Oh boy. The hardest part for me about adopting a grain-free diet is the feeling I’m missing out on sweets. My mom doesn’t have a sweet tooth, but I’m pretty sure she gave me hers plus mine when she created me. Since I’ve also been trying to commit to a Paleo way of life this month and not just “grain-free,” refined sugar is off limits too.  I am always up for a challenge, so I have had a blast trying to create desserts and treats without using any refined sugar.

I recently had some neighbors over who both strictly follow gluten-free diets, so I needed to come up with something to accommodate all of our dietary restrictions. I was dreaming about Black and White cookies – you know, the delicious, flour-y kind you get in NYC – so I decided to make some Black and White Macaroons instead! These turned out perfectly with just the right amount of sweetness from maple syrup. When you haven’t eaten sugar in weeks, maple syrup can be pretty powerful to the taste buds. Although my neighbors enjoyed them, one said she felt like they could have been a touch sweeter for her taste. If you feel the same, you have options! If refined sugar isn’t a concern, use sweetened coconut flakes. You can also mix in a bit more maple or honey. If you love almond joys, stick an almond in the middle! Just remember when are adding to this recipe, these are supposed to be “clean treats,” and you want to train your taste buds to appreciate foods without added sugar.

Take these to your next party and indulge right along with your friends! Or better yet, make them at home tonight and guiltlessly munch while you watch TV!


Paleo Black and White Macaroons


4 egg white, whisked well

2 TBSP maple syrup

1/2 tsp butter extract

2 cups unsweetened coconut flakes

Dash of salt

1/2 cup dairy free chocolate chips (I use Enjoy Life)

1 TBSP coconut oil



Pre-heat oven to 350.

Whisk eggs until they are light fluffy. Add in maple syrup and butter extract and whisk well.  To the wet ingredients, add the coconut and salt. Thoroughly combine. Use a tablespoon measuring cup to pack in coconut filling. Drop onto greased parchment paper lined cookie sheet.  (It is important to grease the parchment paper because they do stick.) Bake for 12-15 minutes until lightly golden brown. Let cool and carefully loosen the cookies from the tray.

Add chocolate chips and coconut oil to microwave-safe bowl. Microwave for 45 seconds. Stir well. Immediately dip one half of macaroon into chocolate and lay on parchment paper. Chill in fridge to set chocolate. Enjoy!

xo Jaime

Written by Jaime Fox