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Coconut macaroons bring a taste of the tropics to your dessert plate. With the addition of fresh vanilla bean to this recipe, you will enjoy a hint of vanilla in every bite of coconut.
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This recipe is delicious and easy.
I made my macaroons about 1 to 1-1/4 inch, and it made a LOT more than12! More like 36!
These kept for 2 or 3 days on an uncovered dinner plate. We covered some of them and they got soggy.
I will make these again. Next time I’ll try vanilla extract instead of the vanilla bean.
Made this for Easter. My oldest dd LOVED them. She even wanted the recipe to share with her friends. I did drizzle some melted bittersweet choc chips mixed with coconut milk on the top. Will definitely make again.
I made these today and something went terribly wrong. It could be that I used organic coconut flakes, not shredded and not sweetened and I used organic vanilla instead of vanilla bean pod, I’m not really sure which one was the problem or both. They were very flat and did not hold together well. They did tasted like coconut custard, not a bad thing, they just didn’t look like a cookie. Any advice would be appreciated and I’m willing to give it another try! Thanks!
These are absolutely delicious – and very easy to make. Dipped the buttom of mine in dark chocolate 77% – which goes really well with the maple/coconut sweetness!
Tasty desserts/cookies with only 4 ingreedients will always become a stable in my kitchen 🙂
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