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Saturday, October 15, 2016

Paleo Maple Cacao Macaroons #Choctoberfest

I received product in exchange for writing this post, but all opinions are my own. 

     Just when I thought I was done making treats for #choctoberfest, I had to make one more!  You see, I had 6 egg whites left from another recipe and we all know I can't just let them go to waste.  Plus there was this business of having a bag of cacao butter laying around and I couldn't wait to play with it.  So, of course I had to get baking.

    I thought it would be fun to make a paleo dessert since that is what the cacao butter lends itself so well to.  Plus Caveman Coffee was nice enough to send me some product and they support a paleo lifestyle, I thought I should give it a go.  Now I am not very well versed in what is strictly paleo and what is not, but with my limited understanding I believe these fit the bill. Of course you could easily adapt them and use another form of fat and cocoa powder if you don't have cacao on hand.

    Macaroons are one of the easiest cookies out there.  A few simple ingredients, a quick stir and you are ready to rock!  They are delicious plain, but I like them even better with a bit of chocolate.  I have made a couple of non-paleo versions before and they were delicious.  One recipe was very similar to these, made with egg whites.  The other used sweetened condensed milk instead of eggs.  This version has a slightly different flavor because of the maple syrup.  Both are super delicious and will be gobbled up with no complaints.

Paleo Maple Cacao Macaroons
makes 24-30 macaroons


6 egg whites
6 T maple syrup
1 tsp salt
1 tsp vanilla
6 cups unsweetened shredded coconut

For cacao bottoms:

1 cup cacao butter
6 T cacao powder
3 T maple syrup
1/2 tsp sea salt
1 tsp vanilla

  1. Preheat oven to 325 F and spray a couple of baking sheets or line with parchment paper.
  2. Whisk together egg whites and maple syrup until frothy.
  3. Stir in remaining ingredients.
  4. Scoop by rounded tablespoon full onto prepared cookie sheets.
  5. Bake for 15-20 minutes.
  6. Allow to cool on baking sheet for 5 minutes, then continue cooling on wire rack.
  7. To make cacao for bottoms, gently melt the cacao butter over low heat. Remove from heat and stir in remaining ingredients. 
  8. Dip cooled macaroons in the cacao dip and place on wax paper.  Drizzle with remaining cacao if desired.  Allow to set (can be hastened by placing them in the refrigerator.)


  1. Yes, yes, yes. You reeled me in with the maple syrup- my newest seeetener of choice. Then there is the cacao powder- I've been using that instead of cocoa for its health benefits. I didn't even know that there was such a thing as cacao butter. Can wait to get my hands on some. I'm all in. (and I had the chance to try these but didn't realize that they were made with ingredients that I would happily eat. Darn)

    1. I hope you like the cacao butter! I'm glad you got a chance to try one after all ;-)

  2. So much good going on here! I love macaroons and these sound delicious.

  3. Mmm! These sound so good, especially with chocolate! Thanks for linking up with our Merry Monday party.