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Super-Easy Choconut Macaroon Cookies Recipe (Gluten-Free, Paleo, Wild Diet Approved)

Like all of our homemade recipes, these tasty Choconut Cookies are packed with real food: http://bit.ly/choconutckie

Guess what we had after dinner last night?

If you said “delicious cookies,” then you’d be right.

In fact, these cookies are so delicious that professional cooks get jealous. I gave some of these cookies away last year at a book signing at Paleo(fx) (the biggest and best Paleo conference on Earth).

This conference has booth after booth of granola, jerky, cookies, brownies… You name it.

Want to know what people said when they tried our cookies?

“Your cookies are by far the best thing I’ve tasted at the whole conference.”

Not too shabby, considering my wife Alyson cooked them up in our RV at the campground. And I can almost guarantee that our cookies had less sugar and more nutritional punch than other “Paleo treats.”

Making incredible cookies doesn’t have to be hard. In fact, we made a video that we’re giving away to celebrating Kurt doing so well by dropping 16 pounds in the first week on My Diet Is Better Than Yours. We’ll show you how to make our (now world-famous) Choconut Cookies in just 8 minutes.

Like all of our homemade recipes, these tasty treats are packed with real food. Coconut, chocolate, eggs, walnuts, and just a few other simple ingredients is all it takes to make the cookies that took the Paleo world by storm.

It doesn’t get much better than coconut with chocolate! Plus, we add walnuts for a yummy crunch and some brain-boosting omega-3 fats.

They’re so easy.

Just remember not to go overboard. Even though these are “healthy cookies,” they’re still cookies.


Discover how to drop fat with chocolate, bacon, and cheesecake. Plus: learn the 3 worst foods you should NEVER eat and the 7 best exercises for rapid fat loss. Click below to to claim your FREE gift ($17 value)!


Like all of our homemade recipes, these tasty Choconut Cookies are packed with real food: http://bit.ly/choconutckie

4.9 from 13 reviews
Choconut Macaroon Cookies (Gluten-Free, Paleo, Wild Diet Approved)
Prep time
Cook time
Total time
It does not get much better than coconut with chocolate! Plus, we add walnuts for a yummy crunch and brain-boosting omega-3 fats.
Recipe type: Dessert
Serves: 24
  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together 2½ cups shredded coconut, ½ cup coconut palm sugar, and ¼ teaspoon salt until well incorporated.
  3. Melt ½ cup coconut oil.
  4. Stir in ½ cup coconut oil, 1 tablespoon vanilla, and 2 eggs, and work together with your hands.
  5. Stir in ½ cup chocolate chips and ½ cup walnut pieces.
  6. Taste and add up to ¼ cup more coconut palm sugar, if needed.
  7. Take scoops of batter and flatten into circles on cookie sheet.
  8. Bake for 15 to 20 minutes, until edges are golden brown.
  9. Store in an air-tight container in the freezer, and enjoy straight from the freezer.

So if you want to know the secrets to how we make our fat-burning meals taste incredible, check out our cooking series below.

You’ll learn how to make the actual meals that we cook for ourselves every day. They’re down and dirty, quick and easy, and they’ll help you burn fat while enjoying delicious real food.

As part of series, you’ll be making a Green Monster Frittata with Bruschetta, Mustard Roasted Chicken Legs, Ultimate Bacon Burgers, Hand-Roasted Coffee, Old Fashioned Pumpkin Bread, and much more.

Start cooking with us now for a super-reduced price!

If you want to learn how to cook for optimal health, come check out our Wild Diet Cooking Class—a series of videos where Alyson and I show you how we cook some of the most delicious fat-burning, nutrient-dense meals you’ve ever had. http://bit.ly/wildcooking

What’s your favorite cookie to share with friends? Leave a comment below to let us know!



  • Lisa says:

    These are so amazing! My 2 boys gobbled them up and one declared them “legendary!” Is eating 2 okay?!

  • Micaelah says:

    Hello! I was wondering, I noticed a lot of your recipes for desserts have almond flour in them. And in this case you have walnuts in the cookies. I’m allergic to tree nuts, so is there anything I can use in place of almond flour and walnuts? I can eat peanuts and cashews.

    • Alyson says:

      You can leave out the walnuts completely, or add pecans instead. Cashews might give them a nice crunch, too. And there’s no almond flour in this recipe, so you should be good! For other dessert recipes, hazelnut flour is usually a great replacement.

