Dark Chocolate Macaroons, Paleo

These are super-easy, a Paleo version of that decadent old-fashioned macaroon made with evaporated milk and tons of sugar. But these are free of flour, gluten, grains, sugar and dairy. I made the Mexican Chocolate Macaroon variation below – it’s a spicy twist on the traditional treat. If you use one of the zero-glycemic natural sweeteners suggested, they’ll also be super-low in the carbs that cause weight gain. I used half Just like Sugar Table Top and half Just Like Sugar Brown – natural chicory root sweetener. Makes about 36 cookies.


Dark Chocolate Macaroons, Paleo




  1. Preheat oven to 325º F. Line 2 baking sheets with parchment paper.
  2. In a medium mixing bowl whisk together the coconut milk, egg, salt, vanilla, cocoa powder, oil, and sweetener to taste. Mix until smooth and creamy. Add the shredded coconut and mix with a spatula until well combined.
  3. Drop teaspoonfuls of the batter onto the baking sheet about 1 inch apart so they're tightly packed, and pleasantly irregular. They will not spread.
  4. Bake 18-20 minutes until the tops of macaroons are dry.
  5. Variation: Mexican Chocolate Macaroons:
  6. Add to chocolate mixture: 2 teaspoons cinnamon, 1 teaspoon Mr. Hagen organic decaffeinated coffee crystals, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon chipotle chile powder.

“Chemically speaking, chocolate really is the world’s perfect food.” ~ Michael Levine, The Emperors of Chocolate

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