Vanilla Bean Coconut Macaroons (GAPS, Paleo & Primal)

on May 23 | in Recipes | by | with 53 Comments

Note from Heather: This is a guest post from Jenni at The Urban Poser- one of my favorite bloggers! Back when we lived in Texas she’d stop by sometimes with a sample from her kitchen . . . oh my can this girl cook! Thank you Jenni, for posting at Mommypotamus today!

Over the past year and a half, my culinary lifestyle has changed….. dramatically! I used to be the girl that was always getting voted “most likely to open up a French bakery” or some similar kind of title, and oh the things I could make: From dainty little petite fours, cream puffs and fancy cupcakes, to full sized, towering and ornate wedding cakes. Baking was my greatest joy! Up until, that is, the point that I became suddenly and severely allergic to nearly every ingredient involved! These allergies didn’t just make me feel badly, they affected every area of my life….even down to my ability to walk!

But I’m not going to tell you that story today. It’s a long, laborious one and honestly, who wants to hear all that depressing stuff anyway? Instead, I’d rather focus on my most current obsession which involves, that’s right…. BAKING! Yes, you read that right: I’m still obsessed with baking. Sure, life did throw me a bit of a curve ball and for about a second I thought my baking days were over, but as Winston Churchill says….

“The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.”

So in this case I chose to be the optimist, which really isn’t that like me at all, but boy am I glad that I did. There was definitely an adjustment period to all the different baking mediums that I had to work with, but on the other side of it our home was once again filled with wonderful baked delicacies such as . . . cinnamon  rollsraw carrot cake ballsdonuts, oatmeal crème pie cookiesfluffy pancakeslemon tartsmarshmallows, cup cakes and more. All free of grain, dairy, refined sugars and added starches. I even got to make a fancy little “smash” birthday cake for a friend’s darling little girl! It has been quite the challenge, and admittedly it took a while, but eventually the ‘old me’ began emerging again, only now it was a better, more settled and VIBRANT me!

The recipe that I picked for you today is a favorite in our house. It harks back to the days when I couldn’t yet have eggs (which REALLY made the baking thing more insurmountable), but even without eggs, these little macaroons definitely hit the spot! I think you’ll enjoy them as much as we did…. (And still do!)

Egg Free, Vanilla Bean Coconut Macaroons (Raw or Baked)

Ingredients:

  •  3/4 cup very fine ground blanched almond flour (like Honeyville, or homemade)
  • 1 1/2 cup dried, shredded unsweetened coconut (I like “Let’s Do Organic”)
  • 1/4 cup plus 1-2 tablespoons raw honey (the lighter the mellower, orange honey is my favorite here)
  • 1/4 cup coconut oil (where to buy coconut oil)
  • 2 teaspoons GF vanilla extract
  • 1 vanilla bean pod scraped (optional)
  • Pinch of unrefined sea salt (where to buy salt)

Directions:

  1. In a bowl, combine the almond flour and coconut.
  2. In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended.
  3. Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps to get the vanilla bean seeds distributed throughout the “dough”)
  4. Using a rounded “measuring” tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.
  5. Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy. For raw macaroons, place in your dehydrator until they are slightly dry on the outside, soft and chewy on the inside. Times will vary depending on the dehydrator and temp used.
  6. Allow the macaroons to sit for at least 15 minute before transferring. They will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled.

Recipe doubles easily! Makes about 1 ½ dozen

 

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53 Responses to Vanilla Bean Coconut Macaroons (GAPS, Paleo & Primal)

  1. Shalonne says:

    Hi – do you happen to have a version that uses all coconut instead of the almond flour? The whole “soaked and dried” aspect to eating nuts really makes me just want to stay away from them in baking as much as possible and try to build up recipes that don’t depend on nut flours, other than coconut. Thanks!

    • UrbanPoser says:

      I do not. I am sure that one can be done with coconut flour or straight coconut, but this just happens to be the recipe I created. Perhaps you should stick with the more traditional macaroon made with egg whites, or trying playing around with coconut flour. However, you would use much less of it than the almond flour. I would love to hear the results if you do try it.