  • Aimee says:

    I used a high quality dark chocolate with hazelnuts bar chopped up in place of the chocolate chips. And, of course, I left out the walnuts because of the hazelnuts. SO GOOD.

  • Moni says:

    Bought your book after watching my diets better than yours. Made these cookies and they are simply amazing. Thank you

  • Leslie says:

    Can you tell me what the difference is in your two books? Which would you recommend? which is simpler to follow?

  • Stewy says:

    These are simpy amazing!!! My wife and I can’t believe how tasty and delicious they turned out to be. BTW what is the calorie count per cookie?

  • Kasey says:

    I noticed that in the video, it says 1/4c of sugar, while in the written directions, it says 1/2c. Which one is correct? I love your website and the show! Thanks for what you do!

    • Alyson says:

      About 1/2 cup of coconut palm sugar should be good — it depends on how sweet you want them. We usually add about a 1/4 cup, mix the the batter together, taste, and then add up to 1/4 cup more sugar, if needed. You can also try adding 1/4 cup of coconut palm, and then add a tablespoon or two of monk fruit, to taste, for a lower glycemic treat.

  • Lee Baucom says:

    Found this recipe a while back. They are awesome! Used the Trader Joe’s shredded coconut, which was more crisp than regular. Thanks for a great recipe!

  • Yvonne Carter says:

    Do you have a cookie recipe using oatmeal? Also how many cookies do you normally eat?

    • Alyson says:

      We don’t have an oatmeal cookie recipe yep, but we’ve been experimenting with a cookie recipe that uses soaked oats (soaking in an acidic medium overnight reduces harmful phytic acid).

      We typically eat 1 to 2 cookies.

  • Yoli says:

    Hello, I have these in the oven as I’m writing this and the oil is really coming out of the cookies on to the parchment paper. Is this normal??

  • Angela says:

    Can these be made without sugar? I wasn’t sure if the sugar acts as a binding ingredient.

  • Mike says:

    Able and Alyson….AWESOME cookies!! Thanks for sharing, love the book too it is changing the way I think about food and health. . I made the peanut butter chunk cookies last week they were equally yummy…and, I am making the carrot cake next!

  • Rosemary says:

    We use “Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy, Nut & Soy Free, Mini Chips, 10-Ounce Bags (Pack of 6)
    from Enjoy Life Foods” from amazon.com, I’m not an affiliate and I’m using my own words. They taste so good, we sometimes eat them out of the bag.

  • Mindy says:

    Yum!!! Just tried one from a fresh batch that is cooling down. I was a bit worried at first when the ingredients weren’t sticking together the way I wanted them to. The coconut oil dripping during baking concerned me, too. BUT, they came out toasty and held together perfectly! Thank you for sharing your recipe!

  • Melissa says:

    We are all addicted to these, but I have a question on the serving size…the app & this one site says ‘Serves 24’ however the book says ‘Serves 12’.

    Same with the killer Gooey Fudge-Butter Bars, the app says ‘Serves 16’ & the blog says ‘Serves 10’.

    Now…I like to lean towards the serves less for more, but I don’t want to eat more than I should 😉

  • Dawn says:

    Made these and scooped them and froze them. Flattened before baking. Delicious when baked. Problem though – kids liked the frozen dough so much it was difficult to keep them around to bake several days later. The first batch was barely cooled when they got snarfed.

  • kelley says:

    these are so yummy, I have made them twice but on the second round I modified slightly. Felt like my first batch came out way too oily, so reduced coconut oil to around 1/3 cup (or as needed). Also added in a tablespoon of vanilla protein powder and a tablespoon of flaxseed. I do a mix of 1 cup sweetened coconut and 1 1/2 c of unsweetened (trader joe’s unsweetened has a good texture and gives cookies some crunch). may reduce the sweetened coconut next time as they really don’t need too much sugar. but my kids LOVE and I think the dough is better than the cookie myself.
    thanks for a great recipe and jumping off point!

  • Eileen says:

    Absolutely loved these cookies. Thank you so much for giving us a delicious guilt free dessert. I am going to buy your book. Looking forward to trying your other recipes.

  • Hollie says:

    What brand coconut palm sugar do you advise….with many brands it’s hard to find one we can be confident is sustainable. We used it a few years back but it was harder to find verified eco-friendly suppliers.

