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{Today I would like to give a warm welcome Tyler, author of The Primitive Homemaker. She creates some delicious autoimmune friendly recipes on her site and today, she shares her recipe for these yummy AIP-friendly cookies! ~Jessica}
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Since I started my real food journey years ago, macaroons have always been my favorite treat. For a traditional macaroon, you only need honey, eggs whites, and coconut. Pretty simple! They’re probably the most fool-proof and easy to prepare treats out there, and not to mention one of the best tasting.
I came up with this recipe because eggs no longer agree with me, and eggs whites are essential for making traditional macaroons. So, I experimented with several ingredients until I found a “glue” to hold the coconut together: plantains.
This recipe is friendly for those who are following the Autoimmune Paleo Protocol, and any other gluten, grain, and sugar-free diet. The combination of cinnamon and plantain in this recipe is slightly reminiscent of peanut butter, making these cookies rich, creamy, and nutty.
Never peeled a plantain before? This video will help!
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Coconut Plantain Snickeroons (gluten, grain, dairy, nut, seed free, autoimmune paleo)
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Ingredients
- 1 yellow plantain
- 1 1/4 cup organic shredded coconut
- 1 tbsp. virgin coconut oil
- 1/4 cup organic maple syrup or raw honey
- 3 tsp. ceylon cinnamon
Instructions
- Preheat oven to 375.
- In a blender or food processor, combine peeled plantain, coconut oil, cinnamon, and maple syrup. Puree completely.
- In a large mixing bowl, combine puree plantain mixture and shredded coconut. Use a fork to mash the ingredients together.
- Once combined, scoop out 3-4 tablespoons of the mixture and form a round macaroon. I used a an ice-cream scoop for this step.
- Bake for 25-30 minutes, or until macaroons begin to brown around edges. Keep an eye on these, as they may brown faster in your oven than in ours!
- Enjoy!
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 0g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Hey AIP Friends! Are You Struggling with Breakfasts?
I can help! I have done the AIP twice, once for 6 months and the next time for about 18 months and now a large number of my readers are also following the autoimmune protocol for their own healing. I have created a number of AIP compliant recipes for this site, and many can easily be modified to fit your AIP lifestyle.
During my time on the AIP I learned a lot, but breakfasts were, by far, the hardest meals for me to plan out. I was an eggs-for-breakfast kind of gal and turns out, I react to eggs so those for sure had to go. What’s a gal to do when she’s had her favorite go-to breakfast taken away?
Get creative!
Which is what I did, along with the help of 25 other amazing AIP bloggers who all used the AIP to help further along their healing. Together, we created the 85 Amazing AIP Breakfasts eBook (one of the very first digital resources of its kind). The book was coordinated and designed by my friend, Eileen of Phoenix Helix website, and it quickly became a favorite resource in the AIP community!
ONE OF THE FIRST DIGITAL RESOURCES OF ITS KIND, THIS COOKBOOK IS:
- A paleo autoimmune protocol cookbook that is aligned with The Paleo Approach
- A resource for reversing autoimmune disease
- The work of 26 AIP bloggers who have used the AIP to improve their own health.
- 85 curated breakfast recipes from the best of the AIP blogs, including 33 completely new recipes never published before!
- Over half of the recipes can easily be modified for low-FODMAP, GAPS/SCD, low-histamine, and coconut-free diets using the handy substitution charts included in the book.
RECIPES INCLUDE:
- Delicious beverages like Rooibos “Latte”, Vanilla “Cappuccino”, Smoothies, Liver & Kidney Detox drink, and more!
- Breakfast bowls like Creamy Grain-Free “Porridge”, Roasted Cinnamon Pear “Oatmeal”, Biscuits & Gravy, Cranachan, and more!
- Breakfast skillets like Sweet Potato Beef Curry, Rabbit Sweet Potato Hash, Bacon & Veggie Fry-Up, Liver & Mushroom Stir-fry, Zucchini Apple Hash, and more!
- Soups (yes! You can eat soup for breakfast) like Greek Gyro Soup, Carrot Ginger Halibut Soup, Fragrant Herb & Coconut Chicken Soup, Offal (but now awful!) Stew, and more!
- Patties like Apple Pie Pork Patties, Ginger Green Onion Patties, Perfect Breakfast Sausage, Tuna Cakes with Green Olives, Cranberry Maple Chicken Patties, and more!
- Pancakes (yum!) like Sweet Potato Banana Pancakes, Spinach Plantain Pancakes, Fig & Citrus Hand Pies, Plantain Waffles, Cinnamon Crumb Cakes, and more!
Regardless of whether you are just starting out on the AIP or you’re already into the program, this cookbook is the perfect addition to your kitchen. Say goodbye to boring breakfasts and hello to deliciousness every morning! Learn more here and download your copy today (it would make a great gift for a loved one too!) by clicking on this link here, or on the image below.
Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

These sound really interesting! I thought for sure you’d use ripe plantains, but nope! Green! Would the ripe ones make it too mushy and sweet? I definitely want to try this, maybe a batch of green and a batch of ripe! I’m curious now how different they’d be. 🙂
Hi Sarah – I am not sure. I’ll ask Tyler to swing by and offer her insight! 🙂
Hi there Sarah! From my experience with plantain, the ripe ones leave baked goods mushy in the middle. You don’t use much for this recipe, so I’m not sure it would make a big difference. Please let me know if you try it with ripe plantains though; I’d love to know how it turns out.
Tyler
These look awesome! Can’t wait to try them 🙂
Enjoy! 🙂
Yep, definitely trying these… 🙂
ME TOO! 🙂
I made these and they are good but they are DRY. If I try again I may add some oil or only leave them in for 20 minutes.
Hi Pam – Thanks for sharing your feedback! Perhaps Tyler can swing by and offer some suggestions.
Hi Pam,
Thanks so much for your feedback. Maybe the plantain I used for my recipe was bigger? I don’t think adding oil to the recipe would do any harm, or “mess” them up in any way. Please let me know if you try it with the oil, and if it improves the recipe for you.
Hi I was wondering if sweet potatoes could replace the plantains? All of my plantains are frozen haha…thank you
Hi Gabrielle – I am not sure if they would work or not. I am guessing they would, but I’ll ask Tyler to chime in! 🙂
Gabriella,
I’m so sorry, but I really don’t have much experience with baking with sweet potato. I do know that plantains are very sticky, and seem to hold mixtures together quite well. I’m not sure a sweet potato would. Please let me know if you try it though, you might be on to something! 🙂
Ok thank you!!
I was wondering if Yucca was one of the ingredients you tested as a “glue” ? I have used it for that reason and it’s pretty much flavorless and works very good. Love these cookies can’t wait to try these! Thanks!
Hi Tisha – I’m not sure if Tyler tested yuca out, but it does work amazing for a number of recipes. Hope you enjoy the cookies! 🙂
Wow, these sound too good to be true! Do you think they would work with regular shredded coconut (like you get in the baking aisle of a regular grocery) instead of the larger coconut chips? Or would it change the texture/consistency too much? Curious because I have some of those on hand, so the only thing I’d have to buy is the plantain!
Hi Zena – I think that would work just fine. I can’t imagine the texture would change much, if at all. 🙂
Can you be more specific than 1 plantain? 1/4 cup mashed? I’m just guessing. Thanks
Hi Heather – I am not quite sure about the specific measurement. I will ask the author of this recipe if she know. My rough estimate is that one normal sized plantain would be about 1/2 cup mashed? Maybe a little more?
Just made these using a greenish plantain that had brown spots and was turning yellow. The flavor is good, but 1/4 cup of honey really isn’t necessary. They’re too sweet. Next time I’d make it using 2-3 tablespoons of sweetener. Also I used a cookie scoop that was smaller than an ice cream scoop so it made 12 macaroons, and they were burnt on the bottom by 23 minutes. Wish I’d kept a closer eye on them 🙁 Next time I’ll watch them and reduce cooking time.
Hi Diana! Thank you for taking the time to stop by and share your feedback on the recipe! Yes, these can be pretty sweet for some people, especially since the plantains are sweetish too. Definitely adjust to suit your tastes. I prefer them a little less sweet as well. I am so sorry they burned on the bottom though. 🙁 I will make a better note in the recipe above to have people watch them and maybe cook a little less. Thank you again for stopping by and sharing! 🙂
Hello, thanks for this delicious obsession. I made them this afternoon. I added vanilla, dash of baking soda, dash of salt. I used 2 tablespoons of maple syrup for a double batch. But, I wished I had left it out. Between the ripe plantains, coconut and cinnamon, they would have been sweet enough. Next time I’ll dessicate the shredded coconut in the food processor first. The taste of the coconut in the cookies was a bit raw. I cooked them at a lower temp because they were browning quickly, and for around 20 min. Thanks again!
Hi Jean – Thanks for stopping by and sharing your modifications. It’s always helpful to read how other people modify the recipe. Hope you enjoyed! 🙂
These look tasty, i’m reacting to so many foods! I really want to get your Breakfast ideas, there so much in them I can’t tolerate, you talk about subs for low histamine, etc, I’m also having reactions to Lectins so, so the things that I thought were safe on lowfodmap turn out they heavy in Lectins! I’ve been trying my darnest to feel better so i did more digging on histamine intolerance/MCAD .
Hi Lisa! Thanks for stopping by. I am so sorry you’re dealing with MCAD and histamine. My BFF is dealing with that too and her reactions are so severe. It’s really tough to navigate food while managing those. There are handy charts in the book to help you make low-histamine swaps, although lectins were not covered in the book. Let me know if you have any other questions. Wishing you all the best on your healing journey!