Coconut Almond Macaroons are the ultimate bite‑sized indulgence—chewy coconut, crunchy almonds, and a drizzle of rich chocolate all in one irresistible treat. Simple to make yet full of flavor, these little gems are a guaranteed family favorite.
These cookies are always a showstopper. Two other family favorites to add to your cookie trays are me Cocoa Christmas Cookies and my tempting Mint Chip Cookies.
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Why this Coconut Almond Macaroons Recipe is a Keeper
This easy recipe is gluten free, quick and uses just a few simple ingredients but they have a flavorful impact. They are perfect for all your coconut lovers.
- Effortless & Quick: Traditional macaroons use just a handful of ingredients and require minimal mixing, making them one of the simplest cookies to whip up.
- Naturally Gluten-Free: Since they contain no flour, they are a fantastic option for those with gluten sensitivities or following a gluten-free diets.
- Irresistible Texture: They offer a satisfying contrast with a crisp, golden exterior giving way to a moist, chewy, and tender interior.
- Staple Ingredients: The recipe uses common pantry staples like shredded chopped coconut, eggs, and sugar, meaning you can often make them spontaneously.
Why Did my Coconut Macaroons Spread Flat?
Macaroons can spread flat if there’s too much moisture, or if the eggs weren’t whipped enough. You can always try adding more coconut if you find your mixture is too wet,
Pro Tip for this Cookie Gift
Instead of dipping or adding a chocolate drizzle, dip or drizzle with caramel sauce or a lemon glaze (powdered sugar + lemon juice). You can also drizzle with peanut butter.
Ingredient Notes for Coconut and Almond Cookies
This recipe uses just a few easy and fresh ingredients. Just whisk up the eggs whites and sugar, add the remaining ingredients and you are ready to go.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Egg Whites: Be sure to remove the yolks from 2 large eggs. You will whisk the egg whites and sugar together.
- Coconut: I prefer to use sweetened coconut flakes to make these almond coconut macaroons.
- Chocolate: Use semi-sweet chocolate chips or melting wafers to dip the macaroons in.
Variations and Substitutions for Moist Macarons
This great recipe is so easy to change up. I like to experiment with ingredients to make different varieties of macaroons.
- Sweetener Base: Substitute sweetened condensed milk with a mix of egg whites, granulated sugar, and vanilla extract.
- Coconut: Substitute 1/4 of the shredded coconut with almond flour for a richer, more cake-like texture. Use finely shredded (dessicated) coconut for a tighter, neater shape, or flaked (large) coconut for a shaggier, more rustic look.
- Sliced Almonds: Use almond extract in place of vanilla extract for a more pronounced nutty flavor. Top with a whole blanched almond before baking. If using liquid almond extract, start with a small amount (like 1/4 teaspoon) as its flavor is very strong.
Special Equipment Needed for Chewy Cookies
While most of this recipe uses everyday kitchen tools, a few items make it even easier.
- Parchment Paper or Silicone Mat: Essential to prevent sticking, as the sugar content in macaroons makes them very prone to fusing to the pan.
- Medium Cookie Scoop (or Two Spoons): Helps portion the dough into neat, uniform mounds for even baking.
- Double Boiler (Optional): Some recipes call for gently heating the coconut mixture and sweetener base before baking, which is best done over a double boiler or bain-marie.
How to Make Almond Coconut Cookies
This recipe comes together in just 4 easy to follow steps. These are so easy and delicious, those who love coconut will make them again and again.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pans: Preheat the oven and line 2 baking sheets with parchment paper.
- Make Coconut Mixture: Mix the coconut, sweetened condensed milk and almond extract in a large bowl. Then, beat together the egg whites and salt in a medium bowl. Fold the egg white mixture into the coconut mixture.
- Scoop and Bake: Use a cookie scoop to scoop the mixture onto the prepared baking sheets, keeping the cookies 1 inch apart. Bake until they start to turn golden brown around the edges. Let cool for a few minutes, then move to cooling racks to cool completely.
- Dip in Chocolate: Microwave the chocolate, making sure to stir well every 30 seconds. Dip each macaroon into the melted chocolate, being sure to coat the bottom and some of the sides.
Prep Ahead Suggestions for Chocolate Coconut Macaroons
Since this recipe is already super easy, there are only a couple things you can do ahead of time.
