Perfect for Halloween, my orange-colored Macaroons, with only 6 ingredients, are so easy and fast to make. They are incredibly tender and moist on the inside, and crispy, crunchy on the outside. I’ve made them sugar-free, grain-free, Paleo and Keto-friendly, like all my other creations, so you can enjoy them guilt free.

The rich coconut milk in this Paleo macaroon recipe gives these Halloween treats a moist creamy center while the grated carrot creates the perfect Halloween color to please your guests.

Every year we create our own Halloween goodies, that we can use to trade for some of my kids’ candy from Trick-or-Treating. They’ve learned to throw everything away that has hydrogenated fats in it (which is a lot of the candy) and they also throw away candy with food coloring. Food coloring has been shown to increase hyperactivity in children, it’s an actual excitotoxin. So it’s not just the sugar that reduces the ability to concentrate and make them act out, it’s also the food coloring and other additives.

My kids are so good about giving up bad candy that I want to make really special Halloween treats, ones my kids will really enjoy, without feeling deprived giving up the candy. This year I came up with a real winner in this recipe for delicious perfectly-moist Macaroons – and sugar-free. I also made an egg-free version (so I could share some too). To do that, instead of the egg white, add 2 teaspoons of Vital Proteins grass-fed gelatin into the coconut milk and let that soak for a few minutes, before gently heating it up until the gelatin is dissolved. Adding the gelatin will help hold the macaroon together.

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5 from 1 vote

Halloween Macaroons

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snacks
Servings: 12
Calories: 161kcal



  • Preheat oven to 375 degrees Line a baking sheet with parchment paper
  • Combine all of the ingredients into one mixing bowl and stir with a fork or wooden spoon until well combined
  • Scoop the batter into 1-inch balls with the help of a rounded Tablespoon. Using your hands, form each cookie into a round ball.
  • Place in the oven and bake for 8-10 minutes. They will be just barely golden brown on top.
  • Remove from the oven when done and transfer them to a cooling rack. Give the cookies a good 15-minutes to cool, as they will be a little soft and fragile when they first come out if the oven.


For an egg-free version, use 2 tsp. of Vital Proteins grass-fed gelatin to replace the egg white.  Add the gelatin to the coconut milk and let it soak for a few minutes. Then in a small saucepan, gently heat the coconut milk-gelatin mixture, until the gelatin dissolves.  Add the rest of the ingredients.


Calories: 161kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 14g | Sodium: 7mg | Fiber: 2g | Sugar: 0.3g | Iron: 0mg