These easy to make Paleo Mocha Coconut Macaroons are a deliciously decadent, yet healthy snack or post-workout treat! Made with wholesome ingredients, grain free, dairy free, and refined sugar free.
I couldn’t be happier that Spring has finally shown itself around here, after what seems like MONTHS of dark, cold, and, um, a LACK of motivation to get out and run. I can’t be the only one who’s been dealing with this! A few years ago I would’ve laughed at my “laziness”, but, I’ve since found that sleeping when it’s dark has some appeal. As they say, the struggle (of winter fitness) is REAL!
Plus, there’s just nothing like those first few runs of Spring, when you don’t have to force yourself outside, but rather the weather makes it an actual pleasure to be out there, doing whatever it is you like to do. I’ve had a solid 2 weeks of consistent running and I already feel a boost in my body and mind.
It’s funny that even after just 2 weeks, I’m already noticing a increase in appetite. It’s a good feeling, if you like eating, that is. And does anyone NOT like eating?! Especially if we’re discussing yummy post-workout snacks such as these mocha coconut macaroons.
Cococnut macaroons are always made with egg whites, in fact, one of the reasons I hestiate to make them often is because it makes me sad to waste the yolks! I’m not sure why it never occurred to me to use 100% liquid egg whites as an alternative, but, I tried it out for chocolatey, mocha treats and it worked perfectly. Big score for AllWhites 100% liquid egg whites™!
Aside from just macaroons though, AllWhites 100% liquid egg whites has so much to offer for your baked goods, smoothies and more. AllWhites 100% liquid egg whites is a convenient source of lean protein – ideal for providing you the energy you need for everyday. You can use them in baked goods or whipped up into smoothies (and everything in between!) Additionally, AllWhites 100% liquid egg whites:
- Contains 100% real liquid egg whites
- Rich in protein
- Less than 1% carbohydrate content
- Each serving contains 5 grams of protein, 0 grams of fat and 25 calories
- Pasteurized for safety. You can enjoy AllWhites uncooked, in salad dressing recipes, shakes, smoothies, desserts like tiramisu and more, without concern for food borne illness.
Are you ready for more deliciously healthy news?! Because it’s GIVEAWAY time! One lucky winner will received a Caphalon Non Stick 12″ Omelet Pan w/ cover (this happens to be my go-to egg pan – love it!!)
To enter the giveaway, simply tell me in the comments section what your favorite omelette is! I’ll try not to keel over in extreme hunger reading all of your answers 🙂
Back to baking! What I really love about these macaroons, besides the fact that they’re super chocolately and healthy too, is how they come together in a blender or food processor fast, and are ready from start to finish in 30 minutes.
If you want to get triple chocolatey (I often do), you can even dip them (or drizzle them with) your favorite dark chocolate, melted with just a bit of coconut oil. Are you craving thse already?! I’m ready to bake! Let’s get going!
Paleo Mocha Coconut Macaroons
Paleo Mocha Coconut Macaroons
- 4 oz unsweetened organic baking chocolate chopped
- 1 tsp organic coconut oil
- 1/2 cup plus 1 tbsp raw honey
- 2 cups finely shredded coconut
- 3 tbsp raw cacao powder
- 1 tbsp espresso powder or, omit for a simple dark chocolate version
- 3/4 cup AllWhites 100% liquid egg whites
- 1 tsp pure vanilla extract
- 1/8 tsp sea salt
- Optional melted dairy free dark chocolate for drizzling
Melt unsweetened baking chocolate with coconut oil in the microwave for 20 second increments, in glass bowl, stirring after each one, until nearly melted. Stir to melt completely.
In a blender or food processor, process the shredded coconut with honey until combined, then, add in cacao and espresso powder, salt, vanilla, melted unsweetened chocolate mixture, and egg whites. Process until well combined.
Line one or two baking sheets with parchment paper. Using a cookie scoop, make 16-18 mounds on a large parchment lined baking sheet, they can be place close together since they don't spread.
Bake in the 325 degree oven for 15 minutes, remove and cool on baking sheet. Drizzle with melted chocolate if desired, and enjoy!
For more information of AllWhites 100% liquid egg whites, visit their website, like them on Facebook and follow them on Instagram, Twitter, and Pinterest!
Remember to enter the giveaway for one Caphalon Non Stick 12″ Omelet Pan w/ cover – just let me know in the comments section what your favorite omelette is!
This is a sponsored conversation written by me on behalf of AllWhites Egg Whites. The opinions and text are all mine.
Reader Reviews & Comments
Sarah @ cookathome.info says
My favorite omelette is a mixture of spinach, tomatoes, celery and bacon, sometimes zucchini or even green beans thrown in for good measure. Or just a pile of roasted veggies with eggs. And top it off with some salsa and tahini … maybe that’s where I’m just really strange!
My favorite omelette is a mixture of spinach, tomatoes, onions, cheese and bacon. Yummy!!
Judith Edelman says
Hi, Michelle. My favorite omelette takes inspiration from the Spanish tortilla. Potatoes (or sweet potatoes) sautéed in olive oil and smoked paprika, crisp bacon (the double kiss of smoke from the bacon and the paprika makes me swoon), and a handful of arugula for that peppery hit of freshness. If I’ve got them on hand, I might throw in some sautéed mushrooms for some umami love. And most important I never overlook that omelette. Gently set on the outside, a hint of creamy moisture inside and it’s done. I’ve made myself hungry–better go make one now… Thanks!
Barbara OConnor says
My favorite omelet is spinach, ham and swiss cheese!
