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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Creamsicle Macaroons
Ingredients
- 2 egg whites
- 12 ounces unsweetened shredded coconut
- 1 14oz can full-fat coconut milk
- 1/4 cup honey
- zest of one orange about 1 tablespoon
- 1 tablespoon orange juice
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- 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.
Notes:
Kara says
Mine were also extremely liquified, BUT my new bag of shredded coconut was 4 oz short of what the recipe called for. I tried to overcompensate by adding small amounts of coconut flour to soak up the excess liquid but mine definitely weren’t able to be packed tight. The batter kind of just plopped on the pan and the egg whites and coconut milk mixture spread out all over the sheet pan. They did smell awesome, though, as they baked. They kind of look like lumpy disks out of the oven. I’ll try this again with more shredded coconut next time and maybe less coconut milk.
Heather says
I had the same results. What a failure. I’ve been baking for over 40 years and have had few failures like this.
Jessica DeMay says
I’m so sorry, Heather!
Angie says
This recipe should be removed from the internet! I just wasted a lot of ingredients and its a soupy mess! Now I read the reviews and the same thing happened to everyone. And yes I did use full fat coconut milk!
Jessica DeMay says
I’m so sorry, Angie! I’ll make a note on it so hopefully people don’t continue to have trouble! I hate seeing people not have success with my recipes.
Many Me says
I had a soupy mess as well. I started by baking half a batch and it looked awful. I added more shredded coconut and that made it wonderful. If the mixture looks soupy, just add an additional 8-10oz of the unsweetened shredded coconut.
Jessica DeMay says
Thank you so much for that tip!
Patti Von Laufen says
Just about finished baking, smells so good!
I substituted 1/4 cup of coconut sugar for the honey
and needn’t have worried about being too dry,
the consistency was perfect!
Thanks for this and all the rest of your recipes,
they’re always great.
Jessica DeMay says
You’re welcome, Patti! I’m so glad they are turning out for you! Thank you for trying my recipes and for the kind words! 🙂
Kimberly says
You really should update this recipe. The mixture is entirely too wet with the amounts you have given. Adding a NOTE at the bottom to add more coconut to mixture is inappropriate as this still does not address the correct amount needed to make these. If you do not have enough coconut on hand, you basically wasted ingredients!
Jessica DeMay says
Hi Kimberly- I’m sorry you had issues with the recipe. This is a recipe from a cookbook that I shared, so it’s not mine to change. Also, I made it exactly as written and it came out great. I think the added note helps and hopefully people read that before starting the recipe.