    • Alyson says:

      I like this one, which is organic and fair-trade: http://bit.ly/coconutsugr

      It’s pretty cool, coconut palm sugar is recognized by the Food and Agriculture Organization as the most sustainable sweetener in the world, since the trees produce an average of 50-75% more sugar per acre than sugar cane, while using only a fifth of the resources. Pretty sweet. 😉

  • Karla Nichols says:

    I just got the book, The Wild Diet, and I have been following this week as well as have order the smoothie book. My question, regarding coffee and breakfast . In the morning I usually have coffee with sugar free creamer and I have started doing the coffee in the book, but I like my coffee “sweeter” do you have any ideas on how to make it a little more tasteful? Also, I usually have oatmeal in the morning ( from the box ) but what can I do for a quick easy breakfast ? I just feel like I am always hungry. Thank you so much and I am so excited to continue my journal with you two!

    • Alyson says:

      You may want to save the carbs, like oatmeal, for the evening and enjoy them on the day or day before you get in a really good workout. A lot of times I skip breakfast because the fatty coffee holds me over till noon or so, but our first meal of the day is often a green smoothie (mostly veggies, low sugar), scrambled eggs, or big salad with leftover meat.

      Carbs and sugar (especially in the morning) can lead you to feel hungry throughout the day. Coffee creamer can do that, too. If you like your coffee sweet, try adding a touch or stevia or monk fruit. And check out this post: http://fatburningman.com/7-dangerous-natural-and-artificial-flavors-hiding-in-your-food/

  • Leigh says:

    My husband and I are transitioning to The Wild Diet after completing two rounds of Whole 30 this year. We both still have more weight to lose and were looking by for something more liveable. Love the program so far! As for these cookies, I made them tonight for my book club and they were so good I didn’t make it out of the house with them. Even our super picky 4 year old loved them.

  • Julie Houghton says:

    I want to try this bUT am allergic to nuts except peanuts. Can I make these without using the nits, or do I need to replace it with something else?

  • Patty says:

    These are so good. The biggest problem will be only eating two :). I am grateful for all of the information and recipes on your website. It is so helpful for getting on the path to healthy eating. Thank you so much.

  • Cynthia says:

    This recipe is great! However, I needed to make a sugar-free version due to diet restrictions. I used 1/4 cup Organic Stevia (super sweet), 100% Pascha Cacao Chips (no sugar) and slightly less coconut oil. I lightly greased a 12 muffin tin and filled each one half way with batter, pressed down with spoon. The Results? Delicious! The cookies were perfectly formed and slipped out easily, and the taste was great!

  • Mary says:

    I actually really enjoyed these with half as much sugar. I also reduced the chocolate chips (enjoy life) by half but that was a mistake IMO haha

  • Steph says:

    Hi! I just got your book, so I have yet to read it the whole way through, but I’m unfortunately a person that cannot do eggs. Would you suggest chia seeds or some other binder for a lot of your baked goods? These look so good I want to try them!

  • Sonia says:

    Hi Abel, I work in the school system and we have gone “nut free”and snacking on almonds or including nuts in recipes is no longer feasible. Any thoughts on what I could substitute in the recipes to make them “school snack” friendly?

  • Aaron says:

    Would adding chia seeds and hemp seeds tho these be ok or no?

  • Tesa Lutz says:

    Hi guys, Love, love, love all your recipes. Do you know the nutritional data of these awesome cookies? Trying to really watch carbs.
    Thanks so much for all you do,

  • Karen says:

    Hi! I LOVE the WIld Diet and your book and recipes. I am wondering with this one if it’s ok to have one when in weight loss mode versus maintenance. Save for a “freebie” meal or is it typically ok to have one here and there even while trying to lose weight? I am SO thrilled to find you guys and the Wild Diet book!! Much success and feel great thus far. 🙂

    • Abel James says:

      Hi Karen, thanks for the kind words and glad you love The Wild Diet!

      If you’re looking to lose weight, one cookie as a treat a few times a week shouldn’t be a problem.

      “Maintenance” mode is more forgiving, however, so look forward to that. It’s still a cookie, but I think you’ll find them much more filling than most. Enjoy!

  • Hayley says:

    I just made these tonight. Forgot to push them down, so they baked and held their shape as a ball. Oops! I used Xylitol (powdered form) instead of coconut sugar. My roommates (boys) liked them. We preferred them warm from the oven. A nice treat!

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