Real Life Paleo

Creamy Coconut Chocolate Chip Macaroons

As we’ve discussed before, there comes a time, about once a month, when Stacy starts getting an uncontrollable urge to bake.

Unfortunately, what she wants is sometimes very vague and described in terms like “creamy” or “coconutty” or “chocolatey.” Then it’s up to me to make what she’s thinking about. Sometimes I hit it and sometimes, most of the time, I can’t figure out what she ever wanted.

This time, though, I knew exactly what creamy, coconutty, chocolatey thing she wanted. She wanted this recipe. Unfortunately, the almond flour was out on the autoimmune protocol.

But, we found this awesome recipe from on Stacy’s Autoimmune Protocol Pinterest Board and improvised with a few minor tweaks. The result? Nut-free, egg-free, seed-free, grain-free, dairy-free, refined-sugar-free FANTASTIC and ADDICTIVE cookies.

We’d been toying with the idea of using coconut cream concentrate or coconut butter as an almond butter replacement to get creaminess in baked goods.  We have a feeling you’ll be seeing this ingredient in our recipes more often, so we suggest you stock up now… we did!

An aside: what are macaroons? Well, simply speaking, they’re the cookies for which they invented almond flour! Traditionally, macaroons are whipped egg whites with almond flour or coconut. Instead of the whipped egg, we’re using the CCC. It’s in no way a traditional way to make a macaroon, but I feel that it fits the bill.

Not to mention, the batter is fantastic to eat. And there’s FIVE ingredients.

Creamy Coconut Chocolate Chip Macaroons



  1. ♥ In a medium mixing bowl, whisk together the coconut cream concentrate, syrup and salt until well combined.
  2. ♥ Fold in the coconut and chocolate chips.
  3. ♥ Use a rounded table spoon to form 1″ balls and press flat onto a baking sheet.
  4. Bake at 300 degrees for 25 minutes, until edges brown slightly; allow to cool for 10 minutes before removing from tray and shoveling in your mouth.

Makes about 24 cookies, after you eat 1-2’s worth of dough. Steps marked with a ♥ are for you to do with your child!  Keep at room temperature or chilled, as coconut cream will soften if warmed. However, these cookies are best eaten warm. You MUST eat them fresh out of the oven or warmed, or else the skies will open and terrible monstrosities will fall from the sky weeping for the great loss you’ve just experienced.

The resulting cookie is a very creamy version of the old chocolate chip recipe! And frankly, MUCH easier to make. It’s super kid-friendly and delicious. Not to mention, nut-free and egg-free for Stacy’s autoimmune protocol!

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  • Jan’s Sushi Bar

    Oh, my – I just had to wipe the drool off my chin. Oh, I can’t wait for this Whole30 to be over!!

  • Lauren

    LOL – I LOVE the thumbs-up photo. So serious, like, these are great. Now go away while I continue to demolish them.

    • That’s EXACTLY his face. He was so irritated I interrupted his cookie-nomming in order to take a photo 🙂

  • Wow! These look great. Rather than buying a jar of coconut cream concentrate or coconut butter (at least $12 for a 1lb jar) I make my own coconut butter. I can get organic dried coconut from the bulk bins at my local Whole Foods for $4/lb. Whiz it in the food processor until it turns to a liquid (15 – 20 minutes, let the motor cool off occasionally). I process no more than 3 cups of dried coconut at a time. That yeilds a bit more than 1 cup of coconut butter. Store in a clean glass jar at room temp. It will harden as it cools (just like coconut oil).

    • Oooo . . . I might have to try that!!

    • Sammy60

      Thank you, thank you, thank you!! I just bought a Cuisinart food processor and this will be it’s first test.

      • Tanya

        It works in my cusinart!!!!! Made some a couple weeks ago

    • Suzanne H

      I do two bags of Let’s Do Organic shredded coconut and get a full 16 oz jar. I have a KitchenAid 10 or 12 cup food processor and it has no problem doing this. Takes about 10 minutes.

  • Kim

    I make paleo style macaroons as well and I freeze them as soon as they’ve cooled. They thaw out beautifully! Do you think these would as well? Definitely want to try them but there’s no way my boyfriend and I can eat 24 at a time! lol

    • Haven’t tried it, but I don’t see why you couldn’t.

  • Lisa

    These look incredibly tasty! Thanks for posting with the recipe!! I’ll have to try these! 🙂

  • Just made these. Problems with getting them actually baked as the batter is so flipping amazing. So so so good. Thanks for sharing!!!!

  • Sarah

    These look amazing! I am planning to start the protocol after my birthday… One thing–I was surprised to see maple syrup allowed on the autoimmune protocol?

  • OH DEAR GOD YES! Thank you so much for posting this recipe!!! The only reason why these aren’t currently being stuffed in my face is because I’m out of maple syrup. I CANNOT WAIT TO MAKE THESE!!!

