Delicious Grain Free Coconut Macaroon Cookies

189This cookie is a favorite for the Jewish holiday of Passover because it is grain free and grains are restricted during this festival. Macaroons are delicious to eat all year round, when one desires a lighter dessert. The egg whites provide protein and the coconut provides other nutrients. I have experimented with different recipes over the years and have settled on this one for a perfect and satisfying cookie every time! I use higher nutrient ingredients to increase its nutrition profile. 



  • 4 organic pastured egg whites (Vital Farms is excellent brand available in most cities)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3 1/2 cups unsweetened organic coconut flakes
  • 1 1/3 cup organic cane sugar


  1. Leave egg whites out at room temperature for 2-3 hours for quicker peak forming.158
  2. Beat together egg whites, vanilla and salt until soft peaks are formed.
  3. Slowly add sugar to the mix, and beat until stiff peaks form. If egg whites are cold this will take several minutes.
  4. Gently fold coconut into the mixture
  5. Place parchment paper on stainless steel cookie trays
  6. Bake at 325 convection for 15 minutes,  or at 350 in regular oven for 15-18 minutes
  7. Let cool and store in air tight container or freeze
  8. (note) Egg yolks are a powerhouse of nutrition, containing vitamins A, D and K2 among others, so be sure and eat these. They can be added to smoothies or cooked eggs. You don’t want to waste these.  See Vitamins A, D and K2  to learn more. Read Coconut, a powerhouse of delicious nutrition to learn more about coconut’s health benefits.

Yields: 32 large macaroon cookies

Written by Michelle, Holistic Health to Go



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