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I love to make macaroons… especially when they are delicious,  gluten and dairy free, and easy to make! (I’ll be the first to admit I’m a much better cook than baker, so these easy macaroons made me a very happy nutritionist!)

The coconut in these macaroons was entirely unsweetened so I chose to use honey to add a little sweetness (you always want to add your own sweetness, so that you are in control of how much you’re adding- it’s always a good idea).

Enjoy these yummy treats! You can even dip them in melted dark chocolate to make them extra decadent.

  • Prep time: 10 minutes
  • Total time: 25-30 minutes
  • Makes: 10-12 cookies


  • 1 1/3 cups shredded coconut
  • 1/4 cup coconut oil
  • 7 Tbsp almond meal
  • 1-2-1 teaspoons vanilla (depending on how much flavor you want it to have)
  • 3-4 Tbsp honey
  • Dash cinnamon


  1. Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Combine ingredients in a food processor and let the machine run until the mixture has begun to stick together (less of a dusty texture).
  3. Using a mini ice cream scoop, scoop cookies out and place on lined baking tray.
  4. Place the tray in the oven for 7-10 minutes (be careful not to over-cook or the cookies get dry).
  5. Enjoy!