      • Shalonne says:

        Thanks very much! I’m still a very much “by the recipe” baker and experiments have not gone very well – I can cook a meal with nothing more than a vague idea of what I want to eat, but creative baking seems to be much more difficult for me :)

  2. Heather says:

    Thank you so much, Jenni! I absolutely love simple recipes like this because the kids can help without me feeling stressed about it :)

  3. Sarah says:

    Shalonne,
    I would imagine you could use coconut flour instead. Perhaps, because of it’s tendency to soak up moisture much more than almond flour, less would be necessary.

    • Absolutely worth the try, Maybe start with half the flour, add as you need to. You want the dough to be wet enough that it can hold a form, but not so wet that you can’t get it to tap out of the measuring spoon. Seriously would love to hear the results. Some others on here would too!

  4. Have you ever tried coconut flour instead of almond?

  5. Amy Rudolph – Someone asked Jenni (aka The Urban Poser) in the comments on the post also. She hasn’t experimented with coconut flour for this recipe, but if you do I’d love to know how it turns out!

  6. Jacqueline Dyck via FB says:

    These look amazing!

  7. Kristen says:

    Thanks so much for this recipe! Just a few days ago I was munching on a brand of store bought gluten free/vegan/raw macaroons and thought to myself, “Gee, I could make these!” I was planning on experimenting with the ingredients on the package to see what ratios would work. Your recipe is the ingredient list I was going to try – perfect timing! I know they are going to taste fab! :)

  8. Megan Alba says:

    Oh. My. Gosh. Thank you for this! I was just diagnosed with an egg allergy and I looooove my desserts. It’s been hard finding sweet options that don’t call for a million eggs in every stinkin’ recipe!

    How did you overcome your egg allergy? GAPS?

    • Megan, it was one part GAPS and one part awesome doctor! But yes, over time as I healed I was able to eat eggs again. And there was MUCH rejoicing in our home. I agree, it was so very hard to find egg free recipes. Almond and coconut flour just seem to work best with eggs them. I hope you enjoy these! They are pretty versatile. We add cocoa to them too, minus a bit of almond flour. It’s like a coconut brownie.

      • Kika says:

        We have both egg and almond allergy in our home (darn it all). I might try this idea with a different flour too.

  9. Johanne says:

    Hi!!

    Is it possible to skip the vanilla bean ingredient? Add more vanilla extract?

    • Johanne, Absolutely! Although I don’t think you would need to add more the vanilla. To be honest, the vanilla bean doesn’t really add THAT much vanilla flava, since it has not been heated in a liquid. Mostly it makes for a nice exotic name and pretty speckles throughout the cookie. YEP, I am than vain.

  10. Lisa Raphael Bogaert via FB says:

    Is the vanilla bean pod necessary? I have everything except for that.

  11. Lisa Raphael Bogaert – Jenni says it’s not necessary, yay!

  12. Amy Jo via FB says:

    these are sooooo good!!!!!!! just made a batch!

  13. Johanne says:

    They really are amazing!!!

  14. Rachel says:

    Wow, these look delicate and delicious. I will be making these as soon as I finish my current Whole30!

  15. [...] recipes I’m definitely trying soon in my own kitchen: Mariscada (Portugese seafood stew), Coconut Macaroons, and a reader, Nav’s recipe for homemade paneer to put in my Indian Creamed [...]

  16. Christina says:

    I just wanted you to know that I made these. I am not gluten free, egg free, GAPS, primal, etc. I try to eat whole foods, so “alternative” recipes intrigue me and I try them for fun. The verdict? They are one of the most delicious desserts I’ve ever had!

  17. Ryan says:

    They look delicious but they’re not primal at all. You can use the term, but dietarily, Aajonus used ‘created’ the primal diet, the book that was recently written about ‘primal’ whatever is a new comer.

