Choconut Macaroon Cookies (Gluten-Free, Paleo, Wild Diet Approved)
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It does not get much better than coconut with chocolate! Plus, we add walnuts for a yummy crunch and brain-boosting omega-3 fats.
Recipe type: Dessert
Serves: 24
  • 2 ½ cups unsweetened shredded coconut
  • ½ cup coconut palm sugar, plus more to taste
  • ¼ teaspoon sea salt
  • ½ cup coconut oil, melted
  • 1 tablespoon vanilla extract
  • 2 pasture-raised eggs
  • ½ cup dark chocolate chips
  • ½ cup walnuts pieces
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together 2½ cups shredded coconut, ½ cup coconut palm sugar, and ¼ teaspoon salt until well incorporated.
  3. Melt ½ cup coconut oil.
  4. Stir in ½ cup coconut oil, 1 tablespoon vanilla, and 2 eggs, and work together with your hands.
  5. Stir in ½ cup chocolate chips and ½ cup walnut pieces.
  6. Taste and add up to ¼ cup more coconut palm sugar, if needed.
  7. Take scoops of batter and flatten into circles on cookie sheet.
  8. Bake for 15 to 20 minutes, until edges are golden brown.
  9. Store in an air-tight container in the freezer, and enjoy straight from the freezer.
Recipe by Abel James: Best Selling Author, Musician, Entrepreneur and Real-Food Crusader at