Almond Macaroons

Almond Macaroons-2
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Almond Macaroons

Servings 6

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 320

carbohydrate 21g

protein 12g

fat 24g


  • 11/4 cup(s) almonds coarsely ground
  • 1/8 teaspoon(s) cinnamon
  • 1 teaspoon(s) lemon zest
  • 2 medium egg white(s) beaten
  • 1/4 cup(s) honey, raw
  • 1 teaspoon(s) lemon juice


  1. Preheat oven to 250 F.
  2. Grind or chop almonds coarsely (this could also be done in a food processor, but be sure not to grind into a paste). Set aside.
  3. Mix cinnamon and lemon zest in a medium bowl.
  4. Beat egg whites and add to mixture.
  5. Add honey and lemon juice and stir vigorously to blend thoroughly.
  6. Add almond mixture and blend thoroughly.
  7. Line a baking sheet with parchment paper.
  8. Use a teaspoon to scoop small portions of the batter onto parchment paper.
  9. Bake 30 minutes.
  10. Remove from paper with a spatula while still slightly warm.


  1. A couple of things here. First of all these are VERY lemon-y. I think if I made them again I would cut the lemon juice down to a teaspoon if not eliminate it completely. Also, when it says “grind almonds coarsely” I think it means ALMOST to the point of almond flour. My almond pieces were coarsely chopped and were too big, I think. All in all these are weird…I may try again with these changes and see. Please post any feedback you have!

  2. I’ve never seen a recipe for “macaroons” that does not have coconut. The title was a little misleading (for me).

  3. Traditional macaroons do not have coconut in them. Coconut macaroons are a variation.
    I learned this recently from a pastry chef friend of mine. She makes the most amazing light little almond macaroon cookies. Then she sandwiches them together with yummy fillings.

  4. Very good suggestion, McKay, to use less lemon. I used 1 tsp lemon juice and less than a tsp of lemon peel and they we still more lemony than I thought! I also ground the almonds to the consistency of almond flour, per the suggestion, and it was a perfect consistency. I also used agave nectar instead of honey. I have never had macaroons before so I don’t know what to compare them to, but they were very tasty and are going to be a nice snack at work for my 3 p.m. sweet tooth!

    1. Great improvements on the recipe, everyone! And as per the agave/honey replacement, I just wrote a post about coconut sap, which is a great substitution with a very low glycemic index and tons of fiber to feed good bacteria. Agave can be ok, but it’s very high in fructose, so I tend to either use raw honey (very low GI, too) or coconut sap.

    1. Don,

      We’re so sorry about that! Usually we’re really good about giving credit where credit is due. This one was sent to us by someone else, who obviously got it from you. I’ve made the changes above.


  5. loved girls have many allergies and these were the perfect bedtime snack for them.
    are they supposed to come out soft/chewy ? in my day a macaroon was fluffy and dry. not sure i did them right nor baked complete. instructions on whipping egg whites, should they be whipped to peaks like when making a frosting? thank you.

  6. You can make these with hazelnuts, too. I wouldn’t use any lemon, though, maybe some vanilla instead. In my experience, using a lower nut-flour to egg-white ratio usually gets the cookies a little drier and less chewy. When you bake them they should just have a hint of brown on them, then they should be done.

    Almond-flour/egg-white cookies also taste great with cinnamon (again, no lemon).

    I’m German and these cookies Cinnamon Stars (almond-flour/egg-whites/cinnamon/honey) and Hazelnut Macaroons (hazelnut-flour/egg-whites/honey) are typical Christmas cookies. I’ve even seen the Cinnamon Stars in some World Market stores here in the states (live in NC).

    Just thought I’d give you guys a few more ideas.

  7. So, for some reason in America everything is in cups? Why don’t you just measure things properly?! How much is a cup in actual weight? Having searched the internet there is no standardised measurements for cups.

  8. Very tasty! Though I will be joining the others and not putting the citrus in. I think next time I’ll instead add some vanilla bean. I also think coconut would be a great addition. Nice easy and tasty recipe though with some tweaking.

  9. Yum. I went without the zest and next time a little coconut will be in order.Perfect recipe for a gal that does not bake:)

    1. Certgirl – The nutritional info is available if you’re logged in, but here it is since you asked. This is per serving if you make 6 servings: Calories 320, Fat 24g, Carbohydrates 21g, Protein 12g

  10. Macaroons are coconut like cake things and Macarons (note the one ‘o’ there) are those crispy on the outside, soft in the center popular desserts that are bloody brilliant.

  11. No where in the directions does it say to whip eggs until peaks form. When you read eggs beaten it seems like any other scrambled eggs. I did not whip to peaks but will next time. Not sure how much of a difference it will make.

  12. I made them twice and they turned out completely different. Definitely whip the egg whites, don’t overdo the lemon, don’t over cook them ( tough). I am going to try a version with coconut and ice them with 70% cacao choc ( I just put a little piece of the cacao choc on top when they come out of oven and in 2 min it melts so u can spread it- yum

  13. Graham/Willie,
    Not quite right because I think a cup of ground almond may not have the same amount of grams as I.e. a cup of sugar or flower?

  14. A cup is a measure of volume not weight. My Australian cup measure states 240ml (millilitre) .You can’t say a cup is 240 grams except for ingredients that weigh approx the same as water.

    And what is a stick of butter in the rest of the world.?

  15. By the time this recipe got to me via facebook, it was a little different. Here’s what I did to the basic recipe…no zest just 1t lemon juice, I added coconut flakes to the almond flour and also a pinch of salt. Also I baked them at 300 instead of 250 for about 28 minutes. Then, melt 60% chocolate and dip or drizzle and refrigerate until set….so good!!!

  16. Graham, I’m in the uk and easily bought a set of measuring spoons that are ‘cups’ – made life a lot easier!!

  17. I would use raw slivered almonds and toast them first. This will release more nutty flavor into the cookie. Instead of Lemon juice and zest, a nicer approach would be either orange zest and/or a 1/8 tsp of almond extract and a scraped vanilla bean.

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