Paleo Creamsicle Macaroons

Paleo Creamscile Macaroons from The New Yiddish Kitchen

Not to be confused with the French macarons, true macaroons are little snow mountains of goodness typically made with shredded coconut and egg whites. Naturally, the ingredients lend themselves perfectly to paleo cooking, so all you really have to do is adjust the sweeteners and create your own fun flavours. Today’s nut-free, gluten-free paleo macaroons are a guest recipe from the cookbook everyone seems to be talking about, The New Yiddish Kitchen.

Written by Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo, the cookbook is a fresh and healthful take on a beloved food tradition. Packed with over 100 traditional Jewish foods plus bonus holiday menus, this book lets you celebrate the holidays and every day with delicious food that truly nourishes. Enjoy these creamsicle flavoured macaroons from the book (for those not in the know, creamsicle is vanilla ice-cream with orange flavoued ice coat).

The New Yiddish Kitchen

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Creamsicle Macaroons from The New Yiddish Kitchen

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Simone Miller & Jennifer Robins
Servings: 18
Course: Dessert
Cuisine: Yiddish
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5 from 1 vote
Calories: 184kcal
Macaroons are little snow mountains of goodness typically made with shredded coconut and egg whites. Naturally, the ingredients lend themselves perfectly to paleo cooking, so all you really have to do is adjust the sweeteners and create your own fun flavours.

Ingredients 

  • 2 egg whites
  • 12 ounces unsweetened shredded coconut 340 g
  • 1 can full-fat coconut milk 14 oz. / 414 ml
  • 1/4 cup honey 60 ml
  • Zest of one orange about 1/2 tablespoon / 7 ml
  • 1 tablespoon orange juice 15 ml
  • 2 teaspoons vanilla extract 10 ml
  • Pinch of salt

Instructions

  • Preheat the oven to 350° F (177° C). Line two baking sheets with parchment paper.
  • In a medium bowl, beat the egg whites until medium peaks form.
  • In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
  • Fold the egg whites into the coconut mixture.
  • Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
  • Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
  • Tip: Don’t waste those yolks! Save them to make mayonnaise.

Nutrition

Calories: 184kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 160mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Keywords: healthy baking, desserts, Coconut, Sweets, Macaroons
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Paleo Creamscile Macaroons from The New Yiddish Kitchen

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

4 Comments
  1. Love the addition of orange to these! I definitely remember those orange creamsicles from my pre-paleo days…

    Are those grapefruits in the background? 😉

  2. Made these right away! So good. Didn’t have coconut milk so used coconut cream. Will be making these again!

  3. 5 stars
    I made some tonight with line instead of orange. So delish! Does anyone know how I can store these and how long they keep for and if they can be frozen ?

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