  18. Kirsten says:

    yummy. I have made macaroons in my dehydrator with success as well. I even have added lemon curd dab on the top it was good… I want to try jelly next

  19. Carol says:

    I just made these not realising that the oven temp is fahrenheit not centigrade :-/ They are very brown! Fortunately I noticed them before the 45 minutes were up otherwise they would be black. I wish the world would only use one set of measurements for everything!
    General consensus is that they are yummy anyway even if overly browned :-D Definitely will try them cooked at the right temp…

  20. Jessica says:

    These are AMAZING. I was making them to share, but I’m not sure if they’re going to make it out of the house… :)

  21. [...] do not have eggs. I finally found a recipe that looked pretty similar. You can read that recipe here. The only difference was the sweetener. Hail Merry uses maple syrup. The recipe I found used honey. [...]

  22. Kali says:

    Yep – just did this too. Expensive ingredients, rather black….. :-(
    I don’t suppose you could update the recipe for those outside the USA to specify Fahrenheit….?! I must say, the raw ingredients did smell delicious so will try this again.

    • Heather says:

      Kali, I am so sorry! I thought that last one was just a fluke from reading over the instructions too quickly but now I see that it was the instructions that were flawed! It has now been corrected to specify temps for Fahrenheit and Celsius.

  23. Zuze says:

    Hi Heather! what are the 2 extra tablespoons of honey for? or do you just add them at the same time as the 1/4 cup? thnx so much for this recipe, i too love the store brought ones but find them way too pricey. xxx

  24. Liz says:

    Oh my god . . . these are to-die-for delicious! Thanks for the recipe!

  25. [...] to The Urban Poser which created the recipe and has many other amazing paleo treats or hop over to Mommypotamus where the recipe is posted and where there are even more yummy things! Don’t blame me if you [...]

  26. [...] You see, last year Jenni of The Urban Poser stopped by to share her scrumptious recipe for these vanilla bean coconut macaroons. Simple, elegant, and quick, they’ve become my “go to” for special occasions both [...]

  27. Mary says:

    Love your simple but delicious and nutritious vanilla macaroons and lemons macaroons,, I would like to use cinnamon and or a pinch of clove
    Instead of vanilla or lemon oil… Since cinnamon is a dried ingredient…do you have any advice… Thank you,
    Mary

  28. […] Cut the end off, squeeze it like a toothpaste tube to remove the pods, and then use them to make vanilla bean coconut macaroons or some other delicious treat. Of course, if you buy the vanilla bean set I mentioned earlier you […]

  29. […] Cut the end off, squeeze it like a toothpaste tube to remove the pods, and then use them to make vanilla bean coconut macaroons or some other delicious treat. Of course, if you buy the vanilla bean set I mentioned earlier you […]

  30. Linda says:

    Just ifnished baking and they ran all over the place. Measurements were good. I am an experienced grain free baker…The macaroons held their shape but lots of coconut oil and honey ran all over.

  31. […] recipes were from Practical Paleo, by Dianne Sanfilippo if you want to try them yourself.  I made coconut macaroons on a recent baking whim and would also highly recommend them.  Also, a simple Google search for […]

  32. bailee says:

    I just made these yesterday and they are DELICIOUS! I used sweetened coconut so I only did about half the honey. Still tasty, and I added a small piece of dark chocolate to each one after baking. I was nervous when they came out of the oven looking mushy, but they are so good, and simple!

  33. Lindsey says:

    Thanks for sharing this recipe! I omitted the optional vanilla bean, but used all other ingredients as listed. I used a glass baking pan, so I needed to keep them in the 195 degree oven for about 55-60 minutes to get the bottoms golden. I absolutely agree with Jenni that these are much better chilled. We plucked a few off the baking pan last night and they were OK in consistency and taste, but after spending the night in the fridge…YES!!! Will definitely make these again. I think they would be perfect for a tea (not that I’ll ever be with it enough to have a tea at my house!) or a birthday party as a side dessert. I also think they would look really pretty tied up in a box as a Christmas present. Happy macarooning!

  34. […] adapted for numerous flavors. Jenni has a chocolate macaroon version at Against All Grain and a vanilla version (it contains almond flour). Heather at Mommypotamus has a lemon version (which also contains […]

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