My favorite omelette is the one my husband makes for me. Let me preface this with I hate eggs but somehow he gets me to eat his eggs. Weird I guess! He makes a special omelette with turkey bacon, scallions, tomatoes, mushrooms, spinach, roasted red peppers and a little salsa on the side. It is fantastic! Wish I had one now!
Don Cameron says
What would be the equivalent number of regular egg whites in this recipe if I elect not to use the prepared version? (Not sure I’ll have a use for the rest of the carton!)Thanks.
4 egg whites equals the 3/4 cup 🙂
Jolene Johnson says
My favorite omelet ingredients are green and red peppers, cheer, spinach, and uncured bacon. And now I’m craving an omelet, lol. Thanks for the giveaway and that delicious recipe I’m going to need to make ASAP! ?
Jolene Johnson says
Well, that was supposed to say cheese, but I guess cheer is a good ingredient too, haha! Hmm, I need some more coffee.
Michelle Bentley says
Favorite omelette? I have to choose 1? LOL, Omelets are a favorite go to breakfast, I usually use one whole egg, and then a couple of extra tablespoons of All Whites for extra protein, and well, more omelet! I add whatever veggies I have, but a favorite is spinach, mushrooms and red peppers.
Nancy Heab says
My to go omelete is made up of spinach, bell peppers, chives, bacon, & cheese.Thanks for the giveaway.
Leah H. says
I love an egg white omelet with turkey, avocado, spinach and tomato!
Casey the College Celiac says
These look absolutely SCRUMPTIOUS! And I love an omelette loaded up with tons of veggies. I also like putting a southwestern spin on it with black beans and guac on top 🙂
mmm these look scrumptious! My favorite omelette is one with mixed greens, onions, garlic, mushrooms, sundried tomatoes and nutritional yeast! Yum
I could devour these macaroons! My favorite omelette is made with lots of bacon, mushrooms, tomatoes, green onions, cheese or vegan cream cheese, salt, pepper, garlic, and Bragg’s Seasoning mix. In the warmer months, I like to add thinly sliced zucchini.
Rana Durham says
i love an omelete with spinach, onions. tomatos and turkey ham and lets not forget the cheese.
Fresh herbs and whatever other produce is ripe from the garden!
Good job says
Good post, keep
My favorite omelette? Hmmm…I would say one with black beans, tomatoes, onions, bell peppers, and sometimes mushrooms (or a combo of any of these). It definitely has to be topped with avocado slices!
I’m in LOVE with curry! So..I mix 4eggs with Curry powder, cumin,crushed red pepper. Gee in 12inch pan. Pan on low,melt gee.ADD eggs. microwave, some onion, bell pepper till soft. set aside. microwave lots mushrooms till almost cooked. Onion, bell pepper and mushrooms in bowl,sprinkle turmeric & more Curry over begs . Stir gently till incorporated. Dump on 1/2 of eggs; top with 1/4-1/2 cheese of your liking.. I like sharp cheader!!With spatula fold other 1/2 Of eggs over to cover. Cover pan & remove from heat till cheese is melted. When melted , cut in 1/2. Serve each 1/2 on plate with “Franks” hot sauce,or your favorite salsa!!?ENJOY?!!!
Gigi Clark says
I loved chocolates. I need more more more chocolate NOW. I’m gonna try this now. 😀
Kathy Ranger says
I would have to say my favorite omelet would be the basic ham, egg, cheese and green onion topped with tomatoes. doesn’t get any better than that!
I agree that’s such a good combo 🙂
Jo Domina says
Could you make this recipe with a granulated sugar substitute such as erythitol to make diabetic friendly?
Cada crema está indicada para un género de piel.
Mary Jane says
I just made the Paleo Mocha Coconut Macaroons and they turned out flat as a pancake. What a disappointment!!! I followed the directions to a “t”. I’m thinking maybe flour was mistakenly left out of the recipe? Thanks for any advice you can offer.
Rose McAvoy says
I just tried to make these, doubled the recipe. There is waaaaayyyy too much liquid. I poured in the egg whites and a few moments later they were leaking out of my food processor because I didn’t realize I had exceeded the liquid max.
I had already used a cup of raw honey and melted the chocolate so I was $$ invested in seeing things through.
I stirred in the melted chocolate and had something about the consistency of cake batter so I poured it all into a parchment lined cake pan.
I’m kicking myself for not cross-checking before starting but after everything was in the oven I looked at some non-paleo recipes. Martha Stewart’s recipe uses 3 egg whites which would be about 3 TB (no where near 3/4 cup!) for slightly more coconut.
After baking 15 minutes it was clear there was no hope of the mixture setting up. I swirled 1/2 cup of arrowroot flour, about 1/2 tsp of baking soda, and a little more salt into the batter. I baked the new mixture for another 35 minutes.
The result has a little bit of body but must be served and eaten with a spoon. It’s super rich.
I’m frustrated because this was supposed to be a make-ahead dessert for our family reunion, now I need to come up with a new plan as I’ve used up all my ingredients.
I love this, not only is it Paleo but also macro friendly!
This recipe looked awesome but was a complete disaster. I was so disappointed to open the oven and have a tray full of what looked like a completely flat brownie.
Unfortunately the texture makes them not serve-able as a brownie – what a waste.
Any recommendations for how to fix?? I’m curious if the sponsor ingredient AllWhites Egg Whites are the problem.
Arslan Masoud says
It looks very delicious. I hope there will be a great dessert in the food.