Looking for a classic dessert to offer even your pickiest guests? Welcome to the club. You’ll love this find. These are Classic Coconut Macaroons that will satisfy every taste and diet requirement around. They are gluten-free, wheat-free, sugar-free, egg-free, soy-free, corn-free, even refined sugar-free. Wow, that’s a lot of free stuff.

And best of all. they’re bite-sized, which makes them addictive. Enjoy these perfect coconut macaroons for Passover and every day too because this popular recipe is not just the sweet treat you’ll crave but they also happen to be healthy too. What could be better? These macaroons combine both ground almonds and coconut for an ultra-chewy base you’ll love. Get ready for a tasty treat that’ll satisfy all taste buds.



3/4 cup (135 g) natural raw (skin-on) almonds, preferably organic

2 Tbsp (30 g) finely ground flax seeds or flax meal

1/8 tsp (.5 ml) fine sea salt

2 cups (135 g) unsweetened shredded coconut, medium shred

1/4 cup (60 ml) coconut nectar

1/4 cup (60 ml) light agave nectar

20 to 25 drops pure plain or vanilla stevia liquid, or to taste

1/4 cup (60 ml) smooth natural cashew butter (you can substitute this one for tahini after Passover!)

1 tsp (5 ml) pure vanilla extract

1/2 tsp (2.5 ml) pure coconut extract (optional)


Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.

In the bowl of a food processor, whir the almonds, flax, and salt together until they resemble a coarse meal, about the texture of cornmeal without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.

Next, pour the coconut nectar, agave nectar, stevia, cashew butter, vanilla, and coconut extract, if using, over the dry ingredients.

Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together, to avoid grinding the coconut too fine.

Using a small ice-cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicone spatula) and flatten the cookies slightly.

Bake for 10 to 12 minutes, rotating the cookie sheets about hallway through baking, until the cookies are deep golden brown on top. Cool completely before removing to a rack (the cookies will firm up as they cool). Makes 14 to 16 macaroons.

INSIDER TIP: Go ahead and make a lot and freeze them. They’re just as delicious later.

Ricki Heller, PhD, RHN, is a cookbook author and expert recipe developer who wrote Living Candida-Free and Naturally Sweet and Gluten-Free.

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