coconut squash macaroons.

It's a [very] untraditional looking little Easter egg, no?

I'm not much of an Easter chocolate or Easter baking kind of gal. Hot cross buns and Cadbury Creme Egg cupcakes aren't really on my radar these days. 

Coconut, however, absolutely is. And coconut - if you haven't experimented with it - makes for eggcellent baked goods. 


These little treats came about in a flash of baking inspiration: I rarely bake, so wanted to jump on the urge when it hit! Being that it's a holiday weekend, although Michael and I will be staying in the city for the duration, I figured something semi-dessert-like would not be out of place. I took a quick inventory of the pantry and discovered a plethora of nuts and seeds (and coconut!), almond flour, coconut oil and the basket of spices I'm constantly dipping into. A quick peek in the fridge uncovered a whole baked acorn squash, a jar of brown rice syrup I purchased for my I Quit Sugar Cookbook adventure, and the roasted squash seeds leftover from baking said acorn squash + a kabocha squash the other night. 

This is how I cook. What do I have? What might go together well? Preheat oven. Go. 

{It can be a little scary, but when embraced with a spirit of 'Here goes nothing!', the results are usually pretty good. Although, here's the other side when everything goes very wrong.}

In any case, these untraditional little Easter eggs turned out brilliantly. Like silly good. 


They are grain free, gluten-free, egg- and dairy-free, and refined sugar free. The only sweetener comes from the brown rice syrup - the product of boiling brown rice for a looooong time - and of course the squash. 

The squash is actually what gives them their moisture: think of it as sneaky egg replacer. 

Easiest holiday treat you'll make all year! (And hey, the squash also makes them perfectly seasonal in winter. Hang onto this recipe for the December holidays!) Here's how to make them happen. 

Gather your ingredients. I recommend melting the coconut oil and brown rice syrup before adding them to the liquids, just for ease of combining. I had already preheated the oven for a batch of sweet potatoes, so I left a glass measuring cup with both the oil and syrup mingling sitting atop the stove. They were melted within minutes.

Once you've combined all of the ingredients and they create a nice batter-like consistency, roll into balls and place on a cookie sheet lined with parchment. 


Transfer to the oven and bake 20-25 minutes, until the bottoms brown slightly. Remove your little not-eggs and allow them to cool for 10 minutes. They should be nice and moist on the inside with a slight macaroon crust on the outside. 

Pack them up and tote them along, Easter Bunny style, to your gatherings this weekend! Or eat them for breakfast. That's cool, too. 

Huzzah for real food masquerading as dessert! Have a great weekend, everyone!

amy be well signature





coconut squash macaroons
Yields 12
A moist little macaroon adaptation with a crunchy outer shell: perfect for holidays, parties, or breakfast.
Write a review
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1 cup dried unsweetened shredded coconut
  2. 3/4 cup almond flour
  3. 1/2 medium acorn squash, baked and scooped out (skin off)
  4. 2 1/2 tbsp coconut oil
  5. 2 tsp brown rice syrup
  6. a handful of roasted pumpkin or squash seeds
  7. cinnamon, to taste (I used about a teaspoon)
  1. 1. Preheat the oven to 350F.
  2. 2. Melt coconut oil and brown rice syrup, either by leaving on the stove top or in a saucepan over low low low heat.
  3. 3. Combine all ingredients in a mixing bowl and combine until it reaches a batter-like consistency.
  4. 4. Form dough into 12 even mounds and place on a cookie sheet lined with parchment paper.
  5. 5. Bake for 20-25 minutes until bottoms of cookies brown slightly. Remove from oven and allow to cool for 10 minutes to set.
From The Ground Up Wellness
Tagged with: , , , , , , , , , , ,
Posted in breakfast, dessert, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, recipes, snacks
One comment on “coconut squash macaroons.
  1. Nikki says:

    I have an abundance of squash and am craving something with coconut. My mind went to macaroons and I thought “I bet someone has already done this.” Thanks for sharing your recipe!
    Nikki recently posted…Teaming Up With Your BodyMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *


CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.