If you’re following the Autoimmune Paleo (AIP) diet, finding a dessert that checks all the boxes, delicious, satisfying, and compliant can feel like a challenge. But don’t worry, I’ve got you covered!
These coconut macaroons are soft, chewy, naturally sweetened, and completely AIP-friendly, with no eggs, no dairy, no problem.
Made with just a handful of simple, clean ingredients, they’re the perfect little treat to satisfy your sweet tooth without wrecking your gut.
Plus, they’re super easy to make. Whether you’re new to AIP or a seasoned pro, this is one dessert you’ll want to keep on repeat!
These are a delectable dessert for anyone who is on an autoimmune paleo diet. If you have multiple food sensitivities or if you’re working on overcoming an autoimmune issue, these are extremely easy and affordable to make.
- 1 & 1/2 cups shredded unsweetened coconut
- 1 pinch Himalayan sea salt
- 2 tbsps coconut oil
- 1/8 cup grade B maple syrup
- 1 tbsp vanilla extract if you’re following an AIP diet get one that is alcohol free.
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Pulse all the ingredients in a food processor until well mixed.
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Roll into balls and put on a baking sheet lined with parchment paper
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Bake at 350F for 10-15 minutes, turn the macaroons over half way through.
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Let them cool in the refrigerator & enjoy!
Note: a bit more coconut oil may be needed if the mixture is too dry
