Macaroons
- Preheat the oven to 350° and line a cookie sheet with parchment paper.
- In a medium bowl, beat the egg whites until medium peaks form.
- In a large bowl, combine coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
- Fold the egg whites into the coconut mixture.
- Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto the cookie sheet, about 2 tablespoons each.
- Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing them from the pan.