- Make the Dough: The mixed macaroon dough can be covered tightly and refrigerated for up to 3 days before scooping and baking. This actually helps the coconut absorb the moisture, potentially resulting in a slightly chewier texture.
- Bake and Freeze: Baked and cooled macaroons can be stored in an airtight, freezer-safe container for up to 2-3 months. Freeze them before dipping them in milk chocolate for the best results.
Alternate Cooking Methods for Coconut Macaroons Recipe
Alternatively, you can make this recipe in the air fryer. If you just want to make a dew cookies at a time.
- Air Fryer: Preheat the air fryer to 300°F (150°C). Place macaroons (small batches only) on a parchment-lined tray or directly on the air fryer rack, ensuring good spacing. Bake for 8-12 minutes, checking frequently, until golden brown.
How to Store, Reheat and Use Leftovers
- Storing: Store cooled macaroons in an airtight container at room temperature for up to 1 week.
- Refrigerated: They can be kept in the fridge for up to 2 weeks, which may slightly enhance their chewiness.
- Reheat: Macaroons are best served at room temperature. If they have become slightly stale, you can warm them briefly in a 300°F (150°C) oven for 3-5 minutes to refresh the exterior.
- Use Leftovers: Crush the macaroons and mix them into softened vanilla ice cream, or use them as a crunchy topping for sundaes. You could even add more slivered almonds for more almond flavor.
- Trifle Layer: Layer broken macaroons with lemon curd and whipped cream to create a simple, elegant dessert trifle.
Questions About This Easy Coconut Macaroons Recipe
No. Macarons are light meringue cookies with a creamy filling in between. Macaroons are dense cookies with a chewy texture. They’re often made with coconut, egg white and flavoring.
Nope! You can also use unsweetened coconut. I like the sweet flavor of the sweetened coconut.
The best way to prevent burning is to line the pan with parchment paper. This makes it so that the cookies don’t stick and burn to the pan.
Tips for Making Coconut Almond Macaroons
- Compact the Dough: Once you scoop the dough onto the baking sheet, use the back of a spoon (or wet your fingers) to gently but firmly press the mixture together into a tight mound. This prevents them from sprawling out during baking and ensures a taller, chewier cookie.
- Achieve Peak Chewiness: For the ultimate chewy macaroon, let the raw, scooped mounds of dough sit on the counter, exposed to the air, for 15-20 minutes before baking. This helps dry out the exterior slightly, creating a better crisp-to-chewy contrast.
- Serve With: Gift on a cookie platter with Sprinkle Sugar Cookies, Lemon Brownies or Caramel Chocolate Pretzels.
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Coconut Almond Macaroons
Equipment
- 2 Medium bowls
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Ingredients
- 14 ounces Sweetened coconut flakes
- ¾ cup Sweetened condensed milk, plus 2 tablespoons
- 1 ½ teaspoon Almond extract
- 2 Large egg whites
- ¼ teaspoon Salt
- 4 ounces Chocolate chips
Instructions
- Set the oven temperature to 325℉. Get two baking sheets ready by using parchment paper or a silicone liner. Avoid using foil as it may cause sticking.
- Combine the coconut, sweetened condensed milk, and almond extract in a medium bowl. Leave it aside.
- Using an electric mixer, beat the egg whites and salt in a separate bowl until they form stiff peaks.
- Fold the egg whites into the coconut mixture using a spatula.
- By scooping the mixture with a cookie scoop, place heaping tablespoons onto the prepared baking sheets, ensuring they are spaced approximately 1 inch apart.
- Cook for a duration of 23 to 25 minutes until the upper surface and sides turn golden.
- After a few minutes of cooling on the pans, move them to a wire rack to cool completely.
- Microwave the chocolate in short 30-second intervals, stirring after each one until the chocolate becomes smooth and suitable for dipping. Take caution not to overheat it, as this may result in burnt chocolate.
- Immerse each macaroon into the chocolate, ensuring the bottoms and a small portion of the sides are covered, before returning them to the parchment sheets to solidify.
Christina’s Notes
- Drizzle Chocolate on Top: For an extra touch of indulgence, use some of the melted chocolate and drizzle it over top of the macaroons as well. This adds a beautiful visual appeal and enhances the chocolatey experience.
- Only Egg Whites: When separating the egg whites, make sure there are no traces of yolks in the bowl. Even a small amount of yolk can prevent the whites from properly whipping.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.