Coconut Macaroons Two Ways |

Coconut Macaroons Two Ways

Everyone with a Paleo food blog seems to have a version of coconut macaroons in their arsenal…after all, they are relatively simple to make and aside from a small amount of honey or sweetener, they are pretty harmless.

Coconut Macaroons Two Ways |

I’m definitely not a big fan of paleo-ifying every dessert known to mankind, and gluten-free (but grain-containing) recipes have their own issues.  Sometimes though, you’ve got to have a little fun.

As I was thinking how to spice these macaroons up, I just couldn’t make up my mind between a cocoa-infused cookie and something that had a vanilla base. So I divided the batter in half and made both (I just cut the spice quantities in half).

If you want to make only Cardamom-Cinnamon or only Mexican Chocolate, follow the individual recipes.

I wanted something different than just a spiced option, so adding cardamom (a completely underutilized spice, in my opinion) added a great dimension of flavor. (It’s one of the predominant flavors in chai tea).

For the chocolate, I blended cocoa powder with a hint of chili powder to give a slightly smoky depth.

I’ll admit to being less than stoked with the incredibly fine flake of the only unsweetened coconut I could find at the market. It made the texture less chewy than I’d like. My disher / scoop got all gummed up when I tried to portion it out. Regular shredded coconut is my preference.

Coconut Macaroons Two Ways |

Coconut Macaroons Two Ways

Course: Dessert
Cuisine: Gluten-Free, Nut-Free, Paleo
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 32
Calories: 58 kcal
Author: Steph Gaudreau

Coconut Macaroons Two Ways are relatively simple to make and have just enough honey or sweetener to make a wonderful treat.



For the Cinnamon Cardamom Macaroons

  • 2 egg whites
  • 1/4 cup honey
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1 vanilla bean seeds scraped out
  • 2 tsp ground cardamom
  • 1 tsp cinnamon
  • 2-1/2 cups shredded coconut

For the Mexican Chocolate Macaroons

  • 2 egg whites
  • 1/4 cup honey
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 1/2 tsp chili powder
  • 2-1/2 cups shredded coconut


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the egg whites and honey. Beat slightly until the white have lightened a bit.
  3. Add remaining ingredients and mix well.
  4. Refrigerate the mixture for about 30 minutes.
  5. Use a small scoop or spoon to portion out the macaroons. How small or large is really up to you. I used a 1.5 tablespoon disher / scoop which gave me about 16 macaroons.
  6. Bake for about 20 minutes or until just golden brown. Cool and enjoy!
Nutrition Facts
Coconut Macaroons Two Ways
Amount Per Serving
Calories 58 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g15%
Sodium 45mg2%
Potassium 49mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Vitamin A 15IU0%
Vitamin C 0.1mg0%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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9 Responses

  1. Got Mexican Choco’s done, look and taste great, used egg yolks for your Dairy-free Paleo Chia Pudding… ditto. And I am now in love with full fat Coconut milk, have some left for coffee tomorrow.

    Thanks, if I can’t mess these up well, no one can!

    1. Maybe I worded this a bit oddly, i.e. these were fail proof even for a novice, and I am ready to get the cardamon-cinnamon goin’ this week, thanks!

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Hi, I'm Steph!

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