Paleo Macaroons, without eggs!
Banana bread is one of my other favorite fall/winter flavors. When I was little, my mom made her homemade banana bread at least a few time every month. My sister and I always got the most important role in the preparation: mashing the bananas with a fork. When the bread was done, we could never wait for it to cool to a reasonable temperature before digging in.
I think this recipe will make almost everyone happy, since it is grain, dairy, nut, AND egg free. It packs well in a lunchbox if it is in a container with firm sides (not a plastic baggie).
This recipe is inspired by Jenni’s brilliant pumpkin macaroon recipe at The Urban Poser. Jenni deserves all the credit for creating the base for this egg-free macaroon, which have been adapted for numerous flavors. Jenni has a chocolate macaroon version at Against All Grain and a vanilla version (it contains almond flour). Heather at Mommypotamus has a lemon version (which also contains almond flour). There are so many options, you will never get bored!
- 2 very ripe bananas, mashed until creamy
- 2 cups finely shredded unsweetened coconut
- 4 tsp. coconut flour
- ¼ cup coconut oil, melted
- ¼ cup raw honey or raw maple syrup
- 1 tsp. vanilla extract, optional
- ¾ tsp. cinnamon
- Preheat the oven to 350 degrees. Mix everything together.
- Form into tablespoon-size balls and place on a parchment paper lined baking sheet. Bake for 18-20 minutes, until golden brown. Let cool COMPLETELY until removing from the baking sheet, otherwise they will crumble.
- Note: I like storing these in the freezer and eating them from straight from the freezer. But my mom prefers them at room temperature. Find what you prefer!
Oh. My. Gosh. These are fantastic! I will be buying bananas in bulk….
I just took a batch out of the oven and have to post. These are absolutely delicious!! Only problem is that I want to eat all 24 of them!!! I made mine with maple syrup………so, so good!! And easy to make!!
These look amazing and wonderful. I love bananas but unfortunately they cause joint pain. Is there a sub you can think of that would work? Thanks!
Hi Lena
I know this is an old post, but just in case you never got an answer – try pumpkin!
cheers
Becks:)
Can I substitute clover honey for raw honey? And would it be the same amount?
just made these and they smell amazing. I added 4 extra tsp of coconut flour because my bananas were too creamy.
I follow Paleo not AIP but what a great simple recipe and I had everything in my house, I used maple syrup and added 2 tbsp of cocoa powder. Baked up nicely and Im enjoying one now. I will def make again, thanks for a yummy recipe.
HI Lauren,
Have you ever tried making these as a bar or bread shape? I was looking for something to make for a birthday cake for my daughter. We usually use a sunflower seed cake, but I made the pumpkin macaroons and they were so delicious I thought I would try these as well. Then I got to thinking they would be amazing for a birthday cake for a banana loving young lady.
WOW!!!!!!!!!! these are delicious I don’t think I’m sharing 🙂 but really these are wonderful very easy to make love love how simple these were to make thanks so much for this recipe
Love them!!! Will Definitey make again. Also agree with your Mom, that they are extra delightful straight out of the freezer. My 18 month old also loves them. Thank you!
I was looking for a dessert/snack that contains no eggs since I have none at the moment in the fridge. I made them but replaced some ingredients with what I had on hand. substituted the coconut flour with plain white flour, and the coconut oil with vegetable oil. They tasted pretty good, but the bottom of mine burned too. I think it’s because I used frozen bananas. They made the recipe a little too moist, and it looks like it’s the “juice” at the bottom of each cookie that burned a little.
I quite like the recipe nonetheless!