  • Jen

    YUM!! I made these tonight and I have already eaten WAY too many of them. They are a bit too salty and someone else I fed them too mentioned this as well. I will cut the salt in half the next time I make them. I also had to lessen the cooking time by a few minutes. The first batch came out a bit too brown and crispy, but still really yummy. I think 22 minutes ended up being perfect. Somehow I ended up with 34 cookies, so I must not have eaten enough of the batter before cooking them! 🙂 I just finished a sugar detox a couple of days ago, and these are the first treats I’ve made in about a month…I think I’m in trouble…haha! These will definitely be on my go-to list of recipes for sweet treats! Thank you!

  • I’m excited about all the nut free recipes!! My girls can not do nuts and it is hard to find sweets that are not nut based. Maybe there will be a ELAD #2 with more coconut based recipes 😉

  • sarah

    AHHHHHmazing! Thank you so much!

  • Lauren

    What are your thoughts about substituting honey for the maple syrup? ~ L

    • I made it with half maple syrup, half honey… I also could only find sweetened coconut shavings a my grocery store, so that may have made a difference too… but they came out really runny, I ended up cooking them in cupcake papers to hold them together. Taste was great though!

      • Staci

        from reading paleo recipes online, I figure there’s about a 75% chance you chose the wrong coconut product: you want a product with the coconut flesh included, coconut butter or creamed coconut (which comes solid in a brick-shaped BOX, you soften the inner plastic bag in hot water). both of those, along with the unsweetened shredded coconut, can be ordered from Amazon. 🙂
        Best of luck with future coconut recipes! 🙂

      • Hi Kira – some of our favorite coconut recipes can be found on Amazon, check the links in our sidebar to ‘Good Things to Eat’. Glad you enjoyed them!

  • jenn

    Going to the kitchen now!!!

  • Jenna | The Paleo Project

    Wow, your version looks amazing! Thank goodness for Pinterest – I’m so happy you found me 🙂

  • Guest

    I love these cookies! They are without a doubt the best paleo baked good I have had to date.

  • I absolutley love these cookies! They are the best paleo baked-good I have had to date!

  • Elaine

    These macaroons are the bomb. So delicious and simple. Can’t thank you enough for these since I am also on the AIP

  • sproutsmama

    delcious! i made these, and everyone (from 3 on up) loved them. will definitely be making them again!

    i used coconut butter since i didn’t have ccc, and i think they may have been a bit oilier that way. also, i didn’t have enough maple syrup so i added a bit of honey to the mix (not as AIP approved, i realize). after devouring the first tray out of the oven, i sprinkled about 2 tsp of coconut flour on the remaining batter, and i think those turned out even better since i was using coconut butter.

  • Hi I know this is an old post but I was wondering if you thought these re heat well so I don’t have to eat 24 in row. Or should I half the recipe?

    • We reheat them in the microwave with no issues!

  • Sarah

    Guys, these are AMAZING. The best paleo chocolate chip cookies I’ve ever had, and almost everyone can eat them! SO good, I can’t even tell you. Thank you for improving my life so much tonight 🙂

    If you haven’t made these, go do so. right now.

  • Amanda

    I CAN’T WAIT to try these, and my coconut cream concentrate just arrived! But can you tell me if you have any tricks to heat/mix it in the jar? Mine has separated and I’m not sure how to warm to get it dispersed again. I’m thinking making my own or the 7 oz packs I’d found on Amazon are easier than dealing with this 32 oz jar! Thanks!

    • We do ours in a water bath, there’s a video on Tropical Tradition’s site 🙂

      • Amanda

        Great – thanks for the tip!!

  • Yum! they look good! I made an AIP friendly sort of cookie thing, riffing off MerryandSimple’s banana coconut cookies and yall’s butternut ice cream! used 6 oz coconut cream, 2 cups roasted butternut squash and googobs of cinnamon (should have used some shredded coconut too, but they really hit the superspot! These might end up my oven after my birthday massage this afternoon! :}

  • Tara S

    I have coconut butter and was hoping to use that instead of CCC…one of the other reviewers mentioned using it and the cookies being a little on the oily side…how much of the coconut butter should I use to replace, do you think??

    • Tara we can only speak to how we wrote and tested the recipe, good luck with your adaptations and comment on the results for other readers if you figure it out.

    • Erin Cyr

      I always make them with coconut butter I make at home and don’t change the recipe at all. They are so awesome!!

    • The recipe links to a specific brand of CCC and it says, “Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as coconut butter.” So it seems that CCC = regular coconut butter! I know your question is three years old now but I thought I’d throw this out there for anyone else wondering. 🙂 I’m going to be making these soon! Can’t wait.

  • Tracy

    Thank you for this recipe! These are probably my favorite cookie I’ve made and so easy! Even my husband who “doesn’t like coconut” liked them. They are delicious warm but I kind of like them cold from the fridge too 🙂 thanks again!

  • Robin

    I just made these and they are in the oven right now! The only problem I had was that the batter was too runny. I used 1 cup of coconut cream (the can did not mention concentrate) so maybe that is why. It is my first time using coconut cream. There was a small amount of liquid on the bottom of the can and I mixed that up with the solidified coconut, so maybe I should not have done that. In the end, I just added extra coconut and chocolate to thicken it up. Can’t wait for them to get out of the oven! Thanks for the recipe!

    • coconut cream and coconut cream concentrate aren’t the same things – so definitely different. hope they’re still good!

  • Davida

    These sound good, but that is a LOT of sugar (162 g. in the syrup alone…I’m diabetic). Do you think xylitol will work in this?

    • We’ve never used xylitol in our baking and don’t have much experience with calorie-free sweeteners. We designed this recipe to have about the same amount of sugar per cookie as a banana, which it does without the chocolate chips. That said, people have had success with replacing maple for xylitol, so I believe you could probably do that with no issues. Good luck!

      • Davida

        Thanks for your reply. I can’t eat bananas- my blood sugar skyrockets over 300. 🙂 I’ll try it one day with xylitol when I can get my hands on some coconut cream. 🙂

  • Kristin

    I have made these twice and they are wonderful!

  • Janene

    These look great, but don’t the chocolate chips have milk in them?

    • Not if they’re dairy free chocolate chips like Enjoy Life.

  • Janene

    Oh, never mind… I see the link to the dairy-free ones!

  • Tanya

    Omg. So good. They’re not even out of the oven yet and I’m already stuffed from eating the delicious dough. Mmmmm.

  • These are absolutely delicious thank you! I baked mine for only 20 minutes and they were getting golden. Yum!

  • Erin Cyr

    These are my go to cookies to bring to parties. They can be made quickly, in different sizes, and make beautiful little ice cream sandwiches! Kids and adult love them.

  • Deb Ward

    I accidentally made a completely different cookie by warming my coconut cream. It was too cold to mix well, so I warmed it a little. Without thinking about it I dumped in the coconut and chocolate chips, which immediately melted. So I ended up with a chocolate macaroon. It was awesome. Delicious in an entirely different way than the original. So–two incredibly delicious cookies from the same 5 ingredients!

  • tieralezlie

    I just made these and the only word of advice I have for anyone wanting to try them is to put a batch in the oven before you taste the “dough”! I would have eaten it all with a spoon! Oh my gosh.

  • Faith Mitchell

    I have tried and failed with so many paleo treats. But these are fabulous! Easy to make, and so delicious!

  • Matina

    Hello, I would like to ask if these would be okay without the maple syrup? Because I can’t eat any kind of sweetener. Perhaps with some mashed banana? Thanks.

    • We use bananas lots of times as sweeteners in our desserts, so maybe it would work, but I would bet the consistency would be different. Just let us know if it works out!

  • Leah

    Finally tried these today! These cookies are, without a doubt, the BEST paleo treat I’ve ever made. Thank you for this amazing recipe!!!!

  • I’ve made at least 5 different paleo coconut macaroons and these are by far my absolute favorite. These are the closest in flavor to an actual cookie. I made a double batch last weekend and they were gone in two days.

    Also, just because different brands of coconut can be temperamental, I wanted to let others know that I used Let’s Do Organic creamed coconut, Sprout’s store brand unsweetened shredded coconut and they turned out amazing! Also used Kirkland’s Signature grade A maple syrup (I don’t like grade B) and I added 2 teaspoons pure vanilla extract.

    I can hardly stop myself from eating these raw, the batter is so good! Thank you so much for sharing this recipe!!!

  • Myg

    These, without question, are the best paleo cookies anyone has ever invented. And I’ve tried a lot of them. So simple, so delicious. Thanks for inventing and sharing.

  • Tracy

    These are SHUT UP awesome. Thank you!

  • Sorry, Mercola holds little weight as a scientific source on this blog. We prefer Sarah Ballantyne.

  • Jerica Varney Sifuentes

    I’m confused, do these turn out more like macaroons, or macarons? That extra o makes a difference! Although, either way, I bet they’re tasty!

    • Hm, perhaps you know something we don’t. We see that the spelling of macaroon is in fact macaroon with two ‘o’s’. Is there a version with one ‘o’ you are familiar with?

      • kellyww

        I think @jericavarneysifuentes:disqus is referring to the colorful, meringue-based French Macarons vs. a coconut macaroon…

        These look so yummy! Thanks for the recipe!

    • kellyww

      These are more like the traditional coconut macaroons, not french macarons…

  • Jessica Romeo

    Wow these sound amazing!! How can you get coconut cream concentrate? Any substitutes for that?

    Jessica @

    • Yes, we have the recipe in Real Life Paleo. 🙂

  • Maria Jose Mora

    Hi there, I dont think i would be able to find coconut cream concentrate. Do you know what could I replace it with?
    Maria Jose M

    • It’s linked and available online – but we also have a recipe to make your own in our cookbook, Real Life Paleo.

  • Maria Jose Mora

    I live in Costa Rica, do you ship your book over here?

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  • Natasha A.

    Wow. These were fantastic! They remind me of a Bounty chocolate bar! <3 Thank you!

  • Staci ‘Grainne’ Corcoran

    These are actually a bit too sweet for me, has anyone tried them with less maple syrup?

    • It’s pretty forgiving as far as a recipe goes, I’m sure you could halve it and still make it work.

      • Staci ‘Grainne’ Corcoran

        Great! and thanks for the quick response! I’ll give away last night’s batch and make myself some less-sweet ones. 😉