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Egg-Free Coconut Macaroons

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan
These Vegan Coconut Macaroons are perfect for anyone who is allergic to eggs or is avoiding eggs. They have both a low-carb and an AIP option.
Print Recipe



  • Preheat the oven to 350°.
  • Line a cookie sheet with parchment paper or prepare by greasing. (I use baking stones that require no pre-treating)
  • In a heavy saucepan over medium heat, whisk together the coconut milk, sweetener, and salt.
  • Add flour and stir completely
  • Heat the mixture to a full boil and simmer for about two minutes or until thickened (if making chocolate version, add 2 Tablespoons cocoa powder to the mixture)
  • Remove from heat and stir in vanilla and coconut.
  • Drop mixture by heaping teaspoonfuls onto the baking sheet. I used a cookie scoop to make things quick and less messy (and it makes nicely shaped macaroons, too :-)!)
  • Bake for about 16 minutes, or until golden brown.
  • Cool on cookie sheet for a few minutes, then transfer to cooling rack.