About the Recipe

About 18 months ago I adjusted my diet significantly to address some health challenges. The program I’m following is called, AIP (the Auto-Immune Protocol). On this diet, I avoid any foods that could potentially cause my immune system to “overreact”, which includes:

  • All grains
  • Dairy
  • Anything artificial
  • Refined sugar
  • Nuts and seeds (including spices that come from seeds)
  • Nightshades (peppers, tomatoes, eggplant, potatoes, goji, chilies, etc.)
  • And more!

Needless to say, when I had my first craving for sweets – I had to get creative!

As a result, coconut macaroons, have been a favourite of mine over the last several months. Recently, I created a spiced up version to add some Christmassy flair! Now, I’m sharing it with all of you!

These are a great treat to bring to a holiday potluck, as they are quite allergen-friendly, easy to make, and delicious!

Let us know in the comments below if you try these tasty confections this holiday season.

Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Spiced Coconut Macaroons

Prep Time:
7 minutes
Cook Time:
8-18 minutes
Veronica Qubrossi
Total Time:
25 minutes

2/3 cup coconut manna (coconut butter)
½ cup maple syrup
pinch sea salt
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
1/8 tsp clove
1/8 tsp allspice
4 cups unsweetened shredded coconut

For AIP-compliant version: Omit the nutmeg, clove, and allspice, and double the cinnamon. The ginger is optional.

  1. Preheat your oven to 350F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large pot, over low heat, combine coconut manna, maple syrup, salt and spices. Stir regularly until coconut manna is completely melted. The mixture should resemble liquid caramel.
  4. Remove pot from heat, and add shredded coconut. With a flexible spatula, stir the mixture together until it is well combined. The coconut should be well coated, avoiding any dry spots.
  5. With an ice cream or cookie scoop, portion the macaroons. Spoon the mixture and pack down firmly into the scoop with your hand. Use the release to empty the macaroon onto your baking tray. You may need to reform the top slightly with your fingers.
  6. Once all the mixture has been portioned, bake for 8-18 minutes until golden brown. Timing will depend on the size of your macaroons. Smaller macaroons will take approximately 8 minutes, while larger “ice cream scoop” sized macaroons will take 17-18 minutes. Keep a close eye on your macaroons as they will go from golden to burnt quite quickly.
  7. Remove from oven, and allow macaroons to cool before eating.

Leave a Comment