Macarons with Coconut Flour

French macarons without almond flour, perfect for allergic to nuts!


  •  3/4 cup NBF® coconut flour
  •  1 cup powdered sugar
  •  2 egg whites
  •  1/4 cup sugar
  •  NBF® blackberry jam as a filling

* You can always choose whatever filling you desire.


  1. Separate egg whites from egg yolks.
  2. Sifting 3/3 of the cup of powdered sugar in a bowl.
  3. Sifting coconut flour in the same bowl.
  4. With a hand blender, mix the egg whites until they turn white and foamy and then add 1/4 of granulated sugar.
  5. Continue whipping for about 3-5 minutes until it gets glossy.
  6. Add half of the dry ingredients into your meringue and using a spatula to incorporate the ingredients without deflating the batter. Make sure you get a perfect consistency.
  7. Use a silicone mat on a paper template for macaroons and piping out the macaroons. Remove the paper template once you are done with the meringue.
  8. Let them sit for around 30 minutes until they are dry to the touch, you know they are ready when they get a little matt on top.
  9. Bake at 300 degrees for about 15-18 minutes. They get a little browner. Once they are completely cool just add organic jam any flavor you like, we suggest blackberry jam or choose whatever